Directions:

1. Make the craquelin biscuit by creaming together all the ingredients until well mixed into a dough. Wrap in saran wrap and let set in the fridge. 

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2. Make the pastry cream by whisking together sugar, cornstarch, egg yolks and vanilla and slowly mixing in simmered whole milk. Add back to the heat and continuously stir on medium heat until thickened. Add butter and mix. Let set in the fridge.

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3. Melt butter and water for the choux pastry. Mix in the flour and stir aggressively while cooking it with the butter and water mixture.

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4. Take off the heat. Slowly beat eggs into the mixture until well mixed together. 

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5. Roll out the craquelin dough until 1/8 inch thick. Pipe choux dough on parchment paper with a star tip and place craquelin dough on each choux. Bake at 400 F for 20-23 min. Let cool for 15 minutes.

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6. Whip cream until stiff peak. Fold 250 g into the pastry cream and put the rest in a piping bag. Fill the choux pastries and enjoy!

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