Baking Instructions

• Preheat the oven to 425°F (218ºC). Line two sheet pans with parchment paper.
• In a large saucepan, add water, sugar, salt, and butter. Bring to a boil and stir until melted.
• Add the flour and stir until incorporated. Cook while stirring until clumps form.
• Transfer to a stand mixer and cool the dough by mixing on low speed.
• Add eggs one at a time, mixing until fully incorporated.
• Pipe dough onto the sheet pan, creating 2-inch circular balls.
• Brush the tops with the egg wash.
• Bake in a gradual process at various temperatures for a total of about 60 to 70 minutes.
• Transfer shells to a cooling rack and cool completely.
• Make the whipped cream by whisking heavy cream, powdered sugar, and vanilla extract.
• Cut the shells in half and pipe the whipped cream into the bottoms.
• Sprinkle powdered sugar on top and serve immediately or refrigerate.