Vanilla Cream Afternoon Pastries

Prep time: 20 minutes | Cook time: 25 minutes | Servings: 12-15 pastries

For the Pastry Shells:

For the Vanilla Cream Filling:

For the Topping:

In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the milk.
Place over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
Remove from heat and stir in the vanilla extract and 2 tablespoons of butter.
Transfer the cream to a bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and refrigerate until completely cold.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat.
Once boiling, add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Continue stirring for 1 minute to cook the flour slightly.
Remove from heat and let cool for 5 minutes.

Add the eggs one at a time to the dough, beating thoroughly after each addition. The dough will initially look like it is separating but will become smooth and glossy as you continue to stir.
The final dough should be thick enough to hold its shape but soft enough to pipe.

Transfer the dough to a piping bag with a large round tip (or use a freezer bag with the corner cut off).
Pipe logs approximately 3 to 4 inches long onto the prepared baking sheet, leaving space between them.
Bake for 20–25 minutes until they are puffed and deep golden brown. Do not open the oven door during baking, as the steam is what makes them rise.
Transfer to a wire rack. Poke a small hole in the end of each pastry to let steam escape while cooling.

Once the pastry shells are completely cool, fit a piping bag with a small tip and fill it with the chilled vanilla cream.
Insert the tip into the hole you made earlier and fill each pastry until it feels heavy.
Generously dust the tops with powdered sugar before serving.

Storage: These are best served the day they are made to maintain the crispness of the shell.
Variation: You can add a tablespoon of cocoa powder to the cream for a chocolate-filled version.