Cream Puff

An oversized, airy choux shell piled high with lightly sweetened whipped cream and dusted with powdered sugar. This half-batch version yields 4 generous puffs with the same crackling, hollow choux pastry and barely-sweet, cold whipped cream filling as the classic.

Ingredients

• water – ½ cup
• unsalted butter, cut into cubes – ¼ cup (½ stick)
• granulated sugar – ½ teaspoon
• kosher salt – ¼ teaspoon
• all-purpose flour – ½ cup
• large eggs – 2 large
• large egg, beaten (for egg wash) – 1 large

• heavy cream, very cold – 1 cup
• powdered sugar, plus more for dusting – 1½ tablespoons
• pure vanilla extract – ½ teaspoon

Instructions

1. Preheat your oven to 425°F / 220°C (convection: 400°F / 200°C). Line one large baking sheet with parchment paper.
2. Combine the water, butter, sugar, and salt in a small saucepan over medium-high heat. Bring to a full, rolling boil, making sure the butter is completely melted. Reduce the heat to medium and add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls cleanly from the sides of the pan and forms a smooth ball, about 2 minutes. A thin film will form on the bottom of the pan — that's a sign the dough has dried out enough.
3. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute to let some steam escape and cool the dough slightly — you want it warm but not hot enough to cook the eggs. Add the 2 eggs one at a time, beating well after each addition. The dough will look slippery and separated at first; keep mixing and it will come together into a smooth, glossy paste that falls in a thick ribbon from the paddle.
4. Spoon or pipe mounds of dough onto the prepared baking sheet, each about 3 inches (7.5 cm) in diameter and ½ inch (1.25 cm) tall — you're aiming for 4 large puffs. Brush the tops lightly with the beaten egg wash and gently smooth any peaks with a wet fingertip so the tops don't burn.
5. Bake for 20 minutes without opening the oven door, then reduce the temperature to 375°F / 190°C (convection: 350°F / 175°C) and bake another 15–18 minutes until the shells are deep golden brown and feel hollow when tapped on the bottom. Pale shells will deflate. Transfer to a wire rack and use the tip of a paring knife to immediately pierce a small hole in the side of each puff to let steam escape. Let cool completely before filling.
6. Once the shells are fully cool, make the filling: in the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla on medium speed until it begins to thicken, then increase to medium-high and whip to soft, billowy peaks. The cream should hold its shape when spooned but not look grainy — stop before it gets stiff.
7. Slice each puff horizontally across the equator with a serrated knife. Pile a very generous mound of whipped cream onto the bottom half — don't be shy — and press the top half down gently. Dust heavily with powdered sugar and serve immediately, or refrigerate for up to 1 hour before serving.