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Form the choux buns:
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the baking sheet, leaving 1 inch of space between each. Smooth the peaks with a damp finger.
Bake:
Bake for 20-25 minutes until the puffs are golden and well puffed. Let cool completely.
Prepare the pastry cream:
Mix eggs and sugars:
In a saucepan, whisk the eggs with the granulated sugar and vanilla sugar until dissolved.
Add the cornstarch:
Add the cornstarch and mix well.
Cook the cream:
Gradually pour in the milk while whisking. Cook over medium heat, stirring until thickened. Reduce heat and simmer for 2-3 minutes.
