Cream Puffs

-Heat the water, salt, and butter over low heat after it dissolves and the water bubbles out turn off the fire
-Pour flour into a saucepan, stir until well mixed
-Cook again over low heat, stirring until it reaches 3-4 or until the dough is smooth, turn off the heat and pour it into another container.
-beat the eggs then pour in little by little, mix well and then pour it back in. Stop using the eggs when the dough is just right (not too runny and not too runny)
Put it in a piping bag, then spray it on a baking sheet that has been greased with butter.
- Brush with beaten egg then press with a wet fork
-prepare the custard cream ingredients
-warm the milk over low heat until the foam comes out and then turn it off
-mix egg yolks, sugar and vanilla bean mix with a whisk until smooth
Slowly pour the milk into the eggs, then while stirring, pour it into the pot again and cook until it thickens, turn off the heat
-Pour the custard into a heat-resistant container, remove the steam then cover with plastic wrap the top of the custard until it sticks to the surface of the custard then store in the refrigerator
-sieve the custard with a flour sieve so that it is soft and there are no lumps
-Mixer whipping cream and sugar until fluffy
-mix the custard mixture into the whipped cream, stir with a spatula until combined then put into a piping bag and store in the refrigerator