1/2 cup butter, cubed and at room temperature
1 ½ teaspoon of sugar
1 cup water
1 cup flour
4 eggs, at room temperature
2/3 cup whole milk, plus extra if needed
2 egg yolks
1/2 cup plus 1 tablespoon cane sugar
2 ¼ tablespoon potato starch
pinch of sea salt
1 tsp vanilla extract
powdered sugar, to sprinkle
(Optional) Cherries or Cranberry Jam
Heat oven to 400ºF.
First prepare the pastry by adding the butter, sugar, and water in a medium-sized saucepan over medium heat, until it comes to a rolling boil.
Add the flour, all at once, and stir vigorously with a wooden spoon for about a minute, until the mixture forms a ball.
Remove from heat and add the egg, one at a time. Beat well, until well incorporated, before adding the next egg.
Place in a piping bag or spoon onto a baking tray lined with a silicone sheet or parchment paper. Form into small puffs, about 3-inches apart. When forming, make sure there is a small hole in the center for the upper part of the pastry - you can make one using the back of a teaspoon.
Bake for 30 minutes. Turn off oven, and leave in the oven for 10 minutes before placing on a cooling rack.
While the cream puffs are baking, make the filling.
Place the egg yolks, sugar, potato starch, salt, and vanilla into a pot and whisk together.
Begin pouring in the milk, then turn the burner on low heat. Continue whisking and pouring, and gradually increase the heat. Cook until the mixture thickens and is cooked(it will be a few minutes.) Add additional milk if needed during the whisking process - ours started out very solid and the extra milk helped loosen up the custard, making it creamy and ready for piping.
Make a hole with a skewer, into the side of the pastry and fill with the custard, using a piping bag.
Pipe more custard into the indentation on top.
Finish the pastry by dusting with powdered sugar and topping with a cherry, or the cranberry jam.
Repeat with remaining pastries.