Making Cream Puffs

• 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 until the flour is incorporated. Increase the heat to medium, and constantly stir until it clumps together, about 4 to 5 minutes.
• Cool the Dough - Transfer the dough to a bowl of a stand mixer fitted with a paddle. Slowly stir on low speed to cool to 130°F (54ºC), about 2 to 3 minutes.
• Add the Eggs in Stages - Add eggs one at a time, mixing on medium-low speed until each egg is fully incorporated. Once 3 eggs are added, check if the dough pulls away from the bowl's sides in thick threads.
• Piping the Dough - Add a large plain tip to a piping bag and add the dough. 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 of each dough ball with the egg wash.
• Gradual Baking Process - Bake for 10 minutes at each temperature setting: 425°F, 375°F, 325°F, 275°F, 225°F, 200°F. Do not open the oven door!
• Make the Whipped Cream - In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and vanilla extract. Whip until smooth, stiff peaks form.
• Piping the Cream - Add the whipped cream to a pastry bag fitted with a large star tip. Cut the shells in half and pipe the whipped cream into the pastry bottoms.
• Top with Sugar - Sprinkle powdered sugar on top of each cream puff. Serve immediately, or refrigerate if not eating within one hour.