Preheat the oven to 400°F.

Add butter pieces, water, milk, salt and sugar to a saucepan. Heat on medium heat until the mixture starts to bubble.

Add the flour and stir until the dough mixture is completely combined and starting to ball up. Press the dough against the sides of the pan for a few minutes to cook the flour.

Transfer dough to a mixing bowl and allow it to cool for a few minutes.

While the dough is cooling, beat the eggs in a separate dish. Reserve a couple tablespoons of the beaten eggs to make an egg wash. Add about 2 teaspoons of water to the egg wash and set aside.

Beat the dough on low and slowly start to incorporate the eggs into the dough while beating. Once the egg has been added, beat for another minute or two. As you’re doing this, the dough will start to come together.

Transfer the dough to a Ziploc bag or a piping bag - fitted with a Wilton 1A tip.

Lightly brush the parchment paper with water (This will help keep the dough moist).

Pipe your dough into 2-inch round mounds, about 2-3 inches apart.

Wet your finger and dab the top of any mounds that have a prominent crest.

Using a pastry brush, lightly dab a little egg-wash on top of each mound.

Place the baking tray into the preheated oven and bake for 20 minutes. Do not open the oven door during this time. After 20 minutes, turn down the oven to 350°F and bake for an additional 10 minutes.

Remove from the oven and transfer to a cooling rack to cool completely.

To make the cream filling add the cream, sugar, and vanilla to a medium bowl and whisk together until stiff peaks form. Transfer the cream to a Ziploc baggie or piping bag (cutting the corner).

Slice the top off of each puff, you’ll notice it is hollow inside. Pipe the cream into the bottom of each puff, then gently replace the top you sliced off.

When ready to serve, dust with powdered sugar.