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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