- 2 large eggs plus 1 large egg white
- 5 tablespoons unsalted butter, cut into small pieces
- 1/2 cup whole milk
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons unbleached all-purpose flour, sifted
- 3 to 4 cups Real Whipped Cream (You'll need to make 3-4 batches) 
- Confectioners' sugar or melted chocolate for garnish (optional)
- Position rack in center of oven and preheat the oven to 425Â°F. Line a 12 by 18-inch baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the eggs and egg white until well combined and frothy. Set aside.
- Place the butter, milk, sugar, and salt in a saucepan and set over medium heat until the butter melts and the sugar has dissolved, about 3 minutes.
- Once the milk mixture comes to a boil, remove the pan from the heat and, working quickly, add all of the flour to the saucepan at once. Use a wooden spoon to vigorously stir the flour into the milk and return the pan to the stove.
- Continue to cook the dough for 2 1/2 to 3 minutes, stirring constantly, until it becomes shiny and forms a ball that comes away from the sides of the pan.
- Place the dough in a food processor and pulse for 15 to 20 seconds to allow the dough to cool slightly.
- While the machine is still running, slowly drizzle the whisked eggs into the dough by pouring the eggs through the feed tube of the food processor. Be careful here.
- When all of the egg mixture has been added to the dough, turn the processor off and, using a rubber spatula, scrape the dough from the sides of the processor. Replace the lid and and pulse to incorporate.
- Turn the processor off and carefully remove the blade. Use a spoon to transfer the dough into a pastry bag fitted with a 1/2-inch plain tip.
- Pipe the dough into 1 1/4- to 1 1/2-inch mounds on the prepared baking sheet, about 1 to 1 1/4 inches apart. You should be able to fit 24 mounds on the sheet.
- Using the back of a teaspoon dipped in cool water, smooth and reshape the surface of the mounds to form smooth balls.
- Using oven mitts or pot holders, place the baking sheet in the oven and bake for 15 minutes. Do not open oven door.
- Without opening the door, reduce the oven temperature to 375Â°F and continue to bake the cream puffs until golden brown, about 8 to 10 more minutes.
- Using oven mitts or pot holders, remove the baking sheet from the oven and make a small slit in the side of each puff.
- Using oven mitts or pot holders, return the baking sheet to the oven and turn the oven off. Crack open the oven door slightly, using a wooden spoon to hold the door open if necessary. Allow the puffs to "dry" in the oven for 45 minutes, undisturbed.
- Once cool, the puffs should either be used right away or placed in an airtight, nonporous container to be frozen for up to one month. If frozen, they can be thawed in the refrigerator and re-crisped in a preheated 300?F oven for 8 to 10 minutes when you are ready to use them.
- Fill the puffs by slicing them in half horizontally just below the center. Using a small spoon, gently spoon about 2 to 3 tablespoons of Real Whipped Cream into the bottom of the puff. Replace the top of the puff and repeat with the remaining puffs.
- Sprinkle the tops with sifted confectioners' sugar or drizzle with melted chocolate, as desired, and serve immediately.