Preheat your oven to 425°F and line a baking tray with a sheet of parchment paper.

In a medium saucepan, combine water, milk, and unsalted butter over medium heat. Bring to a simmer until the butter melts.

Remove the saucepan from heat and quickly stir in the bread flour with a wooden spoon until a smooth dough forms.

Return the saucepan to low heat and cook the dough for about 1-2 minutes, stirring constantly. This helps dry out the dough. Remove from heat and let it cool slightly.

With a small bowl, crack four eggs in the bowl, whisk until evenly mixed, and set aside until needed. (Save the 5th egg unless needed)

In a large bowl or in the bowl of a stand mixer add the choux dough. Use the paddle attachment and mix on low speed for 1 to 2 minutes until it's warm enough to not cook the eggs.

Gradually add egg mixture, one-third at a time, stirring well after each addition, until the dough is smooth and glossy. Your dough is ready when you pick up the batter with a spatula and the batter creates a "V" shape.

Transfer dough into a large piping bag fitted with a large round tip. Pipe mounds of desired size choux dough onto the prepared baking tray, leaving space between for it to expand. ( I recommend piping 2-2.5 inches for the perfect size.)

In a mixing bowl, cream together butter and light brown sugar until light and fluffy.

Gradually add all-purpose flour and continue mixing until well combined. Fold in the Funfetti sprinkles until evenly distributed.

Place the Craquelin dough between two sheets of parchment paper and roll it out with a rolling pin to about ⅛ inch thickness.

Place on a small baking tray and then place into the freezer for 10 minutes or until it's firm.

Use a round cookie cutter to cut out circles slightly larger than the piped choux pastry mounds.

Carefully place the funfetti craquelin disc on top of the choux pastry, gently pressing down to make it stick.

Place the baking sheet in the oven and reduce the heat to 375. Bake for 25 to 30 minutes or until the choux pastry is golden brown and puffed up

Once baked, remove the funfetti choux au craquelin from the oven and transfer them to a cooling rack to cool completely.

In a mixing bowl, whisk together sugar and cornstarch to reduce any clumps, and then mix in the egg yolks until smooth

In a medium pot, heat whole milk on medium heat until it just begins to simmer.

Slowly pour in ⅓ of the hot milk into the egg mixture at a time, whisking constantly to temper the eggs until all the milk has been mixed in.

Return the mixture to the saucepan and cook over medium heat, stirring constantly with a whisk, until it thickens into a pastry cream consistency.

Remove from heat and stir in the extracts and butter until well combined. Transfer the pastry into a clean bowl over an ice bath and place plastic wrap on top of the pastry cream making sure it touches to reduce a film from forming. Once cooled set in the refrigerator until needed.

In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Place whipped cream into a pastry bag with a star piping tip and refrigerate until needed.

Once the choux pastry shells have cooled, cut the top of the choux and fill the choux au craquelin with the pastry cream.

Pipe a dollop of sweetened whipped cream on top of the pastry cream and then top it off with the top piece of the choux.