Cream Puffs

Cream Puffs


For the Choux Pastry:

1/2 cup water

1/4 cup unsalted butter

1/2 cup all-purpose flour

2 large eggs

A pinch of salt

For the Filling:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Additional powdered sugar for dusting

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring vigorously. Cook and stir until the mixture forms a ball that doesn’t separate.

Remove from heat and let it cool slightly. Add eggs, one at a time, beating well after each addition until the mixture is smooth.

Drop the dough by tablespoons onto the prepared baking sheet, forming about 12 mounds.
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