Cream puffs might seem tricky, but they’re absolutely worth the effort! 

Instructions:

Make the custard first (so it can cool):

1. Separate the eggs. Whisk the yolks with half the sugar and the vanilla sugar until creamy.

2. Gradually add the flour, mixing into a thick paste. Slowly whisk in the milk to loosen the mixture.

3. Cook over low heat, stirring constantly, until thickened. Be careful not to stop stirring to avoid burning.

4. Remove from heat and gently fold in the stiffly whipped egg whites (beaten with the remaining sugar).

5. Let the custard cool, then refrigerate.

Prepare the pastry: Bring the water to a boil in a saucepan, add the margarine, and melt it.

5. 1. Add the flour all at once, stirring constantly for 2–3 minutes, until the dough forms a ball and pulls away from the sides.

   2. Remove from heat and let cool slightly. Beat in the eggs one at a time, fully incorporating each before adding the next. (This gets easier as you go — you can use an electric mixer.)

Bake the puffs:

1. Drop large spoonfuls of dough onto a baking tray, spacing them apart. Shape them into little peaks on top.

2. Spray the tops lightly with water.

3. Bake in a preheated oven at 200°C (390°F) for 20–25 minutes, then lower the heat slightly and bake until golden and crisp.

4. Remove from the oven, immediately slice off the tops with a serrated knife to release steam, and let them cool.

Assemble the cream puffs:

1.  Once cool, fill the bottoms with the chilled custard (you can scoop out a bit of the inside for extra filling space).

2. Whip the cream with sugar and stabilizer until stiff, and pipe it over the custard.

3. Place the "caps" on top and dust with vanilla powdered sugar.

Pro tips: 

A crispy shell prevents the filling from making the pastry soggy. Let the puffs cool completely before filling!

Spritzing with water before baking helps the pastry puff up nicely.