Ingrid baked the pastries on a baking sheet about three inches apart, but my smart aunt decided the muffin tins make a nice shape to hold the cream. Either method works, but Ingrid's way will produce a little flatter shaped shell. If you prefer to make them on the baking sheet, be sure to line it with parchment paper before spooning or piping the choux pastry dough from a pastry bag.
For the custard cream filling:
Place 4 egg yolks in a medium bowl. Whisk them together and set aside.
Mix ¾ cup sugar, ⅓ cup flour and ½ teaspoon salt in a medium saucepan. Stir in 2 cups warm milk. Cook over medium heat, stirring frequently. Mixture will thicken and bubble. Once it starts to bubble, cook one minute more while still stirring.
Remove from heat. Quickly whisk about half of the mixture into beaten egg yolks.
Blend this back into remaining hot mixture in the saucepan. Whisk constantly until mixture starts to bubble again. Cook for another 30 seconds or so but do not stop whisking.
Remove from heat and add 2 teaspoons vanilla- Don't forget the vanilla and use good quality vanilla since this flavor is the base of the entire filling.) Set aside, cover with plastic wrap and let cool completely. You can set the custard in the refrigerator to cool quickly. The custard will continue to thicken as it cools.
For the sweetened whipped cream:
Whip your 1 pint cream using electric beaters or stand mixer and add sugar and vanilla to your liking.
Assembling the cream puffs:
Cut off pastry shell tops and scoop out the insides of top and bottom to make room for the custard and whipped cream. The insides might be moist. Just pull that all out being careful not to make a hole go through the bottom.
Pour about 1 ½ cups powdered sugar into a bowl to dip the cream puffs in.
Dip the bottom of the puff into powdered sugar, then repeat with top of puff. This will coat the puffs and gives a "French pastry" decadent look to the finished cream puff.
Fill bottom of puff with Custard Cream Filling. Top generously with sweetened whipped cream.
Replace top of puff. The top won't cover entirely but sits like a decorative hat. Place puffs in refrigerator, uncovered, chilling for 4 hours. Do not cover the puffs in fridge or you run the risk of the powdered sugar evaporating. Puffs can remain in the refrigerator overnight this way.
More notes for preparing ahead of time:
You may completely assemble cream puffs the night before serving, they actually get better over time. Cover loosely with foil.
For transporting, place completed cream puffs back into muffin tins, cover lightly with foil and they're ready to go!
Makes 12 cream puffs if made in muffin tin.