Preheat oven: to 425°F (220°C). Line a baking sheet with parchment paper.
Make the choux pastry:
In a saucepan, combine butter, water, and salt. Bring to a boil.
Remove from heat and stir in the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Let the dough cool for 5 minutes.
Add eggs:
Beat in eggs one at a time, mixing well after each addition. The dough should be smooth and slightly sticky.
Pipe or spoon onto baking sheet:
Using a spoon or piping bag, form small mounds (about 2 inches in diameter) on the parchment. Leave space between them.
Bake:
Bake at 425°F (220°C) for 10 minutes, then reduce heat to 375°F (190°C) and bake another 20–25 minutes until puffed and golden.
Do not open the oven during baking, or they may collapse.
Cool completely on a wire rack.
Prepare the cream filling:
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Fill the puffs:
Cut the cooled puffs in half horizontally or make a small hole in the bottom. Pipe or spoon the cream inside.
Serve:
Dust with powdered sugar or drizzle with chocolate glaze for a classic touch.
💡 Tips:
For a richer filling, you can use pastry cream instead of whipped cream.
Cream puffs can be made ahead of time; fill just before serving to keep them crisp.
To make them extra fancy, drizzle melted chocolate or caramel on top.
If you want, I can also give you a super-easy 3-ingredient cream puff version that’s fast and doesn’t require complicated steps—perfect for when you want cream puffs without fuss.
