Step 1

Preheat oven to 400F (204C) and line two large baking sheets with parchment paper.

Step 2

Bring the water, salt and butter to a full boil over medium-high heat.

Step 3

Add the flour, and use a wooden spoon to stir as you cook for about 2 minutes until you have a smooth dough that cleans the sides of the pan.

Step 4

Remove from the heat and place the cooked dough (pande) in a large bowl, and beat using the paddle attachment to cook to room temperature.

Step 5

Add the beaten eggs in four additions. Once you added the third addition, turn the mixer off, dip the attachment or your wooden spoon into the paste, and lift it facing down. If it makes a "V" shape then it is ready, if not add the remaining eggs.

Step 6

Fill a large pastry bag fitted with a round or a rosette tip and pipe 1-2 inch circles, leaving 3 inches gap between each round.

Step 7

Bake over the lower oven rack for 10 minutes, then reduce the temperature to 375F (190C), for additional 12 minutes.

Step 8

Turn the oven off and leave the pastries to cool in the oven for 20 minutes before opening it.

Step 9

Cool completely before filling.

Step 10

Mix the eggs, cornstarch, and 1/4 cup half-and-half and set aside next to a sieve.

Step 11

Run the sugar and vanilla bean together, then add the rest of the liquid and bring to a boil.

Step 12

Slowly pour four tablespoons of the boiling mixture into the egg mixture.

Step 13

Bring the liquids back to a boil, run the egg mixture through a sieve, then pour it into the liquids.

Step 14

Stir constantly, making sure you reach the bottom and sides of the pan, until the cream is thick.

Step 15

Add the butter, stir to melt, then pour into a container, cool for one hour at room temperature then refrigerate.

Step 16

Fold the whipped cream with the pastry cream, filled a pastry bag with the cream.

Step 17

Use a serrated knife to cut the shells horizontally, then pipe the cream at the center, top with the top part.

Step 18

Dust with powdered sugar and serve.