Cream Puffs

Preheat the oven to 400°F. In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add the flour all at once and stir until a smooth ball forms. Remove the saucepan from the heat and let stand for five minutes. Editor's Tip: Don't rush to the next step before the mixture cools. You'll risk scrambling the eggs if the flour mixture is too hot.

Add the eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Editor's Tip: Stop mixing as soon as the eggs are fully incorporated, as the cream puffs may turn out tough if this choux pastry is overmixed. The perfect choux is shiny, smooth and holds its shape on its own. When scooped, it should fall heavily off the spoon in one lump without a tapping of the spoon.

Drop the choux pastry by 1/4 cupfuls, 3 inches apart, onto greased baking sheets. In a small bowl, whisk together the milk and egg yolk. Gently brush the mixture over the choux pastry, then transfer the pan to the oven. Bake the puffs until golden brown, 30 to 35 minutes. Editor's Tip: Just as with homemade puff pastry, air pockets are really important to choux pastry. Losing them can cause the homemade cream puffs to be flat and gummy. To maintain those pockets, bake the cream puffs in the lower third of the oven and leave 3 inches of space around each pastry so they have room to expand.

Remove the puffs from the oven and transfer them to wire racks. Immediately cut a slit in each puff to allow steam to escape. Let the puffs cool. Editor's Tip: Cutting a slit in the puffs as soon as they come out of the oven is key to preventing soggy, flat cream puffs. Don't forget!

In a large bowl, beat the heavy whipping cream until it begins to thicken. Add the sugar and vanilla and continue to beat until almost stiff. Editor's Tip: For an elegant look, transfer the whipped cream to a piping bag fitted with a star tip.

Split the cream puffs and discard the soft dough from the inside to make a hollow space. Fill the cream puffs just before serving by piping the whipped cream onto the bottom halves of the cream puffs and then replacing the top halves to sandwich the cream in the middle. Dust with confectioners' sugar.