Choux preparation: Put water, milk, butter and salt in a saucepan on the fire. When it starts to boil, lower the heat and put the flour in the rain. Stir continuously until the dough is bound, about 5 minutes. Take the pan off the heat and let the dough cool. When it reaches room temperature, let it be just a little warm, add eggs one by one, mixing with the mixer. The result is a homogeneous dough.
Put the dough in a pos with two stars. Bake paper on the trays and form choux. Leave a little space between them because they will grow when baked. Wet each tip of the dough with your wet finger.
Bake in a preheated oven at 220 C for 15 minutes, and then at 180 degrees for 7-10 minutes. I baked them in an electric oven, heat up and down, without ventilation.
Remove from the oven and allow to cool.
Cream: Boil the vanilla milk in a saucepan. Separately mix the yolks with the sugar until they foam. Add the flour and mix until incorporated.
Gradually pour the milk over the yolks, stirring constantly. Put it back on low heat and stir continuously until it thickens and boils. Remove from the heat and cool in a foil.
Beat the whipped cream separately with a tablespoon of sugar. When the cream is cold, incorporate the whipped cream into it, mixing with a spatula.
Choux filling: Take each chou and fill it with pos, making a hole with the dui on their back. It fills very well. It feels like it's harder.
I decorated them with cream.