PUFF PASTRY I EGGLESS & WITHOUT OVEN

INGREDIENTS & PROCESS:
3/4 CUP WARM MILK
2 TABLESPOON SUGAR
2 TEASPOON YEAST
MIX WELL
COVER THE BOWL & KEEP FOR 15 MIN.
2 CUP ALL PURPOSE FLOUR
1/2 TEASPOON SALT
2 TABLESPOON OIL
MAKE THE DOUGH
PUT SOME OIL OVER THE DOUGH
COVER THE DOUGH WITH A CLOTH
KEEP THE DOUGH IN WARM PLACE FOR 1 HOUR
1.5 CUP MILK
1/3 CUP SUGAR
1 TABLESPOON CORN FLOUR
MIX
1 TEASPOON VANILLA EXTRACT
COOK UNTIL IT BECOME THICKEN
1 TEASPOON BUTTER
MIX & SMOOTH THE VANILLA PUDDING
AFTER 1 HOUR
ROLL THE DOUGH & CUT IT EQUAL PORTION
ROLL THE DOUGH WITH ROLLER
CUT IT WITH A CUTTER
BRUSH SOME BUTTER
FOLD IT
REPEAT THE PROCESS
PLACE IT ON A PAN
COVER IT WITH A CLOTH
KEEP IT FOR 10-15 MIN.
BRUSH SOME MILK OVER IT
COOK IT FOR 20-25 MIN. IN LOW MEDIUM HEAT
PUFFS ARE READY COOL COMPLETELY
THEY ARE REALLY SOFT & SPONGEY
FILL THE VANILLA PUDDING INSIDE THE PUFF
CHOCOLATE CRUMB OVER IT
REPEAT THE PROCESS