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1
In a large saucepan, bring the water, butter and salt to a boil, over medium heat.
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2
Once boiling, add flour all at once and stir until a smooth ball forms.
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3
Make sure you get all the flour clumps out.
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4
Remove from heat; let it stand for 5 minutes.
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5
Once this has cooled for 5 minutes, add eggs, one at a time, beating well with mixer after each addition.
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6
Continue beating minxture until smooth and shiny.
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7
Get an ice cream scooper and grease it lightly with cooking spray.
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8
Drop about 1/4 cupfuls 3 inches apart onto a greased baking sheet.
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9
Combine milk and egg yolk, and brush very nicely over the puff.
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10
Don't worry if the egg mixture fell over a little.
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11
Bake at 400 degrees F for 30-35 minutes or until golden brown.
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12
Cool on cooling rack and slit each puff so the steam can escape.
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13
Let them cool compltely.
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14
In a chilled large mixing bowl, beat heavy whipping cream with a mixer on high until it begins to thicken.
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15
Add sugar and vanilla.
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16
Mix on high until cream is almost stiff.
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17
Split cream puff; discard any soft dough from inside.
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18
Fill the cream in cooled puffs just before serving.
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19
Dust the top with confectioner's sugar.
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20
Refrigerate leftovers.
