Ingredients
For the pastry (choux dough):
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the cream filling:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional toppings:
- Powdered sugar for dusting
- Chocolate glaze (melted chocolate + a splash of cream)
Instructions
- Preheat & Prepare:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. - Make the choux dough:
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides.
- Remove from heat and let cool for 5 minutes.
- Beat in eggs one at a time until smooth and glossy.
- Shape & Bake:
- Drop spoonfuls of dough (or pipe them) onto the baking sheet, leaving space between each.
- Bake for 20-25 minutes until puffed and golden brown. Turn off the oven and let them sit inside with the door slightly open for 10 minutes to dry out.
- Prepare the cream filling:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the cream puffs:
- Slice each puff in half horizontally.
- Pipe or spoon the whipped cream into the bottom half, then replace the top.
- Dust with powdered sugar or drizzle with chocolate glaze.
Would you like me to add tips on keeping the puffs crispy or ideas for different fillings, like custard or chocolate cream?