Technical Stages :

• Prepare a puff pastry paste and a creme chantilly.
• Alternate the choux on a buttered baking plate and bake at 180°C or 356°F for about 20 minutes. When finished, take them out of the oven and let cool.
• On the side, flavour the cold whipping cream with a bit of vanilla extract or vanillated sugar.
• Whisk the whipping cream to turn it into whipped cream. Add the sugar at the end (200 g for one liter of cream approximately).
• Halve the choux and fill them with cream, using a crimped pastry bag.
• Cover the choux with their second half.
• Sprinkle with icing sugar.
• Keep refrigerated.