• Preheat the oven to 425ºF. Line a baking sheet with a nonstick baking mat.
• In a medium saucepan over medium heat, add the water and butter. Heat the two together until the butter is melted.
• In a small bowl, whisk together the flour and the sugar.
• Remove the saucepan from the stovetop and add the flour mixture. Mix well until the flour is completely incorporated.
• Then put the pan back on the stovetop over medium low heat. Cook and stir constantly until mixture forms a ball that doesn’t separate. This will happen quickly so watch it carefully (about 1-2 minutes).
• Move the dough to another bowl (either the bowl of a stand mixer or another bowl to use with a hand mixer). Allow the mixture to cool for 1-2 minutes.
• Mix in the eggs, one at a time, beating between each addition. (If using a stand mixer, use the whisk attachment.)
• Once the eggs are added in, mix for 1 additional minute on medium speed, scraping the sides of the bowl as needed, until the mixture is smooth.
• Place a ½ round piping tip in a piping bag. Fill the bag with the pastry dough.
• On the prepared pan, pipe 28 circles of batter, about 2” in diameter and ¾ to 1” tall.
• Try to make the puffs as even as possible. Dampen your finger and smooth out any peaks that may have formed.
• Bake the puffs for 15 minutes at 425ºF, then, without opening the oven, reduce the heat to 325º and bake for an additional 10 minutes. They should be lightly golden brown on top.
• Allow the pastries to cool on wire racks.

For the custard filling:

• In a saucepan, whisk together the flour, sugar and salt.
• Slowly stir in a small amount of milk and whisk until smooth. Turn the stovetop to low heat. Cook and stir the mixture, adding the milk in ¼ cup at a time. Cook and stir for about 15 minutes until the mixture is thickened (you’re looking for a runny pudding consistency). Remove from the heat while you temper the eggs.
• Place two eggs in a medium glass bowl and whisk them slightly. Add ¼ cup of the hot cooked flour mixture into the eggs to temper them. Mix well.
• Add the egg mixture into the saucepan with the rest of the cooked flour and place over low heat. Cook and stir the mixture for about 3 minutes. The mixture should easily coat the back of a spoon.
• Remove from the heat, add in the vanilla and mix well.
• Transfer the custard to another bowl.
• Cover with plastic wrap, pressing it down on top of the custard to help prevent a “skin” from forming. Allow the mixture to cool completely before filling the pastries.

Make the whipped cream:

• In the bowl of a stand mixer, add the heavy cream, powdered sugar and vanilla. Using the whisk attachment, beat the cream on high, until stiff peaks form. Refrigerate until you fill the cream puffs.

To assemble the cream puffs with whipped cream:

• Place a large piping tip (Wilton 1M or 2D) in a piping bag. Fill the bag with the whipped cream.
• Gently slice the top half of the cream puff off. Then pipe the whipped cream into the center of the cream puff. Replace the top half of the cream puff, then dust with powdered sugar.

To assemble the cream puffs with custard filling:

• Place a tip (Wilton #12) with a coupler in a piping bag. Fill the piping bag with custard. Press the tip into the side of the cream puff gently, then squeeze the bag to fill the puff.
• Store cream puffs in the fridge in an airtight container.