Ingredients
Equipment
Method
- In a medium saucepan, combine 1 cup of water with ½ cup of unsalted butter, placing it over medium heat. Once the butter melts, bring the mixture to a gentle boil. Remove from heat and add 1 cup of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of salt all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.
- Let the dough cool for about 5 minutes. Then, crack in the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper. Using a pastry bag fitted with a large round tip, pipe the dough into 1.5-inch circles on the prepared sheet. Bake for 20-25 minutes until golden brown and puffed.
- Remove the cream puffs from the oven and poke a small hole in each puff to let steam escape. Let them cool on a wire rack.
- In a large mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to whip until soft peaks form.
- Once cooled, fill each cream puff with the whipped cream mixture using a small piping tip, then dust with powdered sugar before serving.
Notes
These cream puffs are best filled just before serving to maintain their crispy texture.