Preparation

• 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.
• 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.
• 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 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.
• Add a large plain tip to a piping bag. 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.
• 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.
• Place the sheet trays in the oven and bake for a total of about 60 to 70 minutes, reducing the temperature after 10 minutes.
• In a stand mixer fitted with the whisk attachment, whip heavy cream, powdered sugar, and vanilla extract until smooth peaks form, about 2 minutes.
• Add the whipped cream to a pastry bag fitted with a large star tip. Cut the baked shells in half and pipe the cream into the pastry bottoms.
• Sprinkle powdered sugar on top of each cream puff. Serve immediately, or refrigerate if not eating within one hour.