Cream Puffs

Light, airy choux pastry puffs filled with a simple vanilla cream. A classic French dessert that's surprisingly easy to make at home.

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Ingredients

1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
In a medium saucepan, combine 1 cup water and 1/2 cup butter. Bring to a boil over medium-high heat, until butter is melted and mixture is bubbling.
3
Add 1 cup flour all at once, stirring vigorously with a wooden spoon. Cook for 1-2 minutes, until mixture forms a ball and pulls away from the sides, and a thin film forms on the bottom of the pan.
4
Transfer dough to a mixing bowl. Beat in 4 eggs, one at a time, until each is fully incorporated and the dough is smooth and glossy. It should be thick but slightly sticky.
5
Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for 10-15 more minutes, until puffed and golden brown. Let cool completely on a wire rack.
6
In a chilled bowl, whip 1.5 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 3-4 minutes.
7
Cut each cooled puff in half horizontally. Fill the bottom half with a generous spoonful of whipped cream, then replace the top. Dust with extra powdered sugar if desired.

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