Gather all ingredients for the pate a choux dough
Preheat oven to 425 degrees
Bring butter, sugar, salt, and 1/2 cup of water to a boil, then remove from heat.
Slowly mix in the flour, stirring immediately with a wooden spoon after each addition.
Return to heat, keep stirring until all the flour is incorporated, the dough pulls away from the sides, and a film forms on the bottom of the pan.
Transfer to the electric mixer and stir on low heat for about a minute to cool slightly.
Add the eggs in one by one and stir on medium speed until fully blended.
Transfer dough to a piping bag with a large tip
Pipe into rounds and bake for 25-30 minutes, rotating the pans half way through.
When done baking, turn the oven off and prop the door open. Let the puffs sit in the oven for an additional 15 minutes to fully dry
Gather ingredients for the cream filling
Combine all three ingredients in a bowl and whisk together until everything is fully incorporated. Cover with plastic wrap and let set in fridge over night
The next day stir the cream together to insure that everything has set up correctly
Use a spoon to add one spoonful of cream to each puff. Store in cardboard cakebox lined with parchment paper. Each meal gets 5 puffs.