Choux Pastry:
1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten
Glaze:
1 large egg
Whipped Cream:
1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons granulated white sugar, or to taste
Garnish:
Powdered (Confectioners or icing) sugar