Preheat oven to 375 degrees F. Line baking sheet with parchment paper and grease the parchment well with coconut oil or butter. Set aside.

In a small saucepan on medium heat, whisk one egg, milk, <a href=http://www.idevaffiliate.com/32360/idevaffiliate.php?id=180>flour</a> and cup of <a href="http://amzn.to/1U6Bbz9" target="_blank">sugar</a> together. Gently bring to a boil and continue to cook another 3-4 minutes on low heat. Set aside for it to cool and thicken.

In another saucepan, melt butter with water together. Take off heat and add <a href=http://www.idevaffiliate.com/32360/idevaffiliate.php?id=180>flour</a>. Stir vigorously to combine well.

Transfer this mixture into a stand-up mixer with a paddle attachment. Add eggs one at a time, mixing well after each addition on low-medium speed.

Spoon about the size of a ping-pong ball onto the prepared baking sheet, leaving enough space between them for a slight rise. I was able to fit all 24 on one sheet.

Bake for 20-25 minutes or until golden brown. Remove from oven and allow to completely cool.

Meanwhile, transfer the custard (it should have thickened by now) into medium size mixing bowl or a Kitchen Aid mixer. Add 1 cup of pastured butter (2 sticks) and beat well. This usually takes about 10 minutes. You want to make sure that the butter has been incorporated well into the custard and you should have no white chunks.

Make slits in the cream puffs with a serrated knife being careful not to go all the way through. Alternatively, you can cut straight through, fill with cream and assemble back together.

Using a small teaspoon, scoop about two teaspoons of cream and gently slide it in the puff opening, using the top half to help slide the cream off the spoon.

Do this for the remaining cream puffs.

Dust with powdered sugar or drizzle with chocolate ganache. Or just enjoy without any toppings.