Ingredients:

  • 1 cup water (240ml)
  • 0.5 cup unsalted butter (113g), cubed
  • 1 tsp granulated sugar (4g)
  • 0.25 tsp fine sea salt (1.5g)
  • 1 cup all-purpose flour (125g), sifted
  • 4 large eggs (approx. 200g), room temperature
  • 2 cups heavy whipping cream (480ml), cold
  • 0.5 cup powdered sugar (60g)
  • 1 tsp vanilla bean paste or extract (5ml)

Instructions:

  1. Combine water, cubed butter, sugar, and salt in a heavy-bottomed saucepan over medium-high heat. Bring to a rolling boil, ensuring butter is fully melted.
  2. Add the sifted flour all at once and stir vigorously with a wooden spoon. Continue cooking and stirring for 2 minutes until a thin film forms on the bottom of the pan, indicating moisture evaporation.
  3. Transfer the hot dough to a stand mixer with a paddle attachment. Beat on medium for 1 minute to release steam and cool the dough slightly.
  4. Add eggs one at a time, beating thoroughly after each addition. Stop when the dough is glossy and achieves a 'V-drop' consistency where it hangs off the paddle in a steady triangle.
  5. Preheat oven to 425°F (218°C). Pipe dough into 2-inch mounds on parchment-lined baking sheets using a pastry bag with a round tip.
  6. Bake for 10 minutes at 425°F, then reduce heat to 375°F (190°C) and bake for another 20 minutes until deep golden brown and firm.
  7. Remove from oven and immediately poke a small hole in the side of each shell to release steam. Return to the turned-off oven for 5 minutes to crisp the interior.
  8. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Once shells are completely cool, slice off the tops or use a piping tip to fill the hollow centers.