Cream Puffs

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

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 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.
3. Add the eggs, one at a time, stirring vigorously after each addition. Mix in the vanilla extract, if using.
4. 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.
5. Remove from oven and let cool completely on a wire rack.
6. To make the filling, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the butter.
7. Cut the cooled cream puffs in half and fill with the whipped cream mixture.
8. 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.