Ingredients
Method
Prepare the Choux Pastry
- Preheat your oven to 400°F (200°C).
- In a saucepan, combine water and butter; bring to a boil.
- Once boiling, add flour, salt, and sugar, stirring until a smooth ball forms.
- Remove from heat and allow to cool for about 5 minutes.
- Then, add eggs one at a time, mixing well after each addition until fully incorporated.
Bake the Pastry
- Spoon or pipe the dough onto a parchment-lined baking sheet, creating small mounds about 1 inch apart.
- Bake for 20-25 minutes or until puffs are golden brown.
- Allow them to cool completely on a wire rack.
Prepare the Cream Filling
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Assemble the Cream Puffs
- Once cooled, carefully cut the tops off the baked pastry shells.
- Fill each shell with the whipped cream — you can use a piping bag for a neat finish!
Prepare the Chocolate Drizzle (optional)
- Melt chocolate chips and butter together in a microwave-safe bowl, stirring until smooth.
- Drizzle over the filled cream puffs.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Best to fill puffs with cream before serving for crispiness. Unfilled pastry shells can be frozen for about a month.