How To Make Easy Cream Puffs

Cream puffs are a classic French dessert that consists of a light, airy pastry filled with whipped cream or pastry cream. The pastry dough, also known as pâte à choux, is made from a mixture of flour, butter, water, and eggs. The dough is piped onto a baking sheet in small rounds and baked in the oven until puffy and golden brown. Once cooled, the cream puffs can be filled with a variety of sweet or savory fillings, including whipped cream, pastry cream, chocolate ganache, or fruit preserves.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• Whipped cream or pastry cream for filling
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat, stirring occasionally.

3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth, thick dough and pulls away from the sides of the pan.

4. Remove the pan from the heat and let the dough cool for 5 minutes.

5. Beat in the eggs one at a time, using an electric mixer or a wooden spoon, until the dough is smooth and shiny.

6. Using a pastry bag fitted with a large plain tip, pipe the dough onto the prepared baking sheet in 1 1/2-inch rounds, leaving 2 inches between each puff.

7. Bake for 25 to 30 minutes, or until the puffs are puffed and golden brown.

8. Remove the puffs from the oven and let cool completely on a wire rack.

9. Once cooled, slice the puffs in half horizontally with a serrated knife.

10. Fill each puff with a dollop of whipped cream or pastry cream, and replace the top.

11. Dust the cream puffs with powdered sugar, if desired.

12. Serve and enjoy your delicious cream puffs!