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 each egg is fully incorporated, about 30 to 45 seconds per egg. Once 3 eggs are added, check to see 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 (Ateco 806). Option to lightly grease the inside of the pastry bag with cooking spray. Add the dough to the pastry bag. 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 and sides of each dough ball with the egg wash.
• Gradual Baking Process - Place the sheet trays in the upper-middle and lower-middle positions. Bake for 10 minutes at each temperature setting: 425°F (218ºC), 375°F (191ºC), 325°F (163ºC), 275°F (135ºC), 225°F (107ºC), 200°F (93ºC).
• Make the Whipped Cream - In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and 1 teaspoon vanilla extract to the bowl. Whip until smooth, stiff peaks form, about 2 minutes.
• Piping the Cream - Working in batches, add the whipped cream to a pastry bag fitted with a large star tip (Ateco 824). Use a serrated knife to cut the shells in half to create a top and bottom.
• Top with Sugar - Sprinkle powdered sugar on top of each cream puff. Serve immediately, or refrigerate, uncovered, if not eating within one hour.