Perfect Cream Puffs: Your Go-To Recipe for a Classic Treat

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. 2

   In a medium saucepan, combine water, butter, salt, and granulated sugar. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from heat immediately.
3. 3

   Add all of the sifted flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to medium heat and cook, stirring constantly, for 2-3 minutes to dry out the dough.
4. 4

   Transfer the dough to a large mixing bowl. Let cool for 5 minutes. Gradually add the beaten eggs, one at a time, beating well after each addition until fully incorporated. The dough should be smooth, shiny, and fall slowly from a spoon in a 'V' shape.
5. 5

   Transfer choux pastry to a piping bag fitted with a large round tip. Pipe 1.5-inch mounds onto the prepared baking sheets, spacing them 2 inches apart. Smooth any peaks with a damp finger.
6. 6

   Bake for 15 minutes at 400°F (200°C). Without opening the oven door, reduce temperature to 350°F (175°C) and bake for another 20-25 minutes, until deeply golden brown and light.
7. 7

   Turn off oven and prop door open slightly. Let cream puffs cool in the oven for 10-15 minutes, then transfer to a wire rack to cool completely.
8. 8

   While puffs cool, prepare chantilly cream: In a chilled bowl, combine cold heavy cream, 1/2 cup powdered sugar, and vanilla extract. Beat on medium-high speed until firm peaks form.
9. 9

   Once choux shells are completely cool, poke a small hole in the bottom of each. Pipe chantilly cream into each puff until full. Dust generously with additional powdered sugar before serving.