Cream Puffs.

👩‍🍳 Instructions:

1. Make the Pastry Shells:

1. Preheat oven to 400°F (200°C).
2. In a saucepan, combine water, butter, and salt. Bring to a boil.
3. Add the flour all at once, stirring vigorously until the dough pulls away from the sides of the pan and forms a ball (about 1–2 minutes).
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs, one at a time, mixing well after each until smooth and glossy.
6. Drop spoonfuls (or pipe using a pastry bag) onto a parchment-lined baking sheet, spacing them 2 inches apart.
7. Bake for 25–30 minutes, until golden and puffed.
8. Turn off the oven, crack the door open slightly, and let them sit 10 minutes to prevent collapsing.
9. Cool completely before filling.

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2. Make the Cream Filling:

1. In a saucepan, whisk together sugar, cornstarch, and egg yolks.
2. Gradually whisk in milk until smooth.
3. Cook over medium heat, whisking constantly, until thick and bubbly.
4. Remove from heat; stir in butter and vanilla.
5. Cool completely (cover with plastic wrap touching the surface to prevent skin from forming).

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3. Assemble:

• Slice each puff in half or poke a hole in the side.
• Fill with pastry cream or sweetened whipped cream using a piping bag.
• Dust with powdered sugar or drizzle with melted chocolate for a fancy touch.

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💡 Tips for Perfect Cream Puffs:

• Don’t open the oven while baking — it can make them deflate!
• Make sure the dough isn’t too hot when adding eggs.
• You can freeze unfilled shells and re-crisp them in the oven when ready to use.

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Would you like me to give you a chocolate-dipped cream puff version next? It’s a decadent twist with glossy ganache on top. 🍫