Ingredients:
PASTRY:
100 g (3.5 oz) butter
1 dl (4 fl oz; 1/2 cup) water
100 g (3.5 oz) flour
4 eggs
FILLING:
4 egg yolks
4 Tbsp sugar
4 Tbsp flour
1 tsp vanilla
1/2 l (1 pint) milk
4 egg whites

Preparation:

1. PASTRY: Put butter and water in small saucepan; stir over high heat until melted. Add flour all at once and beat vigorously for 2 minutes. Add eggs one at a time and blend until smooth. Beat fast until smooth and fluffy.
2. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheet.
3. Place in preheated oven and bake at  350 F (175 C) for 20-30 minutes. Do not open oven door while it is baking.
4. Let cool. Cut off tops. Fill with custard filling; replace tops. Sprinkle with confectioners’ sugar.
5. CUSTARD FILLING: Mix egg yolks, sugar, flour and a few tablespoons cold milk.
6. Boil remaining milk.
7. Add egg mixture to milk and continue to cook until thick, stirring frequently.
8. Beat egg whites until stiff. Fold into the custard.
9. Refrigerate until thick.

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