1-Gathering and Preheating: First off, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. For more insights on the science behind this, check out this guide to choux pastry basics. Gather and measure all ingredients for an organized start, which helps everything go smoothly.

2-Gathering and Preheating: In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 teaspoon salt. Bring it to a boil over medium heat to fully melt the butter. This step builds the foundation for that signature puff.

3-Mixing and Shaping the Dough: Remove the saucepan from heat and stir in 1 cup all-purpose flour all at once. Mix vigorously until the dough forms a ball and pulls away from the pan, which usually takes about a minute. Transfer the dough to a mixing bowl and let it cool for several minutes before adding the eggs.

4-Mixing and Shaping the Dough: Beat in 4 large eggs one at a time, ensuring each is fully incorporated. The dough should end up smooth and shiny keep stirring until it reaches that velvety texture. Now, pipe or spoon the dough into mounds about 2 inches wide and 1 inch tall on your prepared baking sheet, spacing them 1.5 inches apart. Smooth any peaks with a damp finger to get even baking.

5-Baking and Filling: Bake for 30 minutes until the puffs are dry, firm, and light golden brown. Remember, don’t open the oven door during this time to avoid deflating your creations. Once done, carefully pierce each puff with a skewer, then return them to the turned-off oven with the door ajar for 10 minutes to dry out the insides.

6-Baking and Filling: While the puffs cool on a wire rack, prepare the pastry cream. Combine 1 cup whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, the vanilla bean or extract, and 1/4 teaspoon salt in a saucepan. Heat over medium until it simmers, then cool slightly. In another bowl, whisk 5 large egg yolks with 3 tablespoons granulated sugar and 3 tablespoons cornstarch until thickened.

7-Baking and Filling: Temper the eggs by slowly adding about 1/3 cup of the warm cream mixture, then whisk the rest in gradually. Return everything to the saucepan and heat until it thickens, stirring constantly. Strain, add 4 tablespoons unsalted butter, and chill for at least 2 to 4 hours. Finally, fill the cooled puffs with this cream and dust with powdered sugar. For dietary adaptations, substitute ingredients as needed in each step, like using flax eggs for vegan options.