• Preheat the oven to 400°F (200°C). Put butter, sugar, and water in a saucepan on low heat. Turn off the heat once the butter has melted.
• Add in the flour. Stir quickly until the 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.
• Remove the saucepan from the heat and leave to cool for about 5 minutes. Beat in the eggs one at a time using an electronic mixer (low speed) or a hand mixer until the mixture is well combined and sticky.
• Scoop the dough into a piping bag. Squeeze and pipe the dough onto a greased baking sheet or silicone mat. Leave enough room in between each pastry. The dough should make 8 large puffs.
• Bake in a preheated oven at 392°F (200°C) for about 10 minutes, then lower the temperature to 374°F (190°C) for 10 minutes. Once the puffs turn golden brown, switch the temperature to 356°F (180°C) and bake for 5 minutes. Remove from oven and serve warm.

Crème Pâtissière (Filling)

• Whisk egg yolks and sugar in a saucepan. Sift the all-purpose flour into the egg mixture, and mix well.
• Pour the warm milk into the egg mixture, whisking consistently until well incorporated.
• Whisk the mixture over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
• Transfer the creme to a bowl, and cover it with plastic wrap. Refrigerate until ready to use. Transfer the creme into a piping bag before assembling.
• To make the cream puffs, cut the puff half horizontally. Pipe the creme on the bottom part of the puff and cover it with the top part. Serve the cream puff with powdered sugar dusting on top.