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, stir constantly 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 until it cools 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 fully incorporated. Check the dough's consistency and adjust if necessary.
• Piping the Dough. Use a large plain tip on a piping bag and pipe 2-inch circular balls on the sheet pan, at least 2 inches apart.
• Brush on Egg Wash. Whisk together one egg and 1 tablespoon of water in a small bowl and brush the tops of each dough ball.
• Gradual Baking Process. Bake for 10 minutes at each of the specified temperatures, totaling about 60 to 70 minutes of baking time. Do not open the oven door.
• Make the Whipped Cream. In a stand mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Piping the Cream. Add whipped cream to a pastry bag, cut the shells in half, and pipe the cream into the pastry bases.
• Top with Sugar. Sprinkle powdered sugar on top of each cream puff and serve immediately or refrigerate if not serving right away.