Cream puffs

HAPPY birthday, Tom & Reed. =) For their surprise birthday party, I made Gado gado salad and cream puffs.
I have been wanting to make the famed chef Roland Mesnier (White house executive pastry chef) cream puffs for the longest time and FINALLY today was the day I venture to make it. I can't say for sure if I followed all his directions word for word but I tried the best I could. ><>For the puffs:(x2)
1 cup whole or 2 percent milk
1 stick unsalted butter
1/2t salt
1 cup + ½ T all purpose flour
4 large eggs
1 large egg yolk
Preheat oven to 425
Combine milk, butter, and salt in a large saucepan and bring to a boil over medium heat
Remove pan from heat and quickly stir in the flour all at once, using a wooden spatula. When the flour is dissolved and the mixture is smooth, return the pan to the heat and cook, stirring constantly for 1 min. The mixture will be quite thick, the consistency of dry mashed potatoes
Beat in the eggs a little at a time.
¾ cup + 2 T sugar
½ cup +2 T cornstarch
5 large eggs OR 8 large egg yolks
1 qt milk (4 cups)
1 T pure vanilla extract
Pinch salt
4 T unsalted butter
Whisk sugar cornstarch in a bowl.
Whish in the eggs or egg yolks
Bring milk to a boil. Slowly dribble ½ c of e hot milk into egg mixture, whisking constantly. Dribble another half o the milk into the egg mixture, again whisking constantly.
Return the mixture to the heat and bring to a boil, stirring constantly.
when mixture thickens and comes to a boil, remove from heat.
Stir in the butter, salt and vanilla. Mix until the butter is melted and completely blended in.
Allow to cool completely
For filling pasteries, whip chilled pastry cream until smooth before using.

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