1. Preheat the oven to 375 degrees.

2. In a saucepan over medium heat stir together the water, milk, butter, salt, and sugar. When the liquid starts to boil remove the pan from the burner.

3. Add the flour and stir together with the liquid mixture. Return the pan to the stove and stir continuously over medium heat for about 2-3 minutes until the dough forms into a ball and some moisture has been released.

4. Transfer the dough to a mixing bowl and let it cool for 5 minutes. With an electric mixer break up the dough to let more heat escape and cool for another 5 minutes.

5. Beat in the eggs one at a time.

6. Pipe or use a cookie dough scoop to portion out the dough onto a baking sheet lined with parchment paper or a silicone baking mat.

7. Put one sheet in the preheated oven at a time and bake for 25 minutes. Then using a toothpick or skewer poke each puff to let steam escape and continue baking for 5 more minutes.

8. Let the puffs cool completely before filling.

9. Using the filling of your choice, pipe the filling into each cream puff. Sometimes I make a small hole with a toothpick to make inserting my pastry bag tip easier.

10. Store the filled cream puffs in the refrigerator. Sprinkle with powdered sugar before serving.

Whipped Cream

1. Whisk the heavy whipping cream on med-high until it starts to thicken.

2. Add the powdered sugar and the vanilla extract and continue beating on med-high until medium peaks form.