Cream Puffs That Steal the Show

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Steps

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 In a medium saucepan, bring water, butter, salt, and 1 teaspoon sugar to a boil.
3. 3 Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from the sides.
4. 4 Transfer dough to a bowl and beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. 5 Pipe or spoon tablespoon-sized portions onto the prepared baking sheet.
6. 6 Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 15-20 minutes until golden brown.
7. 7 Meanwhile, whip heavy cream and powdered sugar until stiff peaks form.
8. 8 Once cooled, slice puffs open and fill with whipped cream.

Nutrition

Tips

• Ensure the oven is fully preheated to guarantee puffs rise properly.
• For a glossy finish, brush puffs with egg wash before baking.
• If filling seems too soft, chill it before piping into puffs.
• For variety, add a teaspoon of vanilla extract to the whipped cream.

Storage

Store unfilled puffs in an airtight container at room temperature for up to a day. Whipped cream should be refrigerated and used within 24 hours. Reassemble just before serving.

Serving Suggestions

• Serve with a drizzle of chocolate sauce.
• Pair with a scoop of vanilla ice cream.
• Dust with additional powdered sugar for elegance.
• Accompany with a cup of freshly brewed coffee or tea.

FAQ