Cream Puffs with Custard Sauce
2 egg yolks
30g granulated sugar
Mix all the ingredients well, and keep whisking over medium heat until it thickens. Transfer to a clean bowl, cover with plastic wrap, and keep it in the fridge to let it cool down. Mix with whipped cream when you use them to fill the cream puffs (optional).
125g unsalted butter
82g powdered sugar
150g cake flour
Beat and mix all the ingredients until well combined. Place the mixture on parchment paper and cover it with parchment paper as well. Use a rolling pin to roll it flat (about 2 mm thick). Chill until set. Use a small ring mold to cut it into small pieces. One for each cream puffs.
60g cake flour
Melt the butter in milk and water over medium heat, add in salt, sugar and cake flour, and keep mixing over medium heat until well combined. Pour the batter into a piping bag with a piping tip. Top each cream puff with craquelin. Send into the oven, 365℉(185℃) to bake for 15 minutes, then 325℉(160℃) to bake for 20 minutes.
When the cream puffs are out of oven, let them cool down first, then fill them with custard sauce (or any sauces you favor), sprinkle some powdered sugar and serve.