Preheat oven to 200°C.
In a sauce pan mix milk, sugar and butter and heat.
When the butter melts and the liquid starts boiling, add in the flour.
Remove pan from heat and whisk continuously until the flour is incorporated the the dough starts leaving sides.
A thin film must be formed at the bottom of the pan.
Let it sit aside for 10 minutes.
Add one egg at a time and whisk vigorously until incorporated.
When both the eggs are incorporated, add in the vanilla and mix.
Fill a pastry bag fitted with star nozzle with the dough.
Line a baking tray and pipe stars on the parchment paper.
Bake the pastries for 25 - 30 minutes.
The top must be nicely browned or else they will go soggy once cool.
After 25 minutes, you can remove the pastries and make a small cut and then bake further. This will produce a crispy pastry.
Cool them on wire rack.
Slice the top with a serrated knife.
Pipe sweetened whipped cream into the lower case.
Place the top of the pastry on the cream.
Dust with icing sugar and serve immediately.
