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.
• 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. If the dough is too thick, add the fourth egg and mix for 45 seconds.
• Piping the Dough - Add a large plain tip to a piping bag. Add the dough to the pastry bag and pipe onto the sheet pan, creating a 2-inch circular ball, at least 2 inches apart.
• 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 - Bake for about 60 to 70 minutes without opening the oven door, checking for doneness.
• Make the Whipped Cream - In a stand mixer, whip heavy cream, powdered sugar, and vanilla extract until smooth, stiff peaks form.
• Piping the Cream - Cut the shells in half and pipe the whipped cream into the pastry bottoms, placing the tops gently on.
• Top with Sugar - Sprinkle powdered sugar on top of each cream puff. Serve or refrigerate if not eating within one hour.