Cakeflor

Step 1. Prepare the custard: Whisk 4 egg yolks and 100g sugar in a bowl until pale. Sift in 30g cornstarch and whisk until smooth.

Step 2. Heat 480ml milk and vanilla in a saucepan until simmering. Slowly whisk half the hot milk into the egg mixture to temper, then return everything to the saucepan.

Step 3. Cook over medium heat, whisking constantly, until the custard thickens and bubbles. Transfer to a bowl, cover with plastic wrap touching the surface, and chill for at least 2 hours.

Step 4. Prepare the choux: Preheat oven to 400°F (200°C). In a saucepan, boil 120ml water, 120ml milk (reserved from total), 110g butter, and a pinch of salt/sugar.

Step 5. Remove from heat and stir in 130g flour all at once. Return to low heat, stirring for 2 minutes until a film forms on the bottom of the pan.

Step 6. Transfer dough to a bowl. Beat in 4 eggs one at a time until the dough is glossy and forms a slow 'V' shape when lifted.

Step 7. Pipe 12 mounds onto a lined tray. Bake at 400°F for 15 minutes, then reduce to 350°F (175°C) and bake for 20 minutes without opening the oven door.

Step 8. Once shells are cool, whip 120ml heavy cream to stiff peaks and fold into the chilled custard.

Step 9. Poke a hole in the bottom of each puff and pipe the cream filling inside. Dust with powdered sugar and serve.