Add the butter, light brown sugar, granulated sugar and vanilla to a bowl. Whisk on medium speed for 1-2 minutes until combined and creamy. Scrape the bowl.

Add the flour, and whisk on low speed until the mixture starts to look like a crumble. It should stick together when you apply pressure (just like pie dough).

Place a silicone mat or parchment paper sheet on the back of a 9x13" baking tray. Add the craquelin mixture in the middle and press it into a disc. Cover with another sheet of parchment paper, and use a rolling pin to roll it out into a thin sheet (~2mm thick, or similar to pie crust).

Transfer to the fridge or freezer while you make the choux pastry.

Pre-heat your oven to 390F (conventional, no fan) and prepare 2-3 large baking sheets. Place them upside down, and line with parchment paper. Use a pencil and the back of a large piping tip to make 1.5" circle markings on the parchment paper, leaving at least 1.5" between each circle.

Add the water, milk, butter, vanilla, sugar and salt to a light colored saucepan. Put on the stove on medium heat, and stir and cook until the butter has melted and the mixture starts to boil.

Remove from the heat, and add the flour. Use a wooden spatula to mix and fold the flour into the wet ingredients, breaking any lumps, until it comes together into a smooth ball.

Place the pan back on the heat on low flame, and cook and stir (using a press and swirl motion) for 2 minutes. This will dry out the dough and it will start to leave a thin film on the bottom of the pan. Remove from the stove and let cool for 5 minutes.

In a separate bowl, add the 4 large eggs, and whisk them lightly to break them down.

Transfer the choux pastry dough to the bowl of your stand mixer with a paddle attachment. Add about a quarter of the egg mix to the dough, and whisk on medium-low speed for 20-30 seconds until the egg has incorporated. After this, add the egg a little at a time, mixing for 20-30 seconds until fully incorporated, scrape the bowl and check the consistency of the dough after each addition.

Transfer the choux pastry to a piping bag with a ½" round tip. You may have to pipe in batches depending on the size of your piping bags.

Use a little choux pastry to stick the corners of the parchment paper to the baking sheet so it doesn't move as you pipe. Now pipe the choux pastry using the circle markings you made earlier.

Take the craquelin out of the fridge/freezer. It should be firm now. Remove the parchment paper on top, and use the same piping tip as in step 1 to cut the craquelin into 1.5" discs. Cover each choux pastry dollop with a craquelin disc.

Transfer the baking sheet with choux pastry piped on it into the oven. Bake at 390F for 10 minutes, then reduce the temperature to 355F without opening the oven, and bake for another 18-20 minutes until the shells are golden brown and crispy.

Remove from the oven, and immediately puncture holes on the bottom of each choux bun using a bismark piping tip so the steam can escape and the shells don't become soft.

Add the cream cheese, sugar, vanilla and salt to a large bowl, and whisk for 2 minutes until the mixture is creamy.

Add the cold heavy cream, and whisk again for a few minutes until the mixture becomes thick, fluffy and holds shape (medium stiff peak consistency). Do not overmix.

Transfer to a large piping bag in batches, and use a small round piping tip to fill each choux bun generously until the cream starts to push back.

Dust the cream puffs with icing sugar, serve and enjoy!