2 stk stænger til Walesstang
1: Make the vanilla creme
Whip together sugar, vanilla and maizena with 1 dl milk. Add the yolk last.
Heat the remaining 3 dl milk. When it comes to a boil add the other ingredients. Let boil for a short while till it thickens. Add to a cold bowl and let it cool before using.
2: Make the chou
Turn on the oven to 200 degrees.
Add water and butter to a pot and bring to a boil. Once the butter has melted take it off the heat. Add the flour to the pot and return it to the heat. Mix on the heat till it is even and shiny and doesn't stick to the sides. Take the pot to the side and let cool for a while.
Add eggs one by one. 4 or 5, depending on the consistency. It has to be thick enough to hold shape when piped.
I make two on a sheet of baking paper.
Bake for 25-30 minutes. Do not open the oven for the first 20 minutes.
Let them cool off.
Whip the cream. Spread the vanilla cream on the chou, add a bit of jam and pipe the whipped cream on top.
Decorate with strawberries, raspberries and grated chocolate.