Preparation Steps

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
• Remove from heat and stir in flour all at once until the mixture forms a ball and pulls away from the sides.
• Transfer dough to a mixing bowl. Beat in eggs one at a time until smooth and glossy.
• Spoon or pipe dough onto the prepared baking sheet in 2-inch mounds.
• Bake for 20-25 minutes or until puffed and golden. Remove and cool completely on wire racks.
• For the custard filling, heat milk and half of the sugar until almost boiling.
• In a separate bowl, whisk egg yolks, remaining sugar, and cornstarch until pale. Slowly pour hot milk into egg mixture, whisking constantly.
• Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract.
• Chill custard until cool. Whip heavy cream until stiff peaks form and fold into custard.
• Cut puffs in half and fill with the custard cream. Serve chilled.