CREAM PUFF DOUGH
1/2 cup butter
1 cup water
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs
2 tablespoons powdered sugar (for dusting)
FOR WHIPPED CREAM FILLING
1 1/3 cups heavy cream (well chilled)
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Preheat the oven to 375 degrees.
In a 3- to 4-quart pan, combine butter, water, and sugar. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
Scoop the dough into a pastry bag or gallon size Ziploc bag. Cut off 1/2 inch of the corner and attach a large piping tip if you have one. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.
Transfer the puffs to a cooling rack and cool completely before filling with cream. Dust with powdered sugar just before serving.
FOR THE CREAM FILLING
Add the heavy cream, powdered sugar, and vanilla extract to A 1 pint whipped cream dispenser. charge with 1 N20 cream charger. Using a the isi fill it tool puncture the cream puff and fill it with cream