Classic Cream Puffs

Ingredients:

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Filling:

• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• Powdered sugar (for dusting)

Instructions:

Make the Choux Pastry:

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the Dough:
   • In a saucepan, combine water, butter, and salt. Bring to a boil.
   • Reduce the heat to low, add the flour, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Add Eggs:
   • Remove the pan from heat and let the dough cool for 5 minutes.
   • Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
4. Pipe the Dough:
   • Transfer the dough to a piping bag with a round tip (or use a spoon).
   • Pipe or spoon small mounds of dough onto the prepared baking sheet, leaving space between each.
5. Bake:
   • Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 10-15 minutes until golden brown and puffed.
   • Allow the puffs to cool completely.

Make the Filling:

6. Whip the Cream:
   • In a bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cream Puffs:

7. Fill the Puffs:
   • Slice the top off each puff or poke a hole at the bottom.
   • Use a piping bag to fill the puffs with whipped cream or your desired filling.
8. Garnish:
   • Dust the tops with powdered sugar.

Tips:

• For a custard filling, use vanilla pastry cream instead of whipped cream.
• Keep the choux pastry dry and crisp by baking it until fully golden.
• These can be refrigerated for a few hours before serving.

Enjoy your fluffy and creamy cream puffs! Let me know if you’d like a variation with a different filling or glaze.