Combine the water, milk, butter, sugar and salt in a medium saucepan over medium heat. Bring to a gentle boil then remove from the heat.

Add the flour and stir to combine. Return the pan to the heat and continue to stir for 2 more minutes. A dough ball will form as some of the moisture is cooked away.

Transfer the dough ball to a heat resistant mixing bowl. Using a hand mixer, mix the dough for a minute to cool. Then add the eggs one at a time, mixing well after each addition. The dough should now be a pipeable consistency.

Transfer dough to a piping bag with a large tip.

Bake for 15 to 18 minutes, or until puffed and golden brown.

Turn off the oven, crack open the door but leave the baking pan in the oven for an additional 15 minutes to finish baking and dry the pastry shell.

Place the pastries on a wire rack to cool completely before filling.

Whisk together the milk, cream, and egg yolks, set aside.

Stir together the sugar, salt, and cornstarch in a medium saucepan. Continue stirring as you add in the egg mixture.

Once incorporated, heat the mixture over medium heat, whisking constantly until it thickens and sticks to the back of a spoon.

Remove the pan from the heat, and add the butter and vanilla. Stir until the butter melts and the cream filling becomes smooth.

Transfer the filling to a bowl and cover with plastic wrap, placing the wrap directly on top of the filling. Chill for 1 hour before transferring to a piping bag with a large star tip.

Using a sharp knife, slice each puff pastry in half and pipe the filling onto the bottom half of each pastry. Place the tops on top of the filling.

Dust the tops with confectioners’ sugar.