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1
Preheat the oven to 400 F.
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2
Butter and flour a large baking sheet.
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3
To make the pastry puff: In a sauce pan, mix water, butter, salt, and the one half teaspoon of sugar and bring to a boil.
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4
As soon as it boils, remove the pan from the heat and add the flour all at once.
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5
Using a rubber spatula, beat in the flour.
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6
Place the sauce pan over high heat and continue beating for 2 minutes.
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7
Remove from heat and scrape contents of pan into bowl.
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8
Add 4 eggs, 1 at a time, beating vigorously after each addition until smooth.
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9
Place the dough pastry in a bag with a one half inches plain tip.
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10
Pipe mounds 2 inches in diameter and 3 inches apart onto the baking sheet.
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11
You should have 16-20 mounds.
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12
In a bowl, beat the remaining egg until well blended.
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13
Using a pastry brush, lightly brush each mound with beaten egg.
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14
Bake until the puffs are golden brown, or for 30 minutes, whichever comes first.
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15
Transfer the puffs to a rack and let cool completely.
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16
When the puffs are cool, slice off the top one third of each puff.
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17
Reserve the tops.
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18
To make the pastry cream.
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19
In heavy saucepan over medium heat, combine one and a half cups of the milk, cream and sugar and bring almost to a boil, whisking once or twice to dissolve the sugar.
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20
Meanwhile, place the cornstarch in a small bowl and add one half cup of the milk, stirring to dissolve the cornstarch.
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21
Add remaining milk, the whole egg, egg yolk, and vanilla.
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22
Whisk together until smooth.
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23
When the hot milk mixture is about to boil, pour in the cornstarch mixture, whisking continuously until completely blended.
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24
Continue to heat the mixture, whisking constantly, until it boils and thickens to the consistency of custard pudding.
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25
Remove from the heat, pour into a bowl and press a piece of plastic wrap directly into the surface to prevent skin forming.
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26
Let cool completely before using.
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27
Spread desired amount of pastry creme onto the bottom half of each pastry puff.
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28
Replace top one-third of pastry puff.
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29
Bon appetite!
