3hr 23min · 24 servings For the Cream Filling: 1½ cups whole milk (360mL) 1½ cups heavy cream (360mL) 1 vanilla bean split and seeds scraped ⅔ cup granulated sugar (133g) ¼ cup cornstarch (30g) ¼ teaspoon salt 6 large egg yolks 1 tablespoon cold unsalted butter For the Choux Pastry: 1 cup water (240mL) ½ cup unsalted butter (113g) 1½ tablespoons granulated sugar ½ teaspoon salt 1 cup all-purpose flour (120g) 3 to 4 large eggs confectioner's sugar for dusting