Croque-en-Bouche

For the croqe-en-bouche, pour water with milk into a pot and flavor with salt and sugar. Add butter cut into small pieces and bring everything to a slow boil. Remove the saucepan from the heat, stir in the flour and return to the heat. Heat, stirring constantly, until the mixture dries and separates from the bottom. Let dough cool slightly (or transfer to another bowl) and beat in 2 eggs first. Then slowly incorporate the remaining eggs, one at a time, until each egg has become completely homogeneous with the dough. Pour the smooth batter into a piping bag fitted with a plain nozzle.

Preheat oven to 220 °C, line a baking tray with baking paper. Pipe small balls (2-3 cm in diameter) not too close together and sprinkle with powdered sugar. Bake for about 10-13 minutes, then reduce heat to 200 °C and bake for another 10-13 minutes. (The cream puffs should still be soft inside.) Remove finished cream puffs and let cool.

For the cream, mix the vanilla pudding powder with 2-3 tablespoons of milk. Dissolve sugar in remaining milk and bring to a slow boil. Stir in pudding mixture, bring to a boil once and remove from heat again. Pour into another bowl and stir until mixture cools. Then add butter in the form of flakes and beat everything until really fluffy. Pour the mixture into a piping bag with a hole nozzle and fill the cream puffs with it.

For the caramel add the sugar

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