Adapted from Joy of Baking
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 cup water
1/4 cup unsalted butter, cubed
2 eggs, lightly beaten
1 egg, beaten (for brushing)
2 cups whipping cream
1/4 teaspoon vanilla
1/2 cup icing sugar
dusting of icing sugar
1. In a small bowl mix together flour, salt, and sugar. Set aside. In a pot over medium heat, place water and butter and bring mixture to a boil, making sure the butter is completely melted before it boils.
2. As soon as the water/butter boils, remove from heat and stir in flour mixture all at once until a thick ball of paste forms. Place back on the heat and continue to stir and cook for 1-2 minutes.
3. Transfer dough into the bowl of an electric mixer or a food processor. Blend mixture on low speed for 1-2 minutes to release steam and cool to lukewarm. Once mixture has cooled blend in the 2 eggs until smooth.
4. Transfer mixture to a piping bag or a large ziploc bag with the corner cut off. On a parchment lined baking sheet, pipe 12 mounds. Brush with the remaining beaten egg.
5. Bake cream puffs for 15 minutes at 400°F then reduce heat to 350°F and continue baking 30-35 minutes until golden all over and dry and airy in the center. Poke holes in the bottom of each puff (I used my flower nail) and let them cool completely in the oven with the oven door ajar.
6. For the filling, in a large bowl or food processor, mix together the whipping cream, vanilla, and icing sugar. Whip on high speed until stiff peaks form. Spoon into a piping bag fitted with a small piping tip.
7. Fill the cooled puffs with cream, you will feel the puff become heavier and excess cream will spring back, indicating the puff is full. Standing the puff in a small bowl or egg cup makes them easier to fill.
8. Place cream puffs into an airtight container and chill until ready to serve to allow the filling to firm up, minimum 2 hours. To serve cream puffs, top with a dusting of icing sugar. Enjoy!
Makes 1 dozen.