Choux Pastry:
3/4 cup or 180 ml water
1/3 tsp salt
1/3 cup or 75 g butter
1 cup or 115 g allpurpose flour
3 eggs

Start by baking at 190°C (375°F) for about 10 minutes. Then, reduce the temperature to 170°C (335°F) and continue baking for another 30 minutes.


Custard:
2 tbsp flour (I prefer cake flour, but allpurpose works too)
4 tbsp sugar (If you like a sweeter taste, feel free to use 5 or even 6 tbsp.)
a pinch of salt
2 cups or 500 ml milk
3 yolks
vanilla extract (optional)

To achieve a more tender cream texture, you can substitute cornstarch for flour. In this case, use 1 whole egg and 1 egg yolk instead of 3 yolks.


Whipped Cream (optional):
1 cup or 240 ml heavy cream
1 tablespoon sugar