Choux au caramel

Directions

For our choux dough, in a saucepan, we boil the water with butter and salt. Then, we add the flour, and we mix. After our mixture is well cooked, we put it in the bucket of the mixer and mix it with the paddle attachment until it becomes smooth, and then we add our eggs one by one. After the dough is ready, we cut it into very small pieces. Then, we make a mixture with an egg yolk and a little quantity of milk and carefully we spread them. In a preheated oven we bake at 180 C for 20 to 25 minutes. In a saucepan, we boil the milk with the vanilla stick. At the same time, in a bowl we mix the egg yolks with sugar and then, we add cornflour. When milk is boiled we add it to the bowl, we mix well, and then we boil it. We remove it from heat, spread it in a pan, pour the butter on top, and we mix. We let it freeze in the fridge and then with a pastry bag we make a hole under our choux and we fill with our cream. For the caramel, we boil all the ingredients together until it gets a golden color or we stop at 140 C if we have a thermometer. We dip our choux inside the caramel. We are ready when the caramel cools and crystallizes.