Frosted Creampuff Rosca de Reyes

Directions

• 1

  For the cake frosting: Place the egg yolks, egg, cornstarch, and 1/3 cup of sugar in a medium sized bowl. Mix with the help of a hand mixer until everything is uniformly combined.
• 2

  Pour the milk, butter, the other 1/3-cup of sugar and salt in a medium pot over medium-high heat. Cook until the edges begin to bubble.
• 3

  Pour the milk in a thin continuous stream over the egg and cornstarch mixture while constantly mixing. Once you’re done, pour everything back into the pot and cook at medium heat (always stirring) until it boils, and stir for 30 more seconds. It will begin to thicken. Remove from the heat and add the vanilla; stir well. Cover the surface with plastic wrap so that a crust doesn’t form, let cool.
• 4

  Refrigerate.
• 5

  For the creampuff rosca: Preheat the oven to 425°F.
• 6

  Place the water, salt, sugar and butter in a medium pot. Cook over medium heat, stirring occasionally to make sure the butter melts. Once it begins to boil, remove from the stove and add the cup of flour all at once. Briskly stir with a wooden spoon until dough is formed. Put back on the stove at medium heat and cook until the dough no longer sticks to the sides (about 2 minutes).
• 7

  Let cool for 5 minutes in the pot, stirring occasionally. Now add the egg all at once and stir briskly with a spatula or wooden spoon. Repeat this process with each egg to obtain shiny and soft dough.
• 8

  Using a pastry bag or 2 spoons to form little balls of dough. Split them into quarters by creating the shape of a cross and then fill them, place 4 in each quadrant to form the rosca.
• 9

  Bake for 30-35 minutes until the rosca has browned well. Turn off the oven and leave it in for 8 more minutes. Take out and carefully cut the profiteroles on the outside to let the vapor escape so they don’t stay become humid. Use the same opening to fill them.
• 10

  Let cool completely before filling.
• 11

  Fill with the cake frosting and serve immediately or on the same day.