Cream Puffs

 Preheat the oven to 400°F (204°C).
 In a saucepan, combine butter, water, milk, salt, and sugar. Heat until it starts to bubble.
 Add flour and stir until the mixture forms a ball. Cook the flour by pressing the dough against the pan sides.
 Transfer dough to a mixing bowl and let cool for a few minutes.
 Beat the eggs in a separate dish, then gradually incorporate into the dough while mixing on low.
 Put dough into a piping bag and pipe 2-inch mounds on a baking sheet.
 Dab the tops with a wet finger to smooth peaks.
 Apply an egg wash using a pastry brush.
 Bake at 400°F (204°C) for 20 minutes, then reduce to 350°F (177°C) and bake for 10 more minutes.
 Cool on a rack.
 Whip cream, vanilla, and sugar to stiff peaks and fill the cooled puffs.
 Dust with powdered sugar before serving.

 Notes:

 Do not open the oven while baking as it can cause the puffs to deflate.
 Cream puffs can be prepared in advance and filled before serving.
 Store unfilled puffs in an airtight container to maintain freshness.