Patisserie cream puffs

Beat 50 grams of sugar and yolks, add flour, starch and mix well until smooth. Dilute the resulting mixture with 50 ml of cool milk so that the mass is not too thick. Boil the remaining milk with vanilla and 50 grams of sugar, then pour the egg mixture into the hot milk in a thin stream, while stirring constantly. And boil until thickened over medium heat, stirring constantly. I recommend preparing the cream in a thick-bottomed saucepan, because in it it will not burn and will not become lumpy. Then cover the finished cream with cling film or parchment paper so that a crust does not appear on the cream and cool. After that, put the cream in the refrigerator for fifteen minutes.

Then roll out the dough thinly and cut into squares with a side of 8 cm. Line a baking sheet with parchment paper and place the squares on it, then bake for twenty minutes in the oven, heated to 200C.

Fold the finished puffs in the form of a pyramid, and grease each square with cream, sprinkle with almond flakes, powdered sugar and garnish with a mint leaf and lingonberries.