Cream Puffs and my return to this blog!

Whoa! It's been long since the last time I posted on this blog. Anyway, I've been baking less and less since I started working. It's not because I don't love baking anymore, but because my job is quite tiring and usually I end up so exhausted after working. However, I do still bake time to time whenever I have some days off or when the baking mood strikes. :-P
So, here comes the cream puffs. I baked these cream puffs in November last year. They taste good and not too sweet for my taste.

Ingredients:
For choux pastry:

• 4 eggs
• 200g milk
• 80g butter
• 140g flour, sifted
• 1 tsp sugar
• 1/4 tsp salt

 For pastry cream:

• 2 egg yolks
• 25g butter
• 50g sugar
• 250 ml milk
• 4 Tbsp flour, sifted

For whip cream:

• 200 ml double cream/whip cream
• 2 tsp sugar
• 1 tsp vanilla sugar

Methods:
1. Make the pastry cream: 

• Whisk egg yolks and half of the sugar until pale.
• In a pan, pour the milk, the rest of the sugar and butter. Bring to boil in a low heat. Once boiled, turn off the heat and set aside.
• Pour the egg yolk mixture to the milk mixture and stir them quickly until combine.
• Add the flour to the liquid mixture and stir until combine and no more lumps. At this point, the pastry cream should look glossy. Set aside.

2.  Make the choux pastry:

• Beat the eggs until both yolks and egg whites are combined. 
• In a clean pan, pour the milk, add the butter, sugar and salt. In a low heat, stir all ingredients until the mixture is boiling. Once boiled, turn off the heat and set aside.
• Add the sieved flour to the hot mixture and stir quickly until combined.
• Add the eggs, a little at a time, to the the hot flour mixture and stir quickly until combined and all eggs are used. Make sure that there's no lump and the batter is smooth.
• Preheat oven to 200'C. Prepare the piping bag and the tip. You may use either the round or the star tip. Spoon the batter to fill the piping bag.
• Line a baking tray with a baking paper. Pipe out round mounds of batter onto the baking paper. The diameter size is up to you, depends on how big/small you want the pastry shells are. A size of one tablespoon scoop is good, though. 
• Spray the top of the unbaked shells with water to prevent them being burned.
• Bake them in the oven until golden brown. Take out from the oven and let them cool down.
• While waiting for the baked shells to cool down, prepare the whip cream by whipping the cream, sugar and vanilla sugar until combined and form firm peaks. Scoop the whipped cream to a clean piping bag with a star tip/nozzle.
• Slice the baked shells horizontally into half. Spoon the pastry cream to the bottom part of the shells and top it with the whip cream
• Put the top part of the shells to cover.
• Enjoy!