i forgot to add PLEASE DO NOT add water to your frosting it will ruin it.

I love sans rivals and this recipe is a keeper. for those who doesn't have cream of tartar you can use (for 4 egg whites)1/2 tbsp vinegar, and 2 tbsp of cornstarch, add it in one tbsp at a time after egg white are already incorporated with sugar and is already stiff and glossy. this procedure helps stablelize the meringue. For the butter cream i just whipped up one brick (around 250g) 100% butter at room temp.(make sure you're not using margarine, cuz it would taste funny) until light and fluffy, added 1/2 cup of powdered sugar, a pinch of salt, 1 tbsp vanilla and 1/4 cup ground cashews. i find this twist gives a lighter nuttier butter cream.

I ran thru all the cream puff recipes here and found that they are all the same. What makes or breaks the puff pastry is the way you make them. I use a turbo roaster for baking and I find that the puffs would stay in shape better if I bake them at 450F for the first 20 mins, then 350 for the next 5 mins, then 250 for the last 5 mins. This way the puffs are cooked inside (it taste less eggy, if the insides aren't cooked they look and taste like scrambled eggs). As for those who said that their pastry didn't puff, i think you better check the temp, lower temp won't help the pastry puff, it also causes you're dough to be soaked in butter (deep fried dough as my brother called it)as i've experienced.