1. Make the Choux Pastry:

Let’s start with the classic choux pastry. Don’t worry, it’s easier than you think!

1. Prepare the dough: In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium-high heat until the butter melts and the mixture comes to a boil.
2. Add the flour: Reduce the heat to medium-low and add the flour all at once. Stir quickly with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 2-3 minutes.
3. Cook the dough: Keep stirring the dough over medium heat for another 2 minutes. This step dries out the dough, which is important for achieving those light, puffy shells.
4. Cool slightly and add eggs: Remove the dough from the heat and transfer it to a mixing bowl. Let it cool for about 5 minutes (you don’t want the eggs to scramble). Then, add the eggs one at a time, mixing well after each addition. The dough will look like it’s separating at first, but keep mixing—it will come together into a thick, glossy batter.
5. Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 2 inches in diameter) onto a parchment-lined baking sheet, leaving space between each mound to allow for expansion.
6. Bake the puffs: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until the puffs are golden brown and puffed up. Do not open the oven during baking, as this can cause the puffs to deflate.
7. Cool: Once baked, transfer the puffs to a wire rack to cool completely.

2. Prepare the Vanilla Pastry Cream:

While the puffs are cooling, let’s make the creamy filling!

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until just simmering. Don’t let it boil.
2. Whisk the egg mixture: In a separate bowl, whisk together sugar, cornstarch, egg yolks, and salt until smooth.
3. Temper the eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking. Then, gradually whisk the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook the cream: Cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 5 minutes.
5. Add butter and vanilla: Remove from the heat and stir in the butter and vanilla extract until smooth.
6. Cool the cream: Transfer the pastry cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate until completely cooled.

3. Assemble the Cream Puffs:

Now comes the fun part—assembling these beauties!

1. Fill the puffs: Once the cream puffs are completely cool, cut them in half horizontally or make a small hole in the side of each puff. Fill a piping bag with the chilled pastry cream and pipe it into the center of each puff.
2. Top with ganache or sugar: If you want to go the extra mile, drizzle the tops with chocolate ganache or dust with powdered sugar for an elegant finish.