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.
• Turn off the heat and immediately add the flour. Vigorously stir with a large spoon (non-metal) until the flour is incorporated. Increase the heat to medium, and constantly stir until it clumps together, about 4 to 5 minutes.
• The dough should look relatively dry and just begin to leave a film on the saucepan.
• 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.
• Once 3 eggs are added, check to see if the dough pulls away from the bowl's sides in thick threads, it will not clear the bowl.
• It should be shiny but firm and not runny, so it’s easy to control when piped. If it’s still too thick, add the fourth egg and mix for 45 seconds.
• Piping the Dough - Add a large plain tip to a piping bag. Lightly grease the inside of the pastry bag with cooking spray.
• Add the dough to the pastry bag. Pipe onto the sheet pan, creating a 2-inch circular ball.
• Pipe at least 2 inches apart from each other. They will expand to about 3 inches after baking.
• 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 upper-middle and lower-middle positions. Bake for 10 minutes at each temperature setting: 425°F (218ºC), 375°F (191ºC), 325°F (163ºC), 275°F (135ºC), 225°F (107ºC), 200°F (93ºC).
• Do not open the oven door! It will take about 60 to 70 minutes of total baking time.
• To check for doneness, break open one of the pastries. It should be as dry and feel light in weight.
• If needed, continue to bake the pâte à choux at 200°F (93ºC). Transfer shells to a cooling rack. Cool completely and reserve until ready to fill.
• Make the Whipped Cream - In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and 1 teaspoon vanilla extract to the bowl.
• Whip on medium-low speed (setting 4) until the cream is frothy with bubbles on the surface, about 1 minute.
• Increase the speed to medium-high (setting 8), and whip until smooth, stiff peaks form, about 2 minutes.
• If needed, continue to whip in 5-second intervals. Do not overwhip, or the cream will become curdled.
• Piping the Cream - Working in batches, add the whipped cream to a pastry bag fitted with a large star tip. Use a serrated knife to cut the shells in half to create a top and bottom.
• Evenly pipe the whipped cream into the pastry bottoms. Gently place the lids on top of the cream.
• Top with Sugar - Sprinkle powdered sugar on top of each cream puff. Serve immediately, or refrigerate, uncovered, if not eating within one hour.