Ingredients:
For the Custard:
500 g of milk
2 eggs
150 g of sugar
20 g of vanilla sugar
60 g of corn starch
For the Base (Pasta Choux or Similar):
3-4 eggs
100 g of milk
100 g of water
120 g of flour
80 g of butter
A pinch of salt
A pinch of sugar
Method:
For the Custard:
Mix the eggs with the sugar and vanilla sugar.
Add the cornstarch and mix until smooth.
Heat the milk in a saucepan and, once hot, gradually pour it into the egg mixture, stirring constantly.
Place everything back on medium-high heat and cook, stirring constantly, until the mixture thickens.
Remove from the heat and leave to cool to room temperature, stirring often to avoid the formation of a film.
For the Base:
In a saucepan, combine the milk, water, butter, salt and sugar and bring to the boil until the butter has melted.
Remove from the heat and add the flour all at once, stirring vigorously.
Put it back on the heat and cook for a few minutes until the dough comes away from the sides of the pan, forming a ball.
Transfer the dough to a bowl and let cool slightly.
Add the eggs one at a time, mixing well between additions until smooth.
Spread the dough on a baking tray lined with silicone or baking paper, forming a rectangle of approximately 30*40 cm.
Bake in a preheated oven at 200°C for 10-15 minutes until golden brown.
Leave to cool and cut into 8 pieces (each then into 4 piece
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