MOM’S FAMOUS CREAM PUFFS

For closing egg, whisking it in a bowl & regularly upload greater till dough takes the form of duck’s beak whilst lifted with spoon.Place the dough in a pastry bag, pipe it on a baking sheet covered with baking paper and brush it with egg yolk (sprinkle with granulated sugar in case you need chouquettes). Bake for half-hour in an oven preheated to 180°C, avoiding opening it at some point of cooking to save you the puffs from falling.Serve the puffs filled with pastry cream, sprinkled with icing sugar or glazed with chocolateEnjoy!