Filled Cream Puffs

Dough

1

Bring the water, salt, and butter to a simmer

Remove from heat and add wheat flour one at a time, stirring quickly with a wooden spoon

2

Simmer without stopping for 30 minutes or until it detaches from the bottom of the pan

Pour into a bowl and combine with eggs, one at a time, beating well with a wooden spoon until you get a homogeneous mass

3

Preheat the oven to medium temperature

Place the dough in a piping bag with a strawberry tip and make small mounds on the baking sheet, about 2 cm in diameter

Bake for 30 minutes

Reduce heat and let it cook until the cream puffs are firm and golden. Reserve

Cream

Bring all ingredients to a simmer and stir until thickened

Remove from heat, cover with plastic wrap, and let cool

Place in a piping bag with a smooth tip, make a hole at the bottom of each puff and fill it. Reserve

Sauce

Combine sugar and water in a pan and bring to a simmer

Do not stop stirring until the sugar dissolves

Remove from heat and let it cool

Use to coat the cream puffs

Assembly

Make a cone out of cardboard with a height of 30 cm and place on the center of a plate

Spear each puff with a fork, dip its side in the sauce, and place one by one around the cone, covering it completely

Let it dry slightly

With the fork, pull strands from the caramel that remains and stretch them over the cream puffs

Once dry, remove the cone and serve.