• Line 2 baking sheets with parchment paper and pre-heat oven to 400 degrees.

Choux Pastry Dough

• Combine the milk, water, butter, sugar and salt in a medium saucepan over medium heat. Stir until the butter melts and all ingredients are well-combined.
• Remove saucepan from heat and add flour. Stir until all the flour is incorporated and return saucepan over low heat for another 3-4 minutes or until a thick ball is formed. Cook for another minute.
• Transfer to a large mixing bowl and allow dough to cool for several minutes. With electric mixer on low speed, add the eggs one at a time by mixing for 30 seconds between each egg. Stop mixing when texture becomes smooth and shiny.
• Transfer the dough to a piping bag and pipe into 2 inch mounds and keep them around 3 inches apart. Smooth down the peeks with a moistened finger.
• Bake for 20 minutes and, without opening the oven, lower the heat to 350 degrees for another 15-20 minutes or until a golden brown color is reached.
• Remove from oven and let cool completely on a wire rack before filling.
• Split open pastry and fill with the prepared whipped cream OR the homemade custard.

Whipped Cream Filling

• Whip the cream with the sugar and vanilla on medium-high speed until stiff peaks forms.

or Custard Filling

• In a small bowl, mix the egg yolks, corn starch, and flour.
• Put milk in medium saucepan over low heat. Add sugar and vanilla extract. When milk starts to boil, add 2 tbsp of milk to egg mixture (for tempering) and mix.
• Add all of the egg mixture to the milk in the saucepan and keep stirring over low heat until the custard is formed.
• Strain the custard and let it cool completely.