Make custard cream puffs by inserting custard cream frosting into a pastry. The pastry and custard portions of the dessert are made separately, with a total cook and preparation time of about an hour.
To make pastry, preheat the oven to 425 degrees Fahrenheit. Combine 2 3/4 cups of flour, 1/8 teaspoon of salt, and 1/2 teaspoon of baking soda. Heat 2 cups of water in a saucepan, and add 9 1/2 tablespoons of butter. After the butter melts, add the previously made flour mixture. Add 6 large eggs, one at a time, and beat. When the batter is complete, feed it into a pastry bag. Squeeze 3-inch puffs onto a cookie sheet. Bake 20 minutes or until golden brown, then let them cool on cooling racks.
To make the custard, combine 1 cup of sugar, 1/2 cup of flour and 1/4 teaspoon of salt in a saucepan over medium heat. Add 3 cups of whole milk gradually, and stir for two minutes over low heat. Remove from the stove, and add 4 egg yolks to the cream mixture. Put back on the stove, and boil for two minutes, adding 1 tablespoon of rum, 1 1/2 teaspoons of vanilla and 3 tablespoons of butter. Allow it to cool, then refrigerate. Once the custard has completely cooled in the refrigerator, pipe it into the sliced-open pastry shells until they nearly burst. Garnish with powdered sugar as desired. This recipe makes 12 large custard cream puffs.