Choux a la creme

1. Make the dough first, making sure the eggs are at room temperature. Mix them well.

2. Boil the milk, butter, sugar and salt in a pot. The liquid should boil really fast at a high temperature so the fat will be absorbed by the mixture and not remain at the surface. When the butter is melted and the milk is really hot, pour all the flour at once and mix really well with the pot removed from the stove. It is important to add all the flour so it will absorb all the liquid and the dough won't make lumps.

3. Keep stirring, this time at a medium heat, until the bottom of the pot is covered by a white crust. The dough is easily modeled. You can check this video for tips.

4. Put the hot dough on a bowl and add the eggs, little by little. Keep stirring until the liquid is completely absorbed before adding another egg. The dough is ready when you have a really smooth dough. If it doesn't look like the video shoes, add more egg.

5. Fill a pipping bag and make little doughnuts of 4 cm in diameter on a baking paper. Spray them with some water then bake in a preheated oven at 200 degrees.

6. Bake for 30 minutes until turning gold, then reduce the temperature to 170 degrees and keep baking for 20 minutes more. Do not open the oven during this process or the choux will deflate. They should be brown and crunchy on the outside and empty and puffy on the inside.

7. Make the cream: Mix the eggs with 3 quarters of sugar until it melts. Add the flour and mix again until it is completely incorporated.

8. Boil the remaining sugar, butter, vanilla sugar and milk. After it started boiling, pour half of the mixture on the eggs and mix well. Pour over the milk in the pot and bring to another boil, mixing fast until the cream starts to thicken, boils and starts bubbling. Remove from the stove and add the vanilla extract, mixing. Put in another bowl to cool faster. Cover with foil and before filling the choux mix again.

9. When the dough is cooled, remove from the baking paper, cut the lid and fill with cream. Pour on top some whipping cream. Put the lid back on, sprinkle with icing sugar.

10. Make the chocolate sauce: Melt the chocolate at bain marie, add the liquid cream until it becomes a thin mixture that won't drip. Pour over the pastries while hot, then pop in the fridge for at least 2 hours.