Instructions
Step 1: Prepare the Pâte à Choux
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine water, butter, salt, and sugar. Heat over medium heat until the butter is melted and the mixture comes to a boil.
Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1-2 minutes).
Remove the pan from heat and let the dough cool for 5 minutes. This prevents the eggs from cooking when added.
Add the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, glossy, and pipeable.
Step 2: Bake the Pastries
Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe or spoon golf ball-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Wet your fingertip with water and smooth any peaks on the dough mounds.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and firm. Avoid opening the oven door during baking to prevent deflation.
Once baked, remove the puffs from the oven and use a skewer or knife to pierce a small hole in the side of each puff to release steam. Allow them to cool completely on a wire rack.
Step 3: Make the Cream Filling
In a large mixing bowl, combine heavy whipping cream, sugar, and vanilla extract.
Use an electric mixer to beat the mixture until stiff peaks form. Be careful not to overbeat.
Step 4: Assemble the Cream Puffs
Slice each puff in half horizontally or create a small hole in the bottom for filling.
Fill a piping bag with the whipped cream and pipe it generously into each puff. Alternatively, you can spoon the cream into the pastries.
If desired, dust the filled puffs with powdered sugar or drizzle with melted chocolate for an extra touch of decadence.
Tips for Perfect Cream Puffs
Measure carefully: Precision is key when making pâte à choux. Use a kitchen scale for best results.
Cool the dough: Adding eggs to hot dough will cook them, so ensure the dough is warm, not hot.
Bake thoroughly: Underbaked puffs may collapse. They should feel firm and light when done.
Storing and Serving
Cream puffs are best enjoyed fresh, but you can store them in the refrigerator for up to 2 days. If storing, wait to fill the puffs until just before serving to keep them from becoming soggy. For longer storage, freeze the unfilled puffs in an airtight container for up to 1 month and thaw before filling.
