In a separate bowl, add the egg yolks, sugar, cornstarch, and vanilla bean paste.
Using a whisk, mix the egg mixture together.
Then pour a little of the warm milk into the eggs and stir. Repeat. Then add all the milk into the egg mixture and stir together. You are adding the warm milk slowly so the eggs won't cook. This is called tempering.
Transfer the egg and milk mixture back into the pot and place on the stove on a medium heat.
Using a spatula, stir the mixture 4-5 minutes, scraping the bottom of the pot till it thickens up.
Take off the heat, and poor into a shallow dish.
Place Saran Wrap on top of the cream, touching the cream.
Directions Pâte à Choux
Place the flour, salt, sugar, in a bowl.
In a pot, add the water and butter. Let it come to a boil.
Remove from the heat and add the flour mixture.
Place back on the stove for 1-2 minutes.
Using the wooden spoon, mix the flour mixture till it is a thick ball and is not sticking to the sides of the pot.
Let cool for 2-3 minutes.
Take off the heat and add the eggs, one at a time, mixing vigorously with the wooden spoon.
Then place the tip inside a pipping bag and add the Pâte à Choux dough.
Place the shamrock cookie cutter on a cookie tray. Spray cooking spray on the tray and the cookie cutter.
Pipe the pâte à choux in the shamrock, half way.
Bake at 400 for 15 minutes. Then lower the oven to 325 for 10 minutes.
Remove from the oven to cool.
Add the cooled pastry cream into a piping bag with a tip inside.
Holding the cooked cream puff, press the tip inside the puff and squeeze pastry cream inside.
Drizzle the melted chocolate on top and garnish with green sprinkles.