8tablespoonsunsalted buttercut into 8 individual pieces
powdered sugar to dust
Preheat the oven to 400°F.
Add butter pieces, water, milk, salt, and sugar to a saucepan. Heat on medium until the mixture starts to bubble.
Add flour and stir until the dough mixture is completely combined and starting to ball up. Press the dough against the sides of the pan for a few minutes to cook the flour.
Transfer dough to a mixing bowl and allow to cool for a few minutes.
Beat the eggs in a separate dish, then beat the dough on low and slowly start to incorporate the eggs into the dough while beating. As you’re doing this, the dough will start to come together. Reserve a few tablespoons of the egg for an egg wash (add about 2 teaspoons of water).
Transfer this dough to a Ziploc bag (or a piping bag if you prefer - you’ll need a Wilton 1A tip). Or, it will help keep the pastry moist during cooking
Pipe your dough into 2-inch mounds, about 2-3 inches apart.
Wet your finger and dab the top of any mounds that have a prominent crest.
Using a pastry brush, lightly dab a little egg wash on top of each mound.
Place the baking tray into a heated oven and bake for 20 minutes. Do not open the oven during this time. After 20 minutes, turn down the oven to 350°F and bake for a further 10 minutes.
Remove from the oven and transfer to a cooling rack to cool completely.
While the puffs are cooling, add the cream, sugar, and vanilla to a medium mixing bowl and beat until stiff peaks form. Transfer this cream to a Ziploc (again cutting the corner) or your piping bag.
Slice each puff, you’ll notice it is hollow inside. Pipe the cream into each puff, then gently replace the top you sliced off.