Directions

• For the Choux Pastry:
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a medium saucepan, bring water and butter to a boil over medium heat. Stir until the butter is melted.
• Add flour and salt all at once, stirring quickly with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball.
• Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
• Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can also use a piping bag for a neater appearance.
• Bake for 20-25 minutes, or until the puffs are golden brown and crisp. Let them cool completely on a wire rack.
• For the Cream Filling:
• In a medium bowl, whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
• Once the cream puffs are completely cooled, slice them in half horizontally or cut a small hole in the side.
• Fill the puffs with whipped cream using a spoon or piping bag.
• Dust with powdered sugar before serving.