Ingredients
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan, combine water and butter; bring to a boil.
- Add flour to the mixture and stir until it forms a ball.
- Remove from heat and let the mixture cool for about 5 minutes.
- Add eggs one at a time, stirring well after each addition.
- Drop rounded tablespoons of the batter onto a baking sheet.
- Bake for 20-25 minutes, or until the puffs are golden brown and puffed up.
- Allow the cream puffs to cool completely before filling.
- While the puffs are cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Fill the cooled pastry shells with the whipped cream mixture and serve immediately.
Notes
- For a citrusy twist, add lemon zest to the whipped cream.
- For extra decadence, drizzle melted chocolate over the puffs.
- Mix in fresh berries or chopped nuts for unique flavor variations.
- These cream puffs are best served fresh but can be stored for up to 2 days in the refrigerator if filled with cream.
- Pastry shells can be stored at room temperature for up to 2 days before filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 puff
- Calories: 250
- Sugar: 8g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
