Cream Puffs

Preheat heat oven to 400 degrees F. Place oven rack in the middle position. Line a baking sheet with cooking parchment paper.

In a large bowl sift together flour, sugar and salt. Set aside.

Place butter and water in a saucepan over medium heat and bring to a boil. Remove from heat and, quickly add the flour, sugar and salt, stirring with a wooden spoon. Return to heat and stir constantly until the dough pulls aways from the sides of the saucepan and a smooth ball forms (about 2 to 3 minutes). Beat the dough at low speed with a hand mixer for 2 to 3 minutes, to release the steam from the dough. When the dough is lukewarm, gradually add the slightly beaten eggs and continue to mix until you have a smooth thick paste.

Spoon or pipe 12 mounds of dough onto the prepared baking sheet, spacing mounds 2 to 3-inches apart. Beat the egg and salt together for the glaze. Using a pastry brush, gently brush the glaze on the tops of the dough mounds.

Bake for 15 minutes and reduce oven temperature to 350 degrees F. Bake for an additional 30 to 40 minutes or until the shells are amber color and the insides are dry, when split. Turn the oven off and leave the door ajar. Let the shells dry out for another 10 to 15 minutes. Remove from oven and cool on a wire rack.

For Whipped Cream

Meanwhile, place whipping cream, vanilla and sugar in a large glass or stainless steel bowl, and stir to combine. Cover and chill the bowl in the refrigerator for at least 30 minutes. Once chilled, using and electric mixer, whip the cream until peaks form.

Assembly: