Pastry Creme: Add milk and vanilla to a large mixing bowl and microwave for 1 minute.
Add sugar, egg yolks and both flours. Whisk until well combined.
Microwave for 20 seconds at a time, mixing each time until thickened.
Add butter and mix until well combined. Cover with plastic wrap and set aside.
Pastry: Preheat oven 220 degrees celcius
Melt stick of butter and water to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
Remove from heat and cool for a couple of minutes
Beat in eggs (one at a time) with a mixer until smooth and cremy
Drop by spoonfuls on a baking sheet lined with a silicone mat or parchment paper
Shape them if desired with the help of a spatula
Bake until DRY, 20-25 minutes
Allow cream puffs to cool completely
Combine milk and egg and whisk until liquidy
with the help of a pastry brush, gently brush each pastry TOP and the sides with a generous touch of egg wash
Allow 2-3 minutes to dry
Fruit and creme topping :
Option 1:puncture a tiny hope in the puffs and using a pastry dispenser, fill them up with the creme prepared and TOP with fruit slices OR
Option 2: Apply a generous/2 tbspn of creme prepared on TOP of each pastry and finish with adding fresh fruits on TOP
Whichever way you add the creme and fruits, it’s a delicious treat! Enjoy!!