Kue Sus Isi Fla Vanili (Choux Pastry with Vanilla Filling)

I've made these choux pastry months ago and kept the pictures in my file. Today I was going through them and would like to share it with you. I copied the recipe from here, thank Siany! I used to make the pastry with fresh milk, but I found out that adding water, instead of milk gave better result. So here is the English version of the recipe.

Ingredients:
For skin:
- 125g margarine
- 300ml water
- 1/2 tsp salt
- 150g all purpose flour
- 5 eggs

For filling: (Use 1/2 recipe of this filling for 1 recipe of skin)
- 150g all purpose flour
- 125g sugar
- 1tsp vanilla essence
- 1tsp rum
- 1 egg yolk
- 1L fresh milk
- 2Tbsp butter

Directions:
For making skin:
Preheat the oven at ± 200° C. Boil water, salt and margarine at low heat until boiling. Add flour, stir well until it does not stick on the pot. Turn off the stove, let it cool. Then add the egg one by one and stir well. Using pipping bag and tip, place the dough on a tray which has been layered with some margarine, gives enough space in between. Bake it in the oven for 30minutes. Do not open the oven door before it is done. Cool it down on a wire rack.

For filling:
Mix all of the ingredients except butter, vanilla and rum. Cook in a pot and stir until boiling. Remove it from the heat and add the remaining ingredients and stir well until all butter melted. Let it cool and stir it once awhile.

To serve, cut the skins in the middle and then fill it out with the filling. You may add some fresh/canned fruits into the filling as preferred.