Decadent Cream Puffs

For the Custard: Combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt in a small saucepan. Gradually add milk, stirring continuously until the mixture becomes smooth. Place the saucepan over medium heat and bring to a boil, stirring constantly. Allow it to boil for 60 seconds before carefully pouring some of the hot liquid into a bowl with egg yolks, and then stirring gently. Next, return the heated egg yolks to the saucepan and continue cooking over heat until the mixture starts to bubble again. Remove from heat, add a few drops of vanilla extract and let it cool in the refrigerator.

Preheat your oven to 450 degrees F (230 degrees C).

For the Pastry: Combine shortening and water in a medium saucepan, bringing it to a boil. In a separate bowl, sift together 1 cup flour and a pinch of salt. Once the mixture is boiling, pour in all the flour mixture at once and stir vigorously until it forms a ball. Remove from heat, then gradually add eggs one by one, stirring continuously after each addition. Drop spoonfuls of the mixture onto a baking sheet or pipe it into your desired shape.

Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake for an additional 25 minutes, or until golden brown. Allow it to cool completely before splitting it open, filling with the custard, and replacing the top.