Step 1

Preheat your oven to 350°F and place parchment paper on your baking sheet.

Step 2

Add the butter, water, and 1 tablespoon of sugar to a large saucepan. Heat on the stove to medium heat and allow it to come to a boil.

Step 3

Turn the heat on LOW, add the flour, stirring quickly until the dough comes together in a big ball. Cook the choux dough for a minute, stirring constantly, to remove any excess moisture from the dough.

Step 4

Remove the pan from the heat and make a well on the inside of the choux dough. Add one egg at a time, stirring rapidly to incorporate the egg into the dough. Once one egg is fully mixed in and the dough has structure to it again, add another egg and repeat the process.

Step 5

Form the dough into 1-inch balls using greased hands (a drizzle of oil or butter creates hands the dough won’t stick to). Place the balls onto the parchment lined baking sheet. Bake for 25-30 minutes or until light, fluffy, and golden.

Step 6

Combine sugar, salt, flour, and milk in a saucepan on medium heat. Whisk the mixture and allow it to come to a boil.

Step 7

Simmer on the stove for 5 minutes, stirring continuously.

Step 8

Add the egg yolks and vanilla, stirring continuously for 5 more minutes. The mixture should become thicker as you get to the end of the 5 minutes.

Step 9

Remove the custard from the heat and allow it to cool.