Preheat oven to 450° Fahrenheit.

In a pot, mix butter and water. Place over medium to low heat and allow to come to a boil.

While the butter and water mix is coming to a boil, Sift together flour, salt, and sugar.

Remover the butter and water mix from the heat and add in the flour mixture. Mix with a wooden spoon until the dough forms and pulls away from the edge of the pot.

Transfer the dough to a mixer and mix with a paddle until the dough stop steaming. Add eggs one at time until the batter reaches a ribbon like consistency. (I used 8 eggs)

Using a piping bag, make 1 ½ inch mounds. Bake for 10 minutes. Reduce the oven to 350° Fahrenheit and bake for another 10 minutes. Do not open oven until baking is finished.

Stir together ¼ cup sugar and milk over low to medium heat. Let sugar fully dissolve. Bring to a low boil.

In a large, heat proof bowl, whisk together egg yolks and egg until light and frothy. Sift in ¼ cup sugar and cornstarch. Whisk until smooth.

Pour half of the milk mixture into the egg mixture while continuously whisking. This should be done slowly to temper the eggs.

Pour the egg mixture back into the pot with the remainder of the milk and place over low heat. Stir constantly until thickened.

Add butter and vanilla extract. Stir until combine. Pour into a bowl and let cool to room temperature. Cover and place in the fridge to chill until ready to use.

Using a piping tip, place the vanilla cream filling into a piping bag.

Make a small hole in the bottom of the pate a choux and piping filling to the center of the pate a choux.

Repeat until out of Pate a Choux or Cream.