Cream Puff - Little Magic Puff

I just baked fresly home made cream puffs! From the review i get, it is superb. *blushing*. This is my second try.
Previously i was using a recipe which i found on the net. Well the chaox pastry was good but the filling not up to the par.
That's why i'm trying my luck again and found this one simple recipe. It turns out great tho. The chaox pastry is crunchy and the pastry cream is simply delicious! 

So here goes the recipe:

CHAOX PASTRY:

170g - Plain flour

1teaspoon- Baking powder

115g - Butter

285ml - Water

5 - eggs

1. Pre-heat the oven to 230 degree celcius

2. Sift the flour + baking powder in a bowl

3. Combine butter + water in a saucepan and bring to boil

5. Stir in sifted flour + cook until mixture smooth and comes away from side of the pan

5. Remove from heat and let it cool aside

6. Next beat in eggs one at a time until mixture smooth and shiny

7. Put into a piping bag. If u don't have it just use plastic wrap/bag and cut the edge of it

8. Grease the baking tray and pipe the mixture on the tray (don't put too much it can expand double it's size)

9. Bake at 230 degree celcius for 15 minutes. After that reduce the heat to 175 degree celcius and continue to bake for another 15 minutes.

10.Do not open the oven during the 1st 15 minutes. Once done cool it down and make a slit on top of puffs and fill in with custard.

CUSTARD FILLINGS/ CREAM PASTRY

2 cups milk

1/4 cups white sugar

2 egg yolks

1 egg

1/4 cup cornstarch

1/3 cups white sugar

2 tablespoon butter

1 teaspoon vanilla extract

1. Stir in milk  + 1/4 cup sugar. Bring to boil

2. Whisk together egg yolks * egg. Stir together the cornstarch. Stir the until smooth

3. Bring the milk to a slow boil (x too long). Mix a little milk to the egg mixture little by little so it would not cook the egg.

4. Return the mixture to the sausepan and bring to boil.

Stir constantly. When thickens, remove from heat and add in butter + vanilla extract. Chill in the fridge.

Good Luck in making em'.