INSTRUCTIONS:
Prepare the Pastry Shells:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
- Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let the mixture cool for about 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Drop the dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until the puffs are golden brown and sound hollow when tapped.
- Remove from the oven and let the pastry shells cool completely on a wire rack.
Prepare the Cream Filling:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
Fill the Pastry Shells:
- Once the pastry shells are completely cool, use a sharp knife to cut them in half horizontally.
- Pipe the whipped cream generously onto the bottom half of each pastry shell. Place the top halves back on top, gently pressing down.
Prepare the Chocolate Glaze (Optional):
- In a microwave-safe bowl, combine the chocolate chips and heavy whipping cream.
- Microwave on high in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Drizzle the chocolate glaze over the filled cream puffs.
Serve and Enjoy:
- Allow the chocolate glaze to set for a few minutes before serving.
- Serve the cream puffs immediately or refrigerate them until ready to serve. They are best enjoyed the same day they are made.
Tips for Success
- Properly Measure Ingredients: Accurate measurements ensure the perfect consistency of the pâte à choux dough.
- Don’t Open the Oven Door: Avoid opening the oven door during baking to prevent the pastry shells from collapsing.
- Use Fresh Ingredients: Fresh eggs and cream will yield the best results for both the pastry and the filling.
