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Make the Pastry Shells
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a saucepan, bring water and butter to a rolling boil.
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Add flour and salt all at once. Stir vigorously until the dough pulls away from the sides and forms a smooth ball.
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Remove from heat. Let cool for 5 minutes.
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Beat in eggs one at a time, mixing well after each until the dough is glossy and thick.
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Scoop or pipe mounds onto the baking sheet, spacing them apart.
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Bake for 30–35 minutes, until puffed and deep golden.
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Turn off oven, crack the door slightly, and let shells dry for 10 minutes. Cool completely.
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Prepare the Cream Filling
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Heat milk in a saucepan until steaming (not boiling).
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In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
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Slowly pour hot milk into the egg mixture while whisking.
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Return mixture to the pan and cook over medium heat, stirring constantly, until thick and creamy.
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Remove from heat. Stir in butter and vanilla.
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Cover with plastic wrap directly on the surface and chill until cold.
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Assemble
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Slice cooled cream puffs in half or poke a small hole in the bottom.
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Fill generously with vanilla cream.
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Dust with powdered sugar or drizzle with chocolate before serving.
