Pate a Choux

I was inspired by our visit to Beard Papa's. I decided to make cream puffs at home. Surprisingly these are not too difficult to make and it doesn't take too much time either. This recipe is from Cook's Illustrated and overall they were good. The outer shell called the "pate a choux" is a perfect recipe, but the pastry cream to me wasn't quite what I was looking for. It wasn't as creamy as I like, but nonetheless the flavor was really good. I like it to be super rich and milky, but this was more egg-y and custard-y.