• Mix the sugar and flour with the butter that has been kept at room temperature.
• Roll the dough to 3mm thickness and freeze it in a freezer bag or between two parchment papers. When ready to bake, keep the choux in the freezer.

For the choux pastry:

• Place rack in center of the oven and preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet by lining it with parchment paper or lightly buttering or spraying it with a nonstick vegetable spray.
• Sift or whisk the flour, sugar, and salt together in a bowl.
• Over medium-high heat, bring the butter and water to a boil. Reduce the amount of evaporation by melting the butter before boiling the water. 
• Add all the flour mixture at once to the pan and stir until well combined.
• Remove from heat. Stir the dough constantly until it forms a thick smooth ball and comes away from the sides of the pan (about 1-2 minutes).
• To release the steam from the dough, use a hand mixer or electric mixer on low speed (about a minute). Add the lightly beaten eggs to the dough once it is lukewarm (the dough will separate and then come together) and beat until smooth (the dough will fall from a spoon in a thick ribbon).
• Put the pastry in a piping bag and pipe balls that are 3 to 3.5 cm in diameter.Place the craquelin on the pastry after you take it out of the freezer and cut it into circles. The cookie cutter I used was 3cm in diameter
• When the bread has baked for 15 minutes, reduce the oven's temperature to 350 degrees F (180 degrees C). Once the shells are nice amber color, bake them for another 30 to 35 minutes.

Whipped Cream:

• Stir the whipping cream, vanilla extract, sugar, and vanilla extract together in a large mixing bowl. For at least 15 minutes, chill the bowl and whisk in the refrigerator. After the cream has been chilled, whip it until stiff peaks form.

To Assemble:

• Using whipped cream, fill (or pipe) the pastry shells. On top of the whipped cream, place the top half of the pastry shell. You can store leftover Cream Puffs in the refrigerator.