Preheat oven to 450°F.
1 cup water
4 tablespoons butter, cut into small pieces
½ teaspoon salt
½ teaspoon sugar
1/8 teaspoon vanilla extract
1 cup of flour
In medium saucepan, combine water, butter, salt and sugar.
Bring to a full boil. Remove from heat, add vanilla and flour all at once and stir vigorously with a wooden spoon to form a ball. Place dough in a bowl of a stand mixer and set aside.
In a small bowl lightly beat 3 eggs. Separate 4th egg and place the white in a small dish and beat lightly; reserve yolk for filling. With the mixer on low, gradually add egg mixture with flour mixture. Once all in, increase speed to medium, until combined and you have smooth dough. Stop mixer, test dough—make sure it is supple enough to hold its shape but not pasty. If it is too stiff, add the egg white.
On a baking sheet covered with parchment paper, place teaspoon-sized balls a few inches apart. Using a spritzer, lightly spray with water. Place the sheet 1 up from bottom rack in oven, lower the temperature to 425° and bake for 15 minutes.
DO NOT PEEK!
After 15 minutes, open the oven and pierce each cream puff with a toothpick to let steam escape; this helps dry out the inside.… Read the rest