Put 300 ml water and 120 g butter in a (not too small) saucepan and bring to the boil. Remove from heat, add 200 g flour and stir well. Heat again and cook while stirring until the dough separates from the pan (choux pastry). Must not burn under any circumstances! Let the dough cool (until lukewarm) and then mix in 6 eggs, one at a time (important!). Then, with the help of a teaspoon, place the dough in walnut-sized balls (makes approx. 20-24 pieces) on a baking sheet lined with baking paper. Make sure there is enough space, as the dough grows! Bake in the preheated oven at 200 ° C for about 25-30 minutes until the dough is golden brown.
Caution: do not open the oven under any circumstances for the first 10-15 minutes! When the dough is baked, take it out of the oven and let it cool down.
Filling:
Mix 3 egg yolks, 12 tablespoon sugar, 2 vanilla sugar, 4 tablespoon cornstarch, pulp of the vanilla pod, 7 tablespoon flour with 150 ml milk to a smooth mass. Bring the rest of the milk (850 ml) to the boil in a saucepan and add the mixed mixture. Cook, stirring, until the mixture thickens. Take off the stove.
Now add 50 g butter and stir until it has melted.
Beat 3 egg whites with 3 tablespoons of sugar until stiff and fold into the hot cream. To let it cool down.
Pour the cream into a piping bag. Halve the dough balls crosswise with a knife and fill with the cream (and possibly whipped cream). Finally, dust the Princes Krofne with powdered sugar.
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