1. Instructions for Ingredients for Choux Pastry:

2. Preheat oven to 425˚F. Line a baking sheet with parchment paper.

3. Combine water, milk, butter, sugar, and salt in a medium pan.

4. Bring to a slight boil over medium-high heat. As soon as it boils, please remove it from the heat to stop the cooking.

5. All at once, stir in the flour and mix with a wooden spoon until incorporated.

6. Place the pan back over medium-high heat, constantly stirring for 2 to 3 minutes to release moisture, and start cooking the flour. A film will form on the bottom of the pan, and the dough will create a smooth ball.

7. Transfer dough to the bowl of a stand mixer, and mix on medium speed for a minute so the mixture can cool slightly.

8. Add eggs, one at a time, mixing on medium speed, allowing each egg to incorporate between additions.

9. Beat a minute longer until the dough is smooth and forms a ribbon when the paddle is pulled up.

10. Fill a piping bag with a 1/2" round tip with the dough.

11. The puffs should be 1 1/2" diameter and 1/2" tall rounds. Smooth down any tips on the puffs by wetting a finger and lightly smoothing them down.

12. Bake the puffs at 425˚F for 10 minutes in the center of the oven. Without opening the oven, reduce the temperature to 325˚F and bake 20-22 min longer or until golden brown on top.

13. Transfer to a wire rack to cool completely

Instructions for Chantilly Cream

1. In the bowl of a stand mixer, combine heavy cream, sugar, and vanilla.

   Beat on medium-high speed using the whisk attachment until the mixture becomes fluffy with stiff peaks; this will take about 2 minutes. Fit a pastry bag fitted with a large open star tip with the Chantilly Cream.

2. Once cream puffs are completely cooled, fill them with the Chantilly Cream by cutting off the puffs' tops and piping the cream inside using the pastry bag. Once the puffs are filled, replace the tops lightly on top, like a hat.