Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
• Remove from heat and quickly stir in the flour until a dough forms and pulls away from the sides of the pan.
• Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
• Transfer the dough to a bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let cool for 5 minutes.
• Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick enough to hold its shape.
• Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
• Bake for 15 minutes at 400°F (200°C). Then, reduce oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown and puffed.
• Remove from oven and prick each puff with a small knife to release steam. Cool completely on a wire rack.
• Prepare filling: In a saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract. Cool completely.
• Once cooled, fill the puffs with pastry cream using a piping bag or a spoon.