My GoTo Recipe for Choux Pastry Light Airy Perfection

Instructions:

1. Combine water, butter, and salt in a saucepan. Bring to a rolling boil over medium heat, stirring until butter is melted.
2. Remove from heat and immediately add sifted flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. This will form a panada.
3. Transfer the panada to a mixing bowl and let cool for at least 10 minutes until you can touch the side of the bowl with bare skin
4. Add eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and glossy. Test for correct consistency – it should slowly fall from the spoon in a 'V' shape.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
6. Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe or drop evenly spaced mounds of dough onto the prepared baking sheet.
7. Whisk together egg and milk for the egg wash. Lightly brush the tops of the choux pastries with the egg wash.
8. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and puffed up. Important: Do NOT open the oven door during baking or they might collapse!
9. Turn off the oven and crack the door open slightly with a wooden spoon to allow steam to escape (about 10 minutes). This helps them dry out and prevents them from collapsing. Remove from the oven and let cool completely on a wire rack before filling.
10. While the choux cool, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Once cooled, use a knife to poke a small hole in the bottom of each choux pastry. Fill with the whipped cream (or your filling of choice) using a piping bag or a spoon.