Mother’s Day Fruit Cream Puffs

Steps:
1-In a saucepan combine milk, butter,sugar,salt, and vanilla extract
2-Bring it to a boil over medium heat and add flour, stir constantly until it’s a smooth and pulls away from the sides
3-Transfer to a stand up mixer and stir until it cools down
4-Add the eggs one at a time and gradually increase the speed to medium low
5-Each egg should be fully incorporated
6-Mix until the eggs are well incorporated, and the dough is sticky and stretchy
7-Place the batter into a pastry bag and pipe
8-Wet your fingers and gently press each pick
9-Bake at 375°F/190 °C for 35 minutes (make sure to not open the oven during baking process)(Baking temperature may vary depending on oven)
10-Let it cool to room temperature
11-Cut in half
12-Pipe the pastry cream

Filling Pastry Cream (Crème Patissière)
Ingredients:
2.1 oz/60g Sugar
600 mL Milk
1 Tsp Vanilla Extract
1.1 oz/30g Corn Starch
3 Large Egg Yolks RT

Steps:
1-In a saucepan pan mix 3/4 of milk with sugar
2-Mix the cornstarch and egg yolks with the remaining of the milk
3-Place the saucepan on medium heat and stir until it boils
4-Add some of the boiling milk into the egg/milk mixture to temper
5-Pour the egg/milk mixture into the hot milk
7-Bring it to a boil while constantly stirring until it thickens
8-Cover the cream and let it cool down

By following the step by step instructions of the recipes you should be able to succeed.
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