Cream Puffs with Custard

Method

1. In a thick-bottomed pot, combine water, milk, a pinch of salt, and butter. Heat gently to melt the butter without bringing to a boil.
2. Add sifted flour and stir vigorously until a paste forms. Cook for 2-3 minutes until a white film appears on the bottom.
3. Transfer the dough to a bowl and stir to cool slightly. Alternatively, use a stand mixer with a paddle attachment.
4. Add eggs one at a time, mixing well after each addition.
5. Transfer the dough to a piping bag fitted with a plain tip.
6. On a baking sheet lined with parchment paper, pipe small mounds about 3 cm in diameter. Smooth the tips with a wet finger.
7. Bake in a preheated static oven at 200°C for 20-22 minutes on the middle rack. Let cool.
8. For the custard: In a saucepan, heat milk, a pinch of salt, and the vanilla bean until boiling.
9. In a bowl, mix sugar, egg yolks, and vanilla seeds. Whisk until combined.
10. Add cornstarch and mix.
11. Pour the hot milk through a strainer into the bowl to remove the vanilla bean. Whisk to incorporate.
12. Transfer the mixture to a clean thick-bottomed saucepan (not the one used for the milk).
13. Cook over heat, stirring constantly, until it comes to a boil.
14. Pour the custard into a baking dish and cover with plastic wrap in contact. Let cool at room temperature, then refrigerate for at least 3 hours.
15. To fill each bignè: Use scissors to make a small hole in the bottom.
16. Fill generously with custard using a piping bag.
17. Dust with powdered sugar.
18. Refrigerate for about 2 hours to soften the shells before serving.