State Fair Cream Puffs

I decided to make cream puffs for a coworker picnic because they're a fun summertime treat and something different.  They seemed to go over well.  I liked them.  Here is the recipe I borrowed from online.  I doubled the recipe for the picnic.

Wisconsin State Fair Cream Puffs
Makes 10-12 cream puffs.

Ingredients:
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Directions:
In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut
a slit in each for steam to escape; cool.

In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust
with confectioners' sugar.  Refrigerate leftovers.