For the pastry cream:

1. First, separate your eggs and put the yolks in a medium bowl and give them a gentle whisk so that they combine. Set them aside to allow them to come to room temperature. 
2. In a medium saucepan, combine milk, bourbon, mint, vanilla, salt, and cornstarch. Heat mixture on medium heat, while stirring to make sure the cornstarch doesn't clump, until it comes to a simmer and is bubbling. 
3. Add about 1/2 cup to your whisked eggs while stirring constantly, once combined add another 1/2 cup of the milk mixture. This is to give your eggs a gentle cook before adding them into the milk mixture. 
4. Add egg mixture into the saucepan and cook until thick and is 160 degrees. About 2 minutes.
5. Transfer the mixture to a standing mixer and beat with the paddle attachment. Add in the butter and beat on medium speed until it cools. About 3 minutes. Cover with plastic wrap by pressing the plastic into the top of the mixture. This is so that the mixture doesn't create a film on top. Refrigerate for 1 hour. The mixture will keep for 2 days in the fridge.

For the choux pastry:

1. Preheat over to 375 and prepare two cooking sheets with wax paper and just a little bit of flour. 
2. Crack your eggs into a small bowl and allow them to come to room temperature.
3. In a medium saucepan heat the water, butter, salt, and sugar until butter is melted and it starts to boil. 
4. Quickly add in the flour and stir with a wooden spoon until the flour is cooked and the mixture pulls away from the pan and leaves a film. About 3 minutes.
5. Add mixture to a standing mixer with the paddle attachment and beat on low speed until it cools slightly. About a minute.  Turn the mixer up to medium speed and add in the eggs one at a time, beating until each egg is totally combined into the mixture before adding another. 
6. Beat until all eggs are combined and soft peaks form.
7. Put mixture into a piping bag and pipe mounds that are about 2 inches wide on the prepared baking sheet. The puffs will grow three times their size in the oven so leave enough space between them. Once pipped dip your finger in a little water and smooth down any pointed tops.
8. Dip your whole hand in a bit of water and flick water droplets all over the baking sheet. This is so a bit of steam forms in the oven and gives the puffs a little bit of a crust. 
9. Bake for 30-35 minutes until they reach a nice golden color. 

For the whipped cream:

1. Mix the cream, sugar, and vanilla with a mixer until stiff peaks form. 

To assemble the cream puffs cut off the tops of the pastry with a perforated knife fill the hollow center with the bourbon mint pastry cream and then top that with the whipped cream, then place the top back on the pastry and enjoy!