Ingredients
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ tsp salt
- 4 large eggs
- 2 cups heavy cream (for filling)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Optional: melted chocolate or powdered sugar for topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil.
- Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
- Let cool slightly, then beat in eggs one at a time until the dough is smooth and glossy.
- Drop spoonfuls (or pipe with a pastry bag) of dough onto the prepared baking sheet.
- Bake for 20–25 minutes, or until puffed and golden brown. Do not open the oven door while baking.
- Remove from oven and let cool completely.
- For the filling: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice puffs in half and fill with whipped cream (or pipe cream inside).
- Dust with powdered sugar or drizzle with chocolate before serving.
Would you like me to also give you a custard cream filling version (classic French style) instead of just whipped cream?