Cream Puffs

Ingredients

• 6 large eggs 
• 1 cup flour all-purpose
• 2.5 cups cup heavy whipping cream 
• 1 teaspoon kosher salt 
• 1 teaspoon sugar 
• 0.5 cup butter unsalted cut into 8 pieces (1 stick)
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• wire rack
• pot
• ziploc bags
• pastry bag
• serrated knife

Directions

1. Line 2 baking sheets with parchment paper.Fit 1 large pastry bag (or a plastic freezerbag with 1/2" cut from one bottom corner)with plain 1/2" tip.
2. Bring milk, butter, 1 teaspoon sugar, salt, and1/2 cup water to a boil in a medium saucepanover medium heat, stirring occasionally.
3. Add flour all at once; reduce heat tomedium-low. Stir vigorously with a woodenspoon until a dough forms and pulls awayfrom sides of pan, 1-2 minutes. Continuebeating vigorously until a thin dry film formson bottom and sides of pot, about 1 minute.
4. Transfer to a bowl.
5. Add 1 egg and stir vigorously withwooden spoon until egg is incorporatedand dough looks dry again, about 2 minutes.Repeat with 4 more eggs, adding one ata time and stirring vigorously to incorporatebefore adding the next. Dough should besmooth, shiny, and thickened.
6. Spoon dough into prepared pastry bag;pipe out 2 1/2"-diameter rounds on preparedsheets, leaving 2" between rounds.DO AHEAD: Freeze the piped dough roundson the baking sheets, then transfer toresealable plastic bags and freeze for up to1 month.
7. Place on parchment paper-linedbaking sheets, spacing apart (do notdefrost) before continuing with recipe.
8. Arrange racks in upper and middlethirds of oven and preheat to 450°F.
9. Whiskremaining egg with 2 teaspoons water andbrush dough rounds all over with egg wash.
10. Transfer baking sheets to oven; turnoven off. After 10 minutes, heat oven to 350°Fand bake for 10 minutes. Rotate pans frontto back and top to bottom; continue bakinguntil deep golden brown all over, about 10minutes longer (puffs will deflate if removed from oven before fully baked).
11. Transfer puffs to a wire rack and let cool completely.
12. Using a serrated knife, gently slice thetop quarter off each puff; transfer tops to aplate. With your finger, gently push down thesoft film of cooked dough inside each puff.
13. Prepare a second pastry bag (or freezerbag) with 1/2" open-star tip. Beat heavy creamand remaining 2 tablespoons sugar in a large bowluntil soft peaks form. Spoon whipped creaminto prepared pastry bag. Fill each puffwith cream, finishing with a generous ringof cream on top. Dust tops of cream puffswith powdered sugar; place atop puffs.