Instructions

For the pâte à choux:

1. Preheat the oven to 375 degrees.
2. In a medium saucepan, bring the water, butter, sugar and salt to a rolling boil. Reduce the heat to low, and add all of the flour, stirring vigorously. Continue to stir for about a minute, until the dough forms a ball and the bottom of the saucepan has a starchy film.
3. Transfer the mixture to a stand mixer, and beat on low to cool until no longer steaming. Beat in the eggs one at a time on high until fully incorporated.
4. Portion the dough out onto a parchment-lined cookie sheet using a 1-inch or 2-inch cookie scoop, depending on the desired size of your final cream puffs.
5. Place the baking sheet(s) in the oven and immediately turn the heat up to 400 degrees. Bake at 400 degrees for 10 minutes. Turn the heat down to 350 degrees and bake for another 25-30 minutes until the cream puffs are a light golden brown overall, including in any cracks. Cool for 30 minutes.

For the Chantilly cream:

1. Whip the cream with a hand mixer, stand mixer or by hand until about the consistency of yogurt.
2. Add the confectioners' sugar and vanilla, and continue to whip until the cream is smooth and fluffy.

For the cream puffs:

1. Using a serrated knife, slice the top third off of each cream puff.
2. Fill each base with Chantilly cream using a spoon, and then place the cream puff top over it.
3. Dust each cream puff with confectioners' sugar if desired.