FAMOUS CREAM PUFFS

Light, airy pastry shells filled with rich, silky cream—this classic dessert is famous for a reason and always steals the show.

Ingredients (Makes about 18–24 cream puffs)

For the choux pastry:

• ½ cup (115 g) unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• ¼ tsp salt
• 4 large eggs

For the filling:

• 1½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Optional topping:

• Powdered sugar, for dusting
• Chocolate sauce (optional)

Instructions

1. Make the dough:
   • Preheat oven to 400°F (200°C).
   • In a saucepan, bring butter and water to a boil.
   • Add flour and salt all at once; stir vigorously until dough pulls away from the pan.
2. Add eggs:
   • Remove from heat and cool 5 minutes.
   • Beat in eggs one at a time until smooth and glossy.
3. Bake:
   • Drop spoonfuls of dough onto a lined baking sheet.
   • Bake for 30–35 minutes, until puffed and golden.
   • Do not open the oven while baking.
4. Cool:
   • Remove and let cool completely.
   • Pierce each puff with a knife to release steam.
5. Fill:
   • Whip cream with powdered sugar and vanilla until stiff peaks form.
   • Slice puffs in half and fill generously with cream.
6. Serve:
   • Dust with powdered sugar or drizzle with chocolate sauce.

Tips & Secrets

• Room-temperature eggs help the dough puff better.
• Bake until deeply golden to prevent collapsing.
• Fill just before serving for best texture.