Choux Pastry:
- 3/4 cup or 180 ml water
- 1/3 tsp salt
- 1/3 cup or 75 g butter
- 1 cup or 115 g all-purpose flour
- 3 eggs
Start by baking at 190°C (375°F) for about 10 minutes. Then, reduce the temperature to 170°C (335°F) and continue baking for another 30 minutes.
Custard:
- 2 tbsp flour (I prefer cake flour, but all-purpose works too)
- 4 tbsp sugar (If you like a sweeter taste, feel free to use 5 or even 6 tbsp.)
- a pinch of salt
- 2 cups or 500 ml milk
- 3 yolks
- vanilla extract (optional)
To achieve a more tender cream texture, you can substitute cornstarch for flour. In this case, use 1 whole egg and 1 egg yolk instead of 3 yolks.
Whipped Cream (optional):
- 1 cup or 240 ml heavy cream
- 1 tablespoon sugar