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
- For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the Pastry:
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, stirring constantly.
- Remove from heat and immediately stir in the flour all at once. Stir vigorously with a wooden spoon 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 the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Drop the dough by rounded teaspoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until golden brown and puffed.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 5-7 minutes, or until the puffs are completely dry.
- Let the puffs cool completely on a wire rack.
- 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.
- Assemble:
- Carefully slice the tops off the cooled puffs.
- Fill each puff with a generous amount of cream filling using a piping bag or a spoon.
- Replace the tops of the puffs.