2 ¾ cups unbleached all-purpose flour

⅛ tsp salt

½ tsp baking soda

2 cups water

9 ½ tbsp butter

6 large eggs

1 cup sugar

½ cup flour

¼ tsp salt

3 cups whole milk

4 egg yolks

3 tbsp unsalted butter

1 ½ tsp vanilla extract

1 tbsp rum (optional)

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, bring water, butter, and salt to a boil. Add flour and baking soda all at once, stirring until dough pulls away from the pan.
Remove from heat and let cool slightly. Beat in eggs one at a time until smooth and glossy.
Pipe or spoon small mounds of dough onto the baking sheet, leaving space between each.
Bake for 25–30 minutes until golden and puffed. Let cool completely before filling.
For custard, whisk sugar, flour, and salt in a saucepan. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until thickened.
In a bowl, whisk egg yolks, then temper with some hot mixture. Return to pan and cook until custard thickens fully.
Remove from heat, stir in butter, vanilla, and rum (if using). Let cool completely.
Slice tops off cooled puffs, pipe or spoon in custard, and replace tops. Dust with powdered sugar if desired.

Do not open the oven door while baking to prevent deflation.

Custard can be made a day ahead and refrigerated.

Unfilled puffs can be stored in an airtight container for 2 days or frozen up to 2 months.

Only fill puffs shortly before serving for best texture.

Optional: drizzle with melted chocolate or add berries inside the filling.