- 1 cup water
- 1 stick unsalted butter, cut into pieces
- large pinch kosher salt
- 2 tbsp granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1½ cups heavy cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla
Step 1: Place water, butter, sugar, and salt in a sauce pan over medium-high heat. Stir until butter is melted and everything comes to a boil.
Step 2: Reduce heat to medium and add in the flour, stirring quickly. Continue to stir and cook until the dough starts to pull away from the sides and starts to form into a ball. This should only take about a minute.
Step 3: Place dough ball into the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer. Allow to cool for ~5 minutes.
Step 4: Turn the mixer on medium-low speed and add the eggs in one at a time. Make sure to wait until the first egg has been completed incorporated into the dough before adding the second one. The batter should look smooth and glossy. You can also mix in the eggs by hand following the same rules above.
Step 5: Place batter in a pastry bag fitted with a large round tip or a zip top bag with the tip cut off. If you have a pastry bag, you can also spoon the batter onto cling wrap and roll it into a log with the ends wrapped tightly closed (like a candy wrapper).
Carefully thread one of the ends of the cling wrap through the tip of the piping bag and cut off the end. Now you have a mess free piping bag that makes clean-up a breeze. You can also check out this helpful video here.
Step 6: Preheat oven to 425F and line a few baking sheets with parchment paper. Pipe out 2 inch round mounds about 2 inches apart (about 9 per baking sheet). Don’t worry too much about the look or shape since you can smooth them out with a wet fingertip afterwards.
Step 7: Place the baking sheet in the oven and turn to heat up to 450F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 13-15 more minutes until the shells are golden brown on the outside. Let them cool down to room temp completely before attempting to pipe in the cream.
Step 8: In a stand mixer or with a hand mixer, whisk your cream until it starts to thicken. Add in sugar and vanilla and continue whipping until soft to medium peaks form. Fill a pastry bag with the whipped cream and pipe into the bottom of the puffs until filled. Dust with powdered sugar and serve chilled!
Alternatively, you can cut the puffs in half and make a cream puff sandwich with fresh fruit!
These little guys are soooo much better than the store bought version and only take an hour or so make. You can even make a large batch ahead of time and keep them in the freezer for later! Just take them out an hour before serving to let them thaw completely.
And with that, let me know if you have any questions and thanks for reading!