Prepare the Dough: In a saucepan, heat water, butter, and a pinch of salt over medium heat until the butter melts and the mixture begins to boil.

Remove from heat and stir in the flour all at once. Mix vigorously until a smooth dough forms and pulls away from the sides of the pan.

Incorporate Eggs: Let the dough cool slightly, then add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Shape and Bake: Preheat the oven to 200°C (392°F).

Pipe or spoon the dough onto a baking sheet lined with parchment paper into desired shapes (e.g., circles or eclairs).

Bake for 25–30 minutes or until golden brown and puffed. Cool completely on a wire rack.

In a bowl, whisk egg yolks, sugar, and flour until smooth.

Heat milk in a saucepan until it’s just about to boil, then gradually pour it into the egg mixture, whisking continuously.

Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.

Remove from heat, cover with plastic wrap (touching the surface to prevent a skin from forming), and cool completely.

In a chilled bowl, beat heavy cream and sugar until stiff peaks form.

Slice the baked puff pastries in half horizontally.

Spread or pipe custard cream onto the bottom halves, then layer with whipped cream.

Place the top halves back on and dust with powdered sugar if desired.

Serve: Serve immediately or chill for 1–2 hours before serving.