Light and airy pastries filled with a creamy filling.
Ingredients:
- For the Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the Pastry:
- In a medium saucepan, bring water, butter, and salt to a rolling boil over medium heat.
- Remove from heat and immediately stir in flour all at once with a wooden spoon. Stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
- Transfer the dough to a large bowl and let it cool slightly for about 5 minutes.
- Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Pipe the Puffs:
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Transfer the dough to a pastry bag fitted with a large plain tip.
- Pipe 1-inch mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each puff.
- Bake the Puffs:
- Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for an additional 10-15 minutes, or until golden brown and puffed.
- Remove from oven and immediately pierce each puff with a sharp knife to allow steam to escape.
- Return the puffs to the oven for 5 minutes to dry them out completely.
- Let the puffs cool completely on a wire rack before filling.
- Make the Filling:
- In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Fill the Puffs:
- Carefully slice off the tops of the cooled puffs.
- Fill each puff with a generous amount of cream filling using a pastry bag or a spoon.
- Replace the tops of the puffs.
- Serve:
- Serve the cream puffs immediately or store them in the refrigerator for up to 24 hours.