Do you want to amaze yourself and then your guests?
Prepare a tray of finger food chantilly cream puffs,
I learned to make them in the course of the chef  Benedetto Patti ..
theyare one of the most good things never eat …

And now … LIGHT THE FIRES!

INGREDIENTS:

For the puffs:

-125g of butter

- 125g of water

-125g of flour weak (9-10g of protein)

-225g of whole eggs (calculated that an egg weighs about 55g)

-Sale

-One pack of whipping cream

For the custard:

-400g of milk

-100g cream

- 150g of sugar

-150g of tuorli20 g of corn starch

-20g of rice starch

-1 / 2 vanilla bean

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- Lemon peel

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a saucepan put butter and water as soon as bubbles enter the flour
at once and stir until the mixture comes away from the sides.
Allow to cool slightly and add the beaten eggs a little at a time, until you get the consistency of a custard.
Grease a baking sheet and with the help of a pastry bag will form small cream puffs, put a littlegranulated granulated  sugar
bake at 170 degrees for about 20 minutes.
Once cooked, cut the cap on top of each cream puff and set aside:
Fill the base of the cream puffs with custard and then with a pastry bag with a ribbed grille,
do 3 laps of cream, close the cover and sprinkle with powdered sugar.
Custard:

  Bring to a boil the milk, cream, salt and vanilla bean, meanwhile prepare a batter of sugar, starch, egg yolks
vanilla seeds mixed well.
When the milk comes to a boil (84-85 ° C) dilute the mixture, combine and cook on the fire until consistency.
Pour the cream on a baking sheet with parchment paper, cover with plastic wrap and let cool to touch.

Serve the whipped cream puffs … a pleasure!

Et voila!