Cream Puff

1. Preheat the oven to 200 C and line a baking sheet with parchment paper.
2. Bring the water, shortening and salt to a rolling boil in a saucepan, then reduce the heat, add the flour all at once, and stir vigorously until the dough forms a smooth ball that pulls away from the sides.
3. Remove from the heat, let it cool for 5 minutes, then beat in the 4 eggs one at a time until the paste is glossy and smooth.
4. Spoon or pipe mounds of dough onto the sheet, bake for 20 minutes, then reduce to 175 C and bake 10 to 15 minutes more until deep golden and firm; do not open the oven early or they will collapse.
5. For the filling, whisk the sugar, cornstarch, egg yolks and a splash of the milk into a smooth paste, then heat the remaining milk until steaming and whisk it in gradually.
6. Cook the custard over medium heat, stirring constantly, until it thickens and bubbles for 1 to 2 minutes, then remove from heat and stir in the vanilla.
7. Cool the custard with a sheet of plastic wrap pressed onto its surface, then chill until cold and set.
8. Once the puffs are completely cool, slice them open or pierce the bottoms, fill generously with the chilled custard, and dust with sugar before serving.

You'll use: Oven · Saucepan · Pan · Whisk · Baking sheet