Choux Puffs (Shu) with Pastry Cream

Method

1. 1Bring water, milk, butter, sugar, and salt to a boil. Add all the flour at once and stir vigorously with a spatula until the dough comes together and a film forms on the base of the pan (1–2 min). Remove from heat and cool 5 minutes. Beat in eggs one at a time, mixing until smooth after each. The dough should fall from the spatula in a heavy triangle ribbon.
2. 2Pipe or spoon rounds (4–5 cm) onto a parchment-lined baking tray, spacing them apart. Moisten your fingertip with water and smooth any peaked tips. Bake at 200 °C (180 °C fan) for 25–30 minutes until deeply golden. Do not open the oven. Pierce the base of each puff with a knife to let steam escape. Cool completely.
3. 3For the cream: bring milk and vanilla to a boil. Whisk yolks with sugar and cornstarch. Pour hot milk into yolks in a thin stream. Return to heat and cook, stirring, until very thick. Cover with cling film touching the surface and cool completely. Whip cold heavy cream to peaks and fold into the cooled custard.
4. 4Slice the tops off the puffs. Fill with cream using a piping bag. Replace the tops. Optionally drizzle with chocolate ganache (melt chocolate with warm cream).
5. 5Serve immediately after filling while the shell is still crispy. If storing unfilled, keep in an airtight container and fill just before serving.