Step 1

In a medium saucepan over medium-high heat, combine butter, salt, and 1 cup water. Bring the mixture to a boil and quickly stir in flour with a wooden spoon. Continue cooking, stirring constantly until a film forms on the bottom of the pan.

Step 2

Remove from heat and transfer mixture to a large bowl, let cool slightly.

Step 3

Add 4 eggs, one at a time, stirring to incorporate each egg completely before adding the next egg.

Step 4

Make an egg wash with the remaining egg and 1 tablespoon water, whisk together, and set aside.

Step 5

Preheat oven to 375°F.

Step 6

Transfer the dough mixture to a large disposable decorator pastry bag fitted with a large round tip.

Step 7

Line a baking sheet with parchment paper.

Step 8

Pipe circles 1-½ inch round onto parchment paper. Moisten your finger with water and gently smooth out the pointed peaks, if necessary.

Step 9

Brush the pastry with egg wash.

Step 10

Bake for 25-30 minutes or until puffs rise and are golden brown.

Step 11

Let cool completely on wire racks.

Step 12

In a large bowl, combine heavy cream, vanilla extract, and powdered sugar. Beat on medium speed for 1-2 minutes, gradually increase speed until beating on high speed for several minutes until stiff peaks form.

Step 13

Transfer the cream to a disposable decorator pastry bag fitted with a small round tip.

Step 14

Cut the top portion of cream puff off with a knife, then pipe in the pastry cream, replace the top.

Step 15

Dust the cream puffs with additional powdered sugar for garnish, if desired.

Step 16

Serve immediately. Store leftovers in the refrigerator.