Ingredients

The following ingredients have 4 Servings
  • 1 cup water
  • 5 tablespoons + 1 teaspoon unsalted butter
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup heavy cream
  • ¼ cup powdered sugar (or more or less to taste)

Instruction

  • Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper or silicone liners and set aside.
  • In a medium saucepan over medium heat, combine water, butter, granulated sugar and salt and bring to a simmer. Once a simmer is reached, remove from the heat and stir in flour all at once until the mixture forms a ball. Let stand for 5 minutes.
  • Add the eggs one at a time, mixing well by hand or with a hand mixer between each addition. Mix until the dough is smooth and shiny.
  • Transfer dough to a pastry bag fitted with a large tip (or a resealable plastic bag with a hole cut in the corner). Pipe small (1–1½-inch) rounds of dough onto the prepared baking sheets, spacing about 1 inch apart. Use your finger to press down the little peaks at the top of the dough, so the puffs are smooth. (Tip: Make sure all the cream puffs are the same size, so they all cook at the same rate.)
  • Bake for 10 minutes, then lower the temperature to 350 degrees F and bake for 15 minutes more. The puffs are done when they are lightly browned and the insides are hollow. Let the puffs cool completely.
  • While the puffs cool, beat cream with a hand mixer, or by hand using a wire whisk, until firm peaks form. Beat in the powdered sugar a little at a time until the whipped cream is as sweet as you prefer.
  • When puffs are cool, split each cream puff in half using a serrated knife.
  • Place a scoop of whipped cream onto the bottom half of each puff. Top with the other half and dust with powdered sugar before serving.