Step 1: Make the Choux Pastry

Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.

In a saucepan, combine water, butter, and salt. Bring to a boil.

Remove from heat and stir in flour immediately.

Return to heat and stir constantly until dough forms a smooth ball and pulls away from the sides (about 1–2 minutes).

Remove from heat and cool for 5 minutes.

Add eggs one at a time, mixing well after each addition until smooth and glossy.

Step 2: Pipe and Bake

Transfer dough to a piping bag (or zip-top bag).

Pipe small rounds (1–1.5 inches wide) onto prepared baking sheet.

Leave space between each puff.

Bake for 20–25 minutes until golden brown and puffed.

Do not open the oven during baking.

Cool completely before filling.

Step 3: Make the Vanilla Custard

Heat milk in a saucepan until steaming (not boiling).

In a bowl, whisk sugar, egg yolks, and cornstarch.

Slowly pour warm milk into egg mixture while whisking.

Return mixture to saucepan and cook over medium heat, stirring constantly, until thick.

Remove from heat and stir in butter and vanilla.

Cover with plastic wrap touching the surface and chill at least 2 hours.

Step 4: Fill the Cream Puffs

Use a small knife to poke a hole in the bottom of each puff.

Pipe custard into each shell.

Dust with powdered sugar or drizzle with melted chocolate.

Serve immediately or chill until ready to serve.