Salt until boiling. Remove from heat and add the flour all at once, stirring vigorously until smooth.
Add the eggs one at a time, mixing well after each addition until smooth and glossy.
Preheat your oven to 180°C (350°F). On a baking sheet lined with parchment paper, form small mounds of dough using a piping bag.
Bake for 25-30 minutes until golden brown. Do not open the oven door during baking.
Preparing the pastry cream: In a saucepan, heat the milk with the vanilla extract. In a bowl, whisk the egg yolks with the sugar and cornstarch.
When the milk is hot, gently pour it over the egg mixture while stirring. Return everything to the saucepan and thicken over low heat, stirring constantly.
Let the pastry cream cool before filling the choux buns. Once the choux buns have cooled, make a small hole in the bottom and fill them with the pastry cream using a piping bag.
Preparation time: 30 minutes | Baking time: 30 minutes | Total time: 1 hour
