FOR THE FILLING: In a saucepan, bring milk and vanilla extract to a simmer.
In a bowl, combine egg yolks and sugar and whisk till light and fluffy.
To this, add cornstarch and whisk vigorously till no lumps are seen.
Now to this mixture, add 1/4 cup hot milk whisking constantly till it's a homogeneous mixture.
Return this mixture back to the saucepan with remaining milk in it and whisk.
Strain this mixture in another saucepan and cook it on medium low flame until it thickens and simmering while whisking constantly.
Cover this mixture with cling film right over the surface of the mixture with no gaps to prevent film forming over the cream. Refrigerate for an hour at least.
Whip the full cream with handheld mixer till sift peaks form, approximately 5 minutes.
Fold the whipped cream with pastry cream gently.
FOR THE PASTRY: Preheat oven at 425 deg F. Line a baking tray with oven proof parchment paper.
In a saucepan, heat water, butter, sugar, and salt to a boil.
As soon as water starts to boil, take it off the flame.
Add all the flour to the hot water and quickly stir with wooden spatula until no flour is seen.
Return the pan to stove and cook for 30 seconds. Switch off gas.
While the mixture is hot, add one egg at a time and whisk thoroughly before adding the next egg.
Mix until eggs are thoroughly incorporated with the dough. The dough should be smooth, thick, and slowly free falling from the spatula.
Take a large Ziploc bag. Place it in a tall mug. Fill the dough in the bag and snip off the top of the bag, about 1".
Pipe long lengths of dough (about 3-4") onto the prepared baking tray keeping a good space between the two shapes.
Combine milk and eggs yolk and whisk well. Apply egg wash over them gently.
Bake for 15 minutes and then lower temperature to 375 deg F. Bake further for 20-25 minutes additionally.
Cool the baked pastry thoroughly. Flip them and make 1" holes (about 2 to 3).
Fill pastry cream in a piping bag having small nozzle and fill the holes with cream.
Dip the top side of pastry in the chocolate glaze. Wait 5-8 minutes before decorating with white chocolate over the glaze.
