In a large pan mix the milk, water, sugar, salt and butter. Heat over medium until the butter melts.

When the butter is completely melted and the mixture begins to boil, add the flour all at once, remove from heat, and stir rapidly with a wooden spoon until smooth.Put the pan back on the stove and heat on medium, stirring, until a thin film forms on the bottom of the pan. Remove from heat and turn off stove.

Begin adding the remaining egg a little at a time, stirring until completely mixed and checking the thickness each time. When the batter falls in a thin triangle from the spoon it is ready; save the leftover egg.

Put the batter into a pastry bag with a 1cm (third-inch) circular tip. Holding the bag straight up, squeeze out 3cm (1") disks of batter, 3-4cm (2") apart. Don’t move the bag while squeezing; twist slightly and pull up to finish, leaving a small point on top of a round mound of batter.

Using the leftover egg, gently push down the points on top of the mounds with a brush and dab a little egg on top. If your oven and pans aren’t big enough to bake the entire batch at once, lay the bag on top of the oven or somewhere else to keep it warm while the first batch bakes; if it cools too much, the puffs won’t rise.

Bake at 200°C (400°F) for 10-15 minutes; when the puffs have fully risen and browned slightly reduce the temperature to 180°C (350°F) and bake for another 10 minutes, or until light golden. Cool on a cake rack when finished and bake the remaining batter.

Pastry filling: Heat the milk and butter, stop just before it boils. Whip the egg yolks and sugar turns whitish and begins to thicken, sift flour into and mix. Pour about a third of the warmed milk into the bowl, a little at a time, while beating with a whisk. When the first third is well mixed, pour the remainder in all at once and stir until mixed. Pour back on a pan through a mesh strainer. When it begins to thicken, reduce heat to medium and continue to stir.

It will first become stiffer, then should become lighter and easier to stir; remove from heat at that point. Add the butter and vanilla extract, then stir until completely blended. You can adding cream had whipped for litgher flavor

Buttercream filling: whisk eggs and sugar to dissolve continue adding heavy cream. Put on medium low heat whisk until it's thick. Turn off let it cool for 30 minutes

Topping: Boiling orange juice adding gelatin and stir, let in the fridge until firm and then blend into gel topping

Salted egg yolk mixture
4 tbsp of Fresh milk,6 Salted eggs - use the yolk only,60g of Unsalted butter,Salt to taste *optional Steam the salted eggs for about 10 minutes and mash them in a bowl. In a saucepan, add the egg yolks, butter, fresh milk, and salt. Over low heat, stir till the butter has completely dissolved and everything is well mixed. Set aside.

Custard Cream
15g of Cake flour,45g of Caster sugar,2 Egg yolks,180ml of milk. Mix together half the milk, caster sugar, cake flour and egg yolks. In a small pot, heat the remaining milk till it simmers. Pour egg mixture while stirring constantly. Pour the salt egg mixture through a sieve in and heat in a pot over medium heat. Stir constantly till it begins to thicken. You should be able to draw an infinity sign with the custard. Cook this custard longer than usual