Preparation

• 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 incorporated.
• Piping the Dough: Pipe onto the sheet pan, creating a 2-inch circular ball, at least 2 inches apart.
• Brush on Egg Wash: Whisk together one egg and 1 tablespoon of water. Brush the tops and sides of each dough ball.
• Gradual Baking Process: Bake for approximately 60 to 70 minutes, rotating the trays as specified.
• Make the Whipped Cream: In a stand mixer, whip together heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Piping the Cream: Cut the shells in half and evenly pipe the whipped cream into the bottoms.
• Top with Sugar: Sprinkle powdered sugar on top of each cream puff.