1 cup water
½ cup butter
¼ teaspoon salt
1½ cups all-purpose flour
1 cup whipping cream
¼ cup confectioner’s sugar
1 teaspoon vanilla
confectioner’s sugar for dusting
Preheat the oven to 425°F. Line two baking sheet pans with parchment paper or silicon baking mats. Set aside.
Heat water, butter, and salt in a medium-sized saucepan over medium heat until the butter has melted. Bring the mixture to a rolling boil. Once it reaches a rolling boil, remove from the heat and stir in the flour with a wooden spoon. Return the pan to the heat and continue to stir the flour into the butter mixture until it is well-combined and is smooth when stirred with the spoon, about a minute or two.
Allow to cool for about 10 minutes. Beat in eggs, one at a time, with an electric mixer until all eggs have been added and the mixture becomes smooth.
Use an ice cream scoop and fill dough about halfway in scoop. Then, drop batter onto the prepared baking sheets, spacing about 3 inches apart.
Place in the oven and bake for 15 minutes. Reduce temperature to 350º F and bake until a light golden brown, about 20-25 more minutes.
Remove sheet pans from the oven and pierce the side of puff with a skewer or tip of a sharp knife to allow the steam to escape from the puff, otherwise the inside of the puff will become soggy as it cools. After about 5 minutes, split the cream puffs in half lengthwise and allow to cool completely.
Once cooled, prepare vanilla whipped cream by whipping whipping cream until soft peaks form. Then, slowly whip in confectioner’s sugar and vanilla. Continue to whip until stiff peaks form. Spoon whipped cream into a large pastry bag or zip top bag and pipe filling onto bottom portion of the cream puff. Carefully place the top back onto the cream puffs and dust generously with confectioner’s sugar.