Ingredients:
For the Pastry Shells:
1 stick (1/2 cup) unsalted butter
1 cup water
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Cream Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For Dusting:
Powdered sugar
Directions:
I. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
II. In a medium saucepan, combine the butter, water, vanilla extract, and salt. Bring to a boil over medium heat.
III. Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
IV. Remove the pan from heat and let the dough cool for a few minutes. Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
V. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You can use a piping bag for more uniform puffs if desired.
VI. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and firm. Do not open the oven door while baking, as this can cause the puffs to collapse.
VII. Once baked, remove the puffs from the oven and pierce each one with a sharp knife to release steam. Cool completely on a wire rack.
VIII. While the puffs are cooling, make the cream filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
IX. Once the puffs are cooled, slice each one in half horizontally and fill with the whipped cream.
X. Dust the filled cream puffs with powdered sugar before serving.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Kcal: 180 kcal per puff
Servings: 12 puffs
