For the Choux Pastry:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the Filling:

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract


Choux Pastry:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
  3. Once the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball. Continue to cook and stir for an additional 1-2 minutes to slightly dry out the dough.
  4. Remove the saucepan from heat and let it cool for a couple of minutes.
  5. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. The dough should be smooth and glossy.
  6. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving some space between each.
  7. Bake in the preheated oven for 15 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 20-25 minutes or until the puffs are golden brown and crisp. Do not open the oven door during the first 15 minutes to prevent them from collapsing.
  8. Remove from the oven and let the cream puffs cool on a wire rack.


  1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Once the cream puffs are completely cooled, cut them in half horizontally.
  3. Spoon or pipe the whipped cream onto the bottom half of each puff.
  4. Place the top half of the puff on the cream.
  5. Optional: Dust with powdered sugar or drizzle with chocolate for decoration.