Light and airy cream puffs filled with sweet vanilla pastry cream, perfect for dessert or special occasions.

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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
Add flour all at once and stir vigorously until mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until smooth.
Drop spoonfuls or pipe dough onto prepared baking sheet.
Bake for 20-25 minutes or until golden brown and puffed. Cool completely on a wire rack.
To make the pastry cream, heat milk in a saucepan until steaming.
In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
Slowly pour hot milk into the egg mixture while whisking constantly.
Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla extract and butter. Chill until ready to use.
Cut cooled puffs in half and fill with chilled pastry cream. Serve immediately or refrigerate until serving.

Ensure dough is not too hot when adding eggs to avoid scrambling.
Pastry cream can be made a day in advance and stored in the fridge.
For extra flavor, dust filled cream puffs with powdered sugar or drizzle with chocolate.