* Ingredients :
+ to fill in:
° Half a cup of entire milk
° Half a vanilla bean, divided lengthwise
° 6 egg yolks
° Half a cup of sugar
° ¼ cup cornstarch
° 1 tablespoon unsalted butter
+ Pastries:
° 1 cup water
° Eight tablespoons of unsalted butter
° Half a teaspoon of salt
° Half a teaspoon of sugar
° 1 cup all-reason flour
° Three eggs plus 1 extra, if needed
+ For washing eggs:
° 1 egg
° Half a teaspoon of water
+ To collect the chocolate coating:
° Half a cup of heavy cream
°Four oz. coarsely chopped semisweet chocolate
* Instructions :
To placed them together:
Preheaat oven 425 degrees.
+ Pouring:  In a pot, boil vanilla milk on medium heat. Turn heat right now and depart to soak for 15 minutes.In a bowl, beat the egg yolks and sugar until foamy, until the mixture becomes light and airy. Add the cornstarch and whisk vigorously till the lumps disappear.Add 1/4 cup of current milk mixture and stir until clean.Stir until the mixture heats better, then leave the pan.Pour the mixture back into the pan through a sieve.Cook over medium heat, stirring constantly, until it thickens and gradually cooks. Remove from heat even as additionally stirring in butter. Let it cool a little. Cover it with a plastic wrap, and additionally lightly press the plastic towards the ground to additionally keep the pores from pores and skin formation.Chill for at least 2 hours or until serving.The cream can be prepared 24 hours in advance.Let cool for one hour before use.I whipped a piece of cream and wrapped it in frozen custard to lighten the filling, which is technically ambassador cream.
* Pastries :
Heaat oven 425 degrees. Place butter paper in a paper bowl.In a large saucepan, bring water, oil, salt, and sugar to a boil over medium-high heat.When it boils, immediately remove the pot from the fire.Stir with a wooden spoon, then immediately remove all the flour and stir vigorously until all the flour is combined, which takes about 30 to 60 seconds.Return to heat and cook, stirring occasionally, for 31 seconds. Mix scrap without delay into mixer fittings with paddle attachment. Mix on medium speed.When the mixer is running, load three eggs at a time.Stop stirring after each addition to clean the entire bowl.Stir until the batter is clear and colored, and the eggs are completely mixed.The dough should be very hard, but when you take it out of the bowl, it will gradually fall off the mixer. If the dough nonetheless sticks to the beaters, load withinside the completed eggs and blend till clean.
Enjoy !

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