Ingredients
For the Choux Pastry:
- 1 cup water
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
For the Filling:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Topping:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Dough: In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
- Add Eggs: Let the dough cool slightly (2–3 minutes). Add eggs one at a time, beating well after each addition until smooth and glossy.
- Shape Puffs: Drop spoonfuls (or pipe with a piping bag) of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake: Bake for 20–25 minutes until golden brown and puffed. Do not open the oven during baking. Remove and cool completely.
- Make Cream Filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill Puffs: Slice cooled puffs horizontally and fill with whipped cream (use a spoon or piping bag).
- Finish: Dust with powdered sugar or drizzle melted chocolate. Serve immediately or refrigerate until ready.
Would you like me to also include a custard-style filling (classic pastry cream) version for the cream puffs?