Instructions

• Preheat the Oven - Set the oven racks to upper-middle and lower-middle positions. Preheat to 425°F (218ºC). Line two sheet pans with parchment paper and set them aside.
• Make the Dough - In a large heavy-bottomed saucepan, add 1 cup of water, sugar, salt, and butter. Bring to a boil over medium-high heat and stir until the butter fully melts, about 2 minutes.
• Cool the Dough - Transfer the dough to a bowl of a stand mixer fitted with a paddle. Slowly stir on low speed (setting 2) to cool to 130°F (54ºC) or just below, about 2 to 3 minutes.
• Add the Eggs in Stages - Add eggs one at a time, mixing on medium-low speed (setting 4) until each egg is fully incorporated, about 30 to 45 seconds per egg.
• Piping the Dough - Add a large plain tip to a piping bag. Pipe onto the sheet pan, creating a 2-inch circular ball.
• Brush on Egg Wash - In a small bowl, whisk together one egg and 1 tablespoon of water. Brush the tops and sides of each dough ball with the egg wash.
• Gradual Baking Process - Place the sheet trays in the oven. Bake for 10 minutes at various temperature settings, about 60 to 70 minutes of total baking time.
• Make the Whipped Cream - In a stand mixer fitted with the whisk attachment, whip heavy cream, powdered sugar, and vanilla until smooth, stiff peaks form.
• Piping the Cream - Add the whipped cream to a pastry bag and pipe into the pastry bottoms.
• Top with Sugar - Sprinkle powdered sugar on top of each cream puff. Serve immediately.