1. Prepare the Pastry (Pâte à Choux): The Foundation of the Cream Puffs

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Combine Water and Butter: In a medium saucepan, combine the 1 cup of water and ½ cup of unsalted butter.
3. Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Make sure the butter is completely melted.
4. Add Flour: Remove the saucepan from the heat. Add the 1 cup of all-purpose flour all at once.
5. Stir Vigorously: Stir vigorously with a wooden spoon or heat-resistant spatula until the mixture forms a smooth ball that pulls away from the sides of the pan. This should take about 1 minute. The mixture will look like a thick paste. This step is crucial for developing the structure of the choux pastry.
6. Cool Slightly: Return the saucepan to low heat for about 30-60 seconds, stirring constantly, to dry out the dough slightly. Remove from heat and let the mixture cool for about 5 minutes. This is important to prevent the eggs from cooking when they’re added.

2. Incorporate the Eggs: Creating a Smooth and Glossy Dough

1. Add Eggs One at a Time: Add the eggs (4 large) one at a time, beating well after each addition. You can use a wooden spoon, a sturdy spatula, or an electric mixer for this step. The dough may appear to separate at first, but it will come back together as you continue to mix.
   • Tip: Make sure each egg is fully incorporated before adding the next.
2. Achieve Desired Consistency: Continue beating until the dough is smooth, glossy, and thick enough to hold its shape. It should be pipeable but not runny.
   • Troubleshooting: The dough may look curdled after adding the eggs, but it will smooth out.

3. Shape and Bake the Pastry Shells: Creating Light and Airy Puffs

1. Prepare Baking Sheet: Line a baking sheet with parchment paper (optional, but recommended for easier cleanup).
2. Drop Dough: Drop the dough by tablespoonfuls onto the ungreased baking sheet, forming about 12 mounds. Make sure to space them apart, as they will expand significantly during baking.
   • Tip: You can also use a piping bag fitted with a large round tip to pipe the dough onto the baking sheet for more uniform puffs.
3. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes.
   • Check for Doneness: The puffs are done when they are golden brown, puffed up, and feel light and hollow.
4. Cool: Remove the puffs from the oven and transfer them to a wire rack to cool completely.
   • Tip: Prick each puff with a knife or a skewer to release steam and prevent them from becoming soggy as they cool. This helps them maintain their crispness.

4. Prepare the Whipped Cream Filling: A Light and Sweet Cloud

1. Chill Bowl and Beaters (Optional): For best results, chill your mixing bowl and beaters in the freezer for 15-20 minutes before whipping the cream.
2. Whip Cream: In a mixing bowl, pour in the cold heavy cream (1 cup). Using an electric mixer, whip the cream on medium-high speed until it begins to thicken.
3. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar (3 tablespoons) and vanilla extract (1 teaspoon) to the whipping cream.
4. Whip to Stiff Peaks: Continue whipping until the cream forms stiff peaks. This means the cream will hold its shape when you lift the beaters. Be careful not to overwhip, or the cream will become grainy.

5. Assemble the Cream Puffs: Filling with Creamy Goodness

1. Slice Puffs: Once the pastry shells are completely cool, use a serrated knife to gently cut the tops off each puff, creating a lid.
2. Fill with Whipped Cream: Spoon or pipe the whipped cream filling into the bottom halves of the pastry shells. Be generous with the filling!
3. Replace Tops: Replace the tops of the pastry shells onto the filled bottoms.

6. Dust and Serve: The Finishing Touch

1. Dust with Powdered Sugar: Just before serving, dust the assembled cream puffs with a generous amount of powdered sugar.
2. Serve Immediately: Serve immediately, or keep them refrigerated until ready to serve. They are best enjoyed fresh.