Ingredients
- 1/2 cup (125 ml) of water
- 1/2 cup (125 ml) of milk
- 1/2 cup (100 g) of butter
- 1/2 teaspoon of salt
- 1 cup (125 g) of all purpose flour
- 4 large eggs
- 1/2 teaspoon of vanilla extract (optional)
- For the filling:
- 1 cup (250 ml) of heavy cream
- 1/2 cup (50 g) of powdered sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons (30 g) of butter, at room temperature
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir vigorously until the dough comes together and forms a ball. Remove from heat and let cool for 5 minutes.
- Add the eggs, one at a time, stirring vigorously after each addition. Mix in the vanilla extract, if using.
- Once the dough is smooth, drop teaspoonfuls of dough onto the prepared baking sheet, leaving 2 inches (5 cm) between each one. Bake for 25 minutes, or until golden brown and puffed.
- Remove from oven and let cool completely on a wire rack.
- To make the filling, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the butter.
- Cut the cooled cream puffs in half and fill with the whipped cream mixture.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Interesting Facts
- Cream puffs are a classic French dessert.
- The dough used to make cream puffs is called choux pastry.
- Cream puffs can be filled with a variety of different fillings, including custard, whipped cream, or ice cream.
- Cream puffs can be served as-is or can be decorated with powdered sugar, chocolate sauce, or fresh fruit.
