Heat the oven to 375 F. Prepare a baking sheet by layering a piece of parchment paper or a silicone sheet.

Beat the eggs in a small bowl and set aside.

Place the butter, sugar, and water in a pan and bring to a boil over medium heat.

Add the flour to the pan and incorporate into the butter mixture by stirring very quickly. Turn off the heat and remove the pan from the stove.

Add the beaten eggs slowly into the pan with the dough mixture, stirring well with a wooden spoon until smooth and even.

Fill a piping bag?or sturdy zip-close bag with a snipped corner?with the dough.

Gently squeeze out 8 small mounds of dough onto the baking sheet and even out the surface of each ball with wet hands.

Bake the puff pastry for 30 minutes. Allow the puffs to cool on a cooling rack.

Cut the puffs in half horizontally. Reserve the tops.

In a medium-sized pan, mix the egg yolks and sugar, stirring well.

Add the flour into the pan and mix well.

Gradually add the warm milk into the egg mixture, stirring constantly.

Place the pan on low heat and stir the mixture constantly until thickened, about 5 to 7 minutes.

Remove from heat and add the melted butter, mixing well.

Let the cream cool off, covered in plastic wrap.

Fill the bottom halves of puffs with a dollop of custard cream and cover with the top halves.

Dust the finished cream puffs with confectioners' sugar.