Cream Puffs (Print Version)

# Ingredients:

01 - 1 cup water.
02 - 1/2 cup butter.
03 - 1/4 teaspoon salt.
04 - 1 cup all-purpose flour.
05 - 4 large eggs, room temperature.
06 - 2 tablespoons 2% milk.
07 - 1 large egg yolk, lightly beaten.
08 - 2 cups heavy whipping cream.
09 - 1/4 cup confectioners' sugar.
10 - 1/2 teaspoon vanilla extract.
11 - Additional confectioners' sugar for dusting.

# Instructions:

01 - Preheat oven to 400°F.
02 - Bring water, butter, and salt to boil.
03 - Add flour all at once, stir until smooth ball forms.
04 - Remove from heat, let stand 5 minutes.
05 - Beat in eggs one at a time until smooth and shiny.
06 - Drop 1/4 cup portions onto greased baking sheets.
07 - Brush with milk-egg yolk mixture.
08 - Bake 30-35 minutes until golden.
09 - Cut slit in each puff immediately.
10 - Cool completely.
11 - Beat cream until it thickens.
12 - Add sugar and vanilla.
13 - Beat until almost stiff.
14 - Split puffs and remove soft inside.
15 - Fill with cream just before serving.
16 - Dust with powdered sugar.

# Notes:

01 - Classic French choux pastry dessert.
02 - Must be filled just before serving for best results.
03 - Shells can be made ahead and frozen unfilled.

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