Place craquelin circle on the each choux bun. Bake the puffs at 180°C (350°F) until golden brown (app. 20-25 minutes). Take them out and leave them to cool down. While the cream puffs are baking, make crème mousseline. Mix the milk, half of sugar and vanilla powder in a large saucepan and put it on the stove. 1h4BO5.