Recipe for Mini Cream Puffs with Mousseline Cream

For the choux pastry: Preheat the oven to 180°C (thermostat 6). Put water, milk, a pinch of salt, and butter in a saucepan. Bring everything to a boil and add the flour in one go. Stir with a spatula and work the dough for about 4 minutes over low heat to dry it out well.

Remove from heat and pour the batter into a mixing bowl. Then incorporate the eggs one by one while mixing.

Shape small dough balls using a spoon or a piping bag on a baking sheet. Bake and let cook for about 15 minutes. Then place them on a rack to prevent them from becoming soft. Set aside.

For the mousseline cream: In a saucepan, bring the milk to a boil. Mix the egg yolks with the sugar, flour, and vanilla sugar packet.

Pour the warm milk, return to thickening over low heat while stirring vigorously and let cook for 3 minutes from the first bubbles. Then remove from heat and incorporate the first half of the butter. Mix and let cool.

To finish, incorporate the remaining butter using a mixer and whip until well combined. Flavor the cream according to your desires (chocolate, praline, coffee, vanilla), cut the mini profiteroles, and fill them with cream.