Ingredients:
For the Choux Pastry (Pâte à Choux):
• 1 cup water
• ½ cup (1 stick) unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs
For the Cream Filling:
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
For the Topping (Optional):
• Powdered sugar (for dusting)
• Melted chocolate (for drizzling)
Instructions:
1. Make the Choux Pastry:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
2. Bake the Cream Puffs:
1. Transfer the dough into a piping bag (or use a spoon) and pipe small mounds onto the prepared baking sheet, leaving space between each.
2. Bake for 25–30 minutes, or until puffed and golden brown.
3. Turn off the oven, slightly crack the door, and let them cool inside for 10 minutes to prevent deflating. Then, transfer to a wire rack to cool completely.
3. Make the Cream Filling:
1. In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Transfer to a piping bag with a small tip.
4. Fill & Serve:
1. Slice the cooled cream puffs in half or poke a hole in the bottom.
2. Pipe the whipped cream filling inside each puff.
3. Dust with powdered sugar or drizzle with melted chocolate for an extra treat!
Serve immediately and enjoy these heavenly cream puffs! 😍🥰
Would you like a custard filling option as well? 😊