Peach Puffs With Marscapone Cheese

[songbird]

2 eggs.

120 g sugar (4.2 ounces).

1 teaspoon vanilla essence.

3 tablespoons cornstarch.

500 ml milk (17.5 fl oz).

Cook over medium-high heat, stirring constantly, until boiling.

100 ml water (3.5 fl oz). 100 ml milk (3.5 fl oz).

80 g butter (2.8 ounces).

A pinch of salt and 1 teaspoon of sugar.

Cook over low heat until butter has melted.

When the mixture begins to boil, add 120g (4.2 oz) of flour.

Stir for 2 minutes and remove from the heat.

Leave the dough to cool for 5 minutes.

3 eggs.

When the dough slowly comes off the spoon, the dough is ready. If it doesn't separate, add 1/2 more egg.

Bake at 220C (428F) for 15 minutes.

Then we leave the oven door open 1 inch and bake for another 7 minutes at 220 C (428F).

Turn off the oven and leave the door open 1 inch (2.5 cm) an additional 7 minutes.

200 g mascarpone cream cheese (7 oz).

1 tablespoon of honey.

2 peaches in syrup.