Choux a la Creme (Cream Puffs)

Ingredients for pate a choux (pastry dough):

• 100 ml water
• 50 gr butter
• 100 gr flour
• 3 or 4 eggs (depending the size)
• a pinch of salt

Ingredients for filling : (Creme patissiere)

• 1/2 C sugar
• 1/2 C flour
• 2 eggs
• 1/2 Lt milk
• 1 pack. vanilla sugar
• 1 tsp Grand Marnier (orange liqueur)

Ingredients for topping : (Caramel)

• 1 C sugar

Directions for pate a choux (pastry dough):

1. Put water, butter and salt in a saucepan. Bring to boil.
2. When butter has completely melted. Remove from heat.
3. Add flour. Stir rapidly with a wooden spoon until smooth.
4. Return to heat. Continue stirring until dough doesn't stick to the bottom and is dry.
5. Remove from heat. Add eggs one at a time - stirring well with a wooden spoon or (mix with  a hand mixer). Wait until each egg is completely incorporated before adding the next one.
6. Dough has to become very smooth.
7. With a teaspoon or with a pastry bag drop the batter in form of small balls. Place them evenly on oven tray covered with baking paper.
8. Place a container with 1 C water on the bottom of the oven. This will create a steamy atmosphere which helps pastry to rise better.
9. Bake on 200 C preheated oven without opening the oven. If you open the oven, they could collapse.
10. Bake for about 25-30 minutes, until golden brown.
11. Let them cool.

Directions for filling: (Creme patissiere)

1. In a saucepan heat milk over medium heat..
2. In a small bowl whisk eggs with sugar.You can use hand mixer .
3. Add flour, mix well.
4. When milk starts to boil remove from heat.
5. Pour the egg mixture to hot milk stirring quickly with a whisk or with a hand mixer.
6. Return the saucepan to medium low heat. Stir continuously and cook until almost thick.
7. Add vanilla sugar and Grand Marnier. Stir well.
8. Transfer to a bowl. Let cool.
9. Cover with plastic wrap.

Directions for topping: (Caramel)

1. Pour sugar in a small pan and heat in medium high heat.
2. Shake the pot from time to time, from side to side. But don't stir!
3. When sugar has dissolved and you have a golden caramel, remove the pan from heat.

Directions to Serve

1. Cut each puff one third of the way down from the top with a sharp knife.
2. Fill the inside with creme patissiere. Use a teaspoon.
3. Stick the top back.
4. Cover the puffs with hot caramel .
5. Arrange them in a serving dish.