Profiteroles with Vanilla Cream Filling
For the dough: Bring the water and butter to a boil.
Add flour all at once. Stir continuously until a lump is formed and the bottom of the pot has a white skin. Transfer the dough into a bowl and let cool. Add the eggs one at a time until smooth.
Transfer the choux into a piping bag with a large star tip. Pipe medium rosettes on a greased baking sheet with enough room for the choux to rise. Bake in a preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Remove from the oven and prick with a knife so that the hot air can escape. Let cool on a rack and cut each profiterole in half, setting the lid aside.
Beat the cream with the stabilizer, vanilla, and vanilla sugar until stiff. Transfer the cream into a piping bag with a star tip and pipe the cream onto the bottom half of the profiteroles. Replace the lid and serve dusted with powdered sugar.