Mix the flour and 45 ml of milk woth a balloon whick until combined and smooth. Set aside.

Heat the 140 ml of milk in a pan until bubbles come out on the side of the pan. Turn off the heat.

Pour the warm milk onto the flour mixture while whisking slowly. Mix until combined and smooth. Set aside.

In a pan, combine the sugar and water. Then heat it until the sugar dissolves and bubbles come out on the side of the pan. Turn off the heat.

Pour the water sugar mixture onto the milk mixture, while whisking slowly. Mix until combined. Set aside.

Whisk the egg yolks until smooth. Then add the milk mixture to the egg yolk while whisking slowly, don't forget to add the vanilla. Mix until combined. Strain through a strainer. Set aside.

Roll the puff pastry. Then divide into 12.

Flatten them out. Put them in muffin tins. Put in the fridge for 10 minutes.

Preheat the oven for 250°c.

Pour the egg mixture onto the puff pastries 80% full.

Bake for 25-30 minutes.

Serve.