Elegant Cream Puffs

Preheat oven to 450°F. Line two baking sheets with parchment paper or silicone liners.

In a medium saucepan, bring the water, butter, sugar, and salt to a simmer over medium heat.

Once a simmer is reached, remove from heat, and stir in flour all at once until the mixture forms a ball. Let stand for five minutes.

By hand, or using a hand mixer, add the eggs one at a time, mixing well between each addition. Mix until the dough is smooth and shiny.

Using a pastry bag and a large tip or a ziploc bag with a hole cut in the corner, pipe small rounds of dough onto the baking sheets, spacing about one inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth.

Bake at 450°F for 10 minutes, then lower the temperature to 350°F and bake for 15 minutes. The puffs are done when they are lightly browned and the insides are hollow. Let cool completely.

In a bowl, combine heavy whipping cream, confectioner's sugar, and vanilla extract. Whip using a stand mixer, hand mixer, or wire whisk until the cream reaches your desired firmness.

Split each cooled cream puff in half using a serrated knife, and place a scoop of whipped cream onto the bottom half of the puff. Top with the other half and dust with additional confectioner's sugar.

Serve and enjoy!