Choux pastry, profiteroles.

 The paté choux is a light, almost hollow dough in the inside and they're filled with pastry cream and sprinkled with powdered sugar. Used to make the Croquembouche.

For the cream
1/2 cup sugar (120grs)
4 spoons of flour
Pinch of salt
2 cups milk (250ml)
2 eggs (80grs), whisked
1 teaspoon of vanilla essence

For choux pastry
125grs butter 
1 cup of water
1 cup of flour
Pinch of salt
4 medium eggs

Preheat ovcn  to 230ºC (High heat).
For the cream: in a small pan, combine 1/2 cup sugar, 4 spoons of flour and a pinch of salt. Add the milk, and  stir  till the mass becomes soft. Let it boil, in medium heat, stiring constantly. Boil for 60 seconds, and add a small amount of that hot liquid in the 2 whisked eggyolks. Put the mixed eggyolks with a little of the hot milk in the pan with the remaining mix of milk, and warm it in a slow heat, till the mixture start to boil again. Remove it from heat and add the vanilla essence. Cover it and put it in the fridge.
For the dough: In a medium saucepan, combine the butter and water and  boil. Sift together 1 cup of flour and a pinch of salt and pour all at once in the boiling water. Shake vigorously until the mixture forms a ball. Remove from the heat and add the eggs, one at a time, stirring vigorously after each addition.
Put the dough with a spoon on flat trays,or a pastry sleeve. And make the desired forms.
Bake in the preheated oven for 10 minutes, then reduce heat to 200 ° C (strong oven) and bake 25 minutes more, or until golden brown. Leave to cool completely, make a hole with a straw, it will have a hole somewhere inside where the straw will enter easily, then, fill them with pastry cream, whipping cream, mermelade, or cover them with caramel, chocolate or powdered sugar.
Enjoy  them with a cup of tea, coffee or  hot chocolate.