Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Make the Choux Pastry:
In a medium saucepan, bring water, butter, and salt to a boil.
Remove from heat and add the flour all at once. Stir vigorously until mixture forms a ball and pulls away from sides of pan.
Let mixture cool slightly (about 5 minutes).
Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
Pipe or Spoon:
Transfer dough to a piping bag (or use a spoon) and form small rounds on the prepared baking sheet.
Bake:
Bake at 425°F (220°C) for 10 minutes, then reduce to 350°F (175°C) and bake another 15–20 minutes until golden brown.
Do not open oven while baking to prevent collapse.
Remove from oven and cool completely on a wire rack.
Make the Filling:
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble:
Slice the cream puffs in half or make a small hole on top and pipe in the whipped cream.
Optionally dust with powdered sugar or drizzle with chocolate.
💡 Tip:
For extra flair, you can fill them with pastry cream or even ice cream for a decadent dessert.
Keep filled cream puffs refrigerated and enjoy the same day for the best texture.
If you want, I can also give you a shortcut version using pre-made puff pastry that still looks just like the ones in your photo — creamy, puffy, and irresistible!
