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
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- 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.
- Remove the saucepan from heat and let it cool for a couple of minutes.
- 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.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving some space between each.
- 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.
- Remove from the oven and let the cream puffs cool on a wire rack.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cream puffs are completely cooled, cut them in half horizontally.
- Spoon or pipe the whipped cream onto the bottom half of each puff.
- Place the top half of the puff on the cream.
- Optional: Dust with powdered sugar or drizzle with chocolate for decoration.