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1
To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat.
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When it boils, immediately take the pan off the heat.
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3
Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
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Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
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5
Scrape the mixture into a mixer fitted with a paddle attachment.
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Mix at medium speed.
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With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl.
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Mix until the dough is smooth and glossy and the eggs are completely incorporated.
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The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
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If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
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11
Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls.
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Whisk the remaining egg with 1 1/2 teaspoons water.
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Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash).
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Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more.
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Try not to open the oven door too often during the baking.
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Let cool on the baking sheet.
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To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff.
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Whip the cream with the sugar and vanilla until stiff.
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Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
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Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself.
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You can fill them with anything.
