Ingredients:
For the Choux Pastry:
1/2 cup (1 stick) unsalted butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Cream Filling:
2 cups heavy whipping cream
1/4 cup powdered sugar (icing sugar)
1 teaspoon vanilla extract
For Decoration:
Powdered sugar (for dusting)
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Instructions:
1. Make the Choux Pastry:
1. Preheat the oven to 400°F (200°C).
2. In a saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
3. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
4. Remove from heat and let it cool for 5 minutes.
5. Add the eggs one at a time, beating well after each addition, until smooth.
6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper (or use a piping bag).
7. Bake for 25–30 minutes, or until golden brown and puffy.
8. Let them cool completely.
2. Prepare the Cream Filling:
1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Refrigerate until ready to use.
3. Assemble the Cream Puffs:
1. Cut the cream puffs in half horizontally.
2. Fill the bottom half with whipped cream using a spoon or piping bag.
3. Place the top half back on.
4. Dust with powdered sugar.
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Enjoy your delicious homemade cream puffs! Let me know if you want a version with custard filling
