Super Easy Mini Cream Puffs

Make the filling
First, put 2 egg yolks, 35g of sugar and 20g of cornflour in a bowl and mix until well combined. Next, warm 235g of fresh milk (don't let it get too hot), then add it to the egg mixture, pouring slowly and whisking constantly so the flour dissolves evenly into the milk.

Put the mixture on the stove over medium heat and stir constantly until the filling thickens and becomes smooth. Add 12g of unsalted butter, stir until it melts, then turn off the heat. Transfer the filling to a bowl, let it cool, cover the top with cling film and chill in the fridge.

Make the choux dough
Once the filling is done, move on to the dough. Put 90g of flour and a pinch of salt in a pot, add 65g of unsalted butter, 85g of fresh milk and 85g of filtered water, and mix well. Cook over low heat, stirring, until the dough is smooth, comes together in a ball and no longer sticks to the bottom of the pot, then turn off the heat. Beat 2 eggs and add them gradually, mixing well, until the dough falls from the spatula in a thick triangular ribbon.

Bake the puffs
Spoon the dough into a piping bag and pipe spirals onto baking paper. Dab a little water on the tip of each one to smooth the shape and help them rise evenly. Preheat the oven and bake at 190°C for 20 minutes until cooked. Take the puffs out and let them cool.

The finished dish
Now both the filling and the choux puffs are ready. All that's left is to use a knife to make a hole in the bottom of each puff and fill it with the cream, and you're done.

Enjoy
And there you have it, your mini cream puffs are ready. You can chill them in the fridge for about 2 hours; they taste even better cold. The shells are light and soft with a lovely buttery aroma, and the filling is smooth, rich, eggy and refreshingly cool. Enjoy them right away!