Profiteroles Christmas Tree

Preparation :
1. The choux buns:
Preheat the oven to 200°C (390°F).
In a saucepan, mix the water, milk, butter and salt. Bring to the boil.
Remove from the heat and add the flour all at once, stirring vigorously until the dough forms a ball that comes away from the sides.
Return to low heat and dry out the dough for 1 to 2 minutes.
Off the heat, add the eggs one by one, mixing well between each addition. The dough should be smooth and shiny.
Form small choux buns on a baking sheet covered with baking paper using a piping bag or a spoon.
Bake for 20 to 25 minutes until golden and well risen. Leave to cool.
2. The pastry cream:
Bring the milk to the boil with the split vanilla pod.
Whisk the egg yolks with the sugar until the mixture whitens. Add the cornstarch.
Slowly pour the hot milk over the mixture while stirring.
Pour back into the saucepan and cook over low heat until thickened.
Let cool and gently fold in the whipped cream for a light texture (optional).
Fill the choux buns with this cream using a piping bag.