Carmel Cream Puff Pops - milk

Method

• To make the creme patissiere, combine milk, sugar and vanilla extract in a small saucepan. Bring to a boil. Meanwhile, combine cornstarch and egg yolks in a medium heatproof bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard boils and thickens. Cover surface of custard directly with plastic wrap and chill for 4 hours.
• Preheat oven to 425°F. Grease 2-3 baking trays.
• For the choux pastry, combine 1/3 cup water, butter and sugar in a small saucepan. Bring to a boil. Add flour and beat with a wooden spoon over medium-low heat until mixture comes away from base of pan. Transfer to a medium bowl and beat in eggs, 1 at a time, until pastry becomes glossy.
• Drop rounded teaspoons of pastry, about 2 inches apart, onto prepared trays. Bake for 10 mins. Reduce oven to 350°F and bake puffs for about 15 mins, or until golden brown. Cut a small opening in the base of each puff and bake for another 10 mins, or until dry. Let cool on trays.
• Transfer creme patissiere to a piping bag fitted with a 1/8-inch plain tip. Pipe creme patissiere into puffs through openings.
• To make the caramel, stir sugar and 1 cup water in a medium saucepan over medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, without stirring, until caramel reaches 300-310°F on a candy thermometer.
• Push 1 pop stick into each puff. Working quickly, dip puffs in caramel then arrange on a baking tray lined with parchment paper. Let stand at room temperature until set.