Method:

Make the pâte à choux (Pastry Dough):

In a saucepan, combine water, butter, and salt. Bring it to a boil over medium-high heat.

Stir in the flour all at once, and mix vigorously until the dough pulls away from the sides of the pan.

Remove from heat and let it cool for 5-10 minutes.

Add eggs one by one, mixing thoroughly after each addition until the dough is smooth, shiny, and thick.

Shape the Puffs:

Preheat your oven to 425°F (220°C).

Line a baking tray with parchment paper. Using a spoon or piping bag, scoop the dough onto the tray in 1-inch mounds, spacing them about 2 inches apart.

Bake for 10 minutes at 425°F (220°C), then reduce the heat to 350°F (180°C) and bake for another 40 minutes, until golden and puffed.

Leave them to cool in the oven with the door ajar for a few minutes to prevent collapsing.

Make the Pastry Cream:

In a saucepan, whisk together the milk, sugar, cornstarch, and egg yolks.

Cook over medium heat, whisking constantly until it thickens and starts to boil.

Remove from heat and stir in the vanilla extract and limoncello (optional). Let it cool completely.

Assemble the Cream Puffs:

Once the puffs are cool, use a sharp knife to cut a slit in the side of each puff.

Pipe or spoon the pastry cream into each puff until they feel heavy.

Dust with powdered sugar before serving.

Variations & Tips:

For a different filling: Try a ricotta mixture, adding a little sugar and vanilla, or even a flavored mascarpone filling.

For a lighter version: Use a sugar substitute or low-fat milk for the filling.

If you're short on time: You can use ready-made custard or pastry cream to speed things up.