Cream Puffs

Start by cutting the puff pastry int round shapes, using a pot lid as a guide. 

Next, remove the excess pastry and with the help of a round pastry cutter, make 4 circles in the pastry. 

Then, using a fork, make holes all around the pastry circles and with the help of a potato masher, press the circles by leaving marks on them.

Take to a preheated oven at 200°C (400° F) and bake for 20 minutes.

In a medium saucepan, add the egg yolks, the refined sugar and mix until dissolved.

Add the cornstarch, the milk, the heavy cream, the vanilla essence and mix again until combined.         

Turn on the heat to medium-low.

Keep stirring until it thickens and becomes a smooth and uniform cream.

Remove it from the heat and let it cool to room temperature.

Then transfer all this cream to a piping bag with a nozzle.

After the pastry has baked, unmold it by separating it from the pastry circles and fill each one with the cream we prepared.

Then place them back in the remaining pastry mold and dust powdered sugar over everything.

Serve.