Ingredients
For the choux pastry (puffs):
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the cream filling:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional topping:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Preheat Oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the choux pastry:
In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (about 1–2 minutes). - Cool slightly, then add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Pipe or spoon the dough onto the prepared baking sheet into mounds about 2 inches apart.
- Bake for 25–30 minutes or until puffed and golden brown. Do not open the oven while baking.
Once done, let cool completely on a wire rack. - Make the cream filling:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. - Assemble the puffs:
Slice each puff in half horizontally. Spoon or pipe the whipped cream into the bottom half and replace the top. - Optional: Dust with powdered sugar or drizzle with melted chocolate before serving.
Would you like a chocolate custard or vanilla pastry cream version instead of whipped cream?