Step 1

1 Preheat the oven to 425 degrees with the racks in the center and upper third of the oven

Step 2

2 Make the pastry: In a medium saucepan over medium heat, combine the water, butter, sugar and salt and bring to a boil

Step 3

3 Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture comes together into a ball and a film starts to form on the bottom and sides of the pan as the dough cooks and ultimately forms a smooth, glossy ball, about 4 minutes

Step 4

4 Remove the saucepan from the heat and let the batter rest until just warm to the touch, 8 to 10 minutes

Step 5

5 Using a hand-held mixer, beat in the eggs, one at a time, making sure each egg is well incorporated before adding the next one, at least 30 seconds

Step 6

6 With each egg addition, stop the mixer and scrape down the bowl

Step 7

7 Add the last egg and beat until the batter is glossy and smooth, about 1 minute

Step 8

8 Line two rimmed baking sheets with parchment paper

Step 9

9 Fit a large pastry bag with a 1/2-inch-wide round tip, or cut the corner off a freezer zip-top bag to form a 1/2-inch opening

Step 10

10 Place the bag in a 16-ounce glass and fold the top of the bag over the rim of the glass

Step 11

11 Spoon the batter into the piping bag, then gather the top of the bag away, up and out of the glass, twisting to close

Step 12

12 Pipe 1 1/2- to 2-inch circles onto the parchment paper, leaving about 2 inches of space between each dollop of batter

Step 13

13 Fill a small bowl with cold water and dip one finger in the water, then smooth out the tops of the dollops

Step 14

14 Bake for 12 minutes, until the dollops are puffed

Step 15

15 Reduce oven heat to 375 degrees and continue to bake for 15 to 18 minutes, until puffed and golden brown

Step 16

16 Rotate the pans and switch them once during the second half of baking

Step 17

17 Let the puffs cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely

Step 18

18 Make the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar and vanilla

Step 19

19 Beat on medium speed until soft peaks form, about 5 minutes

Step 20

20 Slice the puffs in half across the equator

Step 21

21 Sandwich some whipped cream in each puff, then lightly dust with the powdered sugar

Step 22

22 Serve right away