• Put butter and and water into a saucepan on low heat. Turn off the heat once butter has melted.
• Add in the flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
• Transfer the dough to a different container and leave to cool for about 10 minutes. Beat in the eggs one at a time using a electronic mixer (low speed) until the mixture is well combined and sticky.
• Using a plastic bag with one of the corners cut off (cut into a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag.
• Squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.
• Bake in a preheated oven at 425°F (218°C) for about 10 minute, or until they turn golden brown. Remove from oven and serve warm.

Crème Pâtissière (Filling)

• Add yolks, 1/4 cup milk, sugar, vanilla extract, salt, corn starch in a bowl.
• Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as  you pour. Once incorporated, pour everything back into the saucepan.
• Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
• Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
• To make the cream puffs, use a small nozzle and attach it to the piping bag. Insert the nozzle into the choux pastry and pipe the creme into the puff.