1. Prepare the dough
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Add the water, butter, sugar, and salt to a saucepan. Bring to a boil over medium heat.
2. Add the flour
Once the butter has melted and the mixture is boiling, remove the pan from the heat.
Add all the flour at once and stir vigorously until a smooth dough forms.
Return the saucepan to low heat and stir for about 1–2 minutes, until the dough pulls away from the sides of the pan and a thin film forms on the bottom.
3. Add the eggs
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla. The finished dough should be smooth and glossy.
4. Shape the cream puffs
Transfer the dough to a piping bag.
Pipe small mounds, about 1½–2 inches wide, onto the prepared baking sheet, leaving space between them.
If you have small peaks on top, gently smooth them with a damp fingertip.
5. Bake
Bake at 425°F (220°C) for 10 minutes.
Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 20–25 minutes, until deeply golden and firm.
Turn off the oven, crack the door slightly, and let the puffs sit inside for 10 minutes to help them dry out.
6. Make the filling
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Transfer the cream to a piping bag.
7. Fill the puffs
Allow the pastry shells to cool completely.
Cut a small opening in the side or bottom of each puff and pipe in the vanilla cream until nicely filled.
8. Finish and serve
Dust with powdered sugar just before serving.
For an extra-special version, drizzle the tops with melted chocolate or dip them in chocolate ganache.
✨ Important Tip
Don’t open the oven during the first 20 minutes of baking. A sudden drop in temperature can cause the cream puffs to collapse.
Light, crisp, creamy, and impossible to eat just one! 😋
If these bring back sweet memories, say “YUM”! ❤️
See more on the next page
