🍰 Step-by-Step Instructions
1. Prepare the Oven and Baking Sheets
Preheat your oven to 425°F (218°C). Line two baking sheets with parchment paper for easy cleanup and even baking.
2. Make the Choux Pastry Dough
In a medium saucepan, combine water, butter, and salt. Bring to a full boil over medium heat.
Add the flour all at once, stirring vigorously until the mixture pulls away from the sides of the pan and forms a smooth ball.
Remove from heat and let the dough cool for 5–7 minutes.
3. Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition. The dough will look separated at first but will come together into a glossy, pipeable batter.
4. Shape and Bake the Puffs
Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
Bake at 425°F for 20 minutes, then reduce the heat to 375°F and bake an additional 10–12 minutes or until puffed and golden brown.
5. Let the Steam Out
Remove from the oven and immediately pierce each puff with a sharp knife to release steam. This prevents soggy insides.
Cool completely on wire racks.
6. Make the Whipped Cream Filling
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. (Use a hand mixer or stand mixer for best results.)
7. Assemble the Cream Puffs
Slice each puff horizontally and fill the bottom half generously with whipped cream. Replace the top and dust with powdered sugar.
For a fancy touch, drizzle melted chocolate over the tops before serving.
👩🍳 Tips for Success
- Don’t open the oven door during baking—this can cause your puffs to collapse.
- Use a piping bag for more uniform shapes, or just spoon it for that rustic, homemade look.
- Want to prepare ahead? Bake the shells a day in advance and fill them just before serving.
