Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- For the filling: 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting or melted chocolate for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
- Add flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat. Let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until smooth and glossy.
- Drop rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20–25 minutes or until puffed and golden brown. Do not open the oven during baking.
- Remove and cool completely on a wire rack.
- For the filling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice each puff in half horizontally. Fill generously with whipped cream.
- Dust with powdered sugar or drizzle with melted chocolate if desired.
- Serve immediately and enjoy!
If you’d like, I can help you write a short intro or tips for making perfect cream puffs too — just let me know!