Making Cream Puffs

• Preheat the oven to 425°F (218ºC) and line two sheet pans with parchment paper.
• In a saucepan, combine 1 cup of water, sugar, salt, and butter over high heat until boiling. Stir until the butter melts.
• Turn off the heat, add flour, and stir until a dough forms. Cook on medium heat until dough clumps together.
• Transfer dough to a stand mixer and cool to 130°F (54ºC).
• Add eggs one at a time, mixing until fully incorporated.
• Pipe the dough onto pans as 2-inch circular balls, 2 inches apart.
• Whisk together egg and water, and brush tops of dough balls with egg wash.
• Bake for 10 minutes in stages at decreasing temperatures without opening the oven.
• Make whipped cream by whipping together heavy cream, sugar, and vanilla until stiff peaks form.
• Cut cooled shells in half and pipe whipped cream into the bottoms.
• Top with powdered sugar and serve immediately or refrigerate uncovered.