In a 2 Qt saucepan bring water and butter to a boil.

Sift flour and salt together in a bowl.

Add flour mixture to water and beat vigorously until mixture is thick, smooth and comes away easily from sides of pan.

Remove from heat and add eggs one at a time beating thoroughly after each egg until mixture is smooth and blended.

Drop mixture from tablespoon about 2" apart on greased baking sheet (mixture should hold its shape and not spread).

Bake at 450 degrees Fahrenheit for 10 minutes. Reduce heat to 400 degrees Fahrenheit and continue baking for 25 minutes.

Remove from oven and place on cooling rack. Split each puff half way and anchor with a toothpick (this aids in releasing steam).

Using decorating tips fill with your choice of filling.

In 2 Qt saucepan heat milk over medium heat and bring to boil.

Place sugar, yolks, cornstarch and salt in a bowl. Whisk until mixture is thick and smooth. Set aside.

As soon as milk starts to bubble, remove from heat.

Slowly pour half of hot milk into egg mixture stirring constantly to temper the egg mix. When eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

Heat the mixture over medium heat while whisking vigorously until thickened (about 2-3 minutes).

Let mixture come to a boil. Continue cooking for 2 minutes. Remove from heat and add butter. Whisk in butter until completely melted.

Pour mixture into a bowl and immediately cover surface with plastic wrap. Make sure plastic wrap is touching the whole surface. This prevents a skin from forming on top.

Let pastry cream cool at room temperature then place in refrigerator for a few hours or overnight.

Using decorating tips fill cream puffs.

Sprinkle with powdered sugar and drizzle with hot fudge (optional but highly recommended).