THE BEST CREAM PUFFS RECIPE

Instructions

Preheat oven to 375 F.

Line baking sheet with parchment paper or silicone baking mat.

In a medium saucepan, on medium-high heat bring water,salt and butter to boil.

Quickly stir in the flour with a wooden spoon.

Continue to stir until mixture until mixture pull away from walls of the pan. (3 to 5 min)

Remove from heat and transfer into a bowl to cool slightly, about 5 min.

Add eggs, one at the time, stirring vigorously until well incorporate into batter.

Important: For this step you can use the mixer. (if you want to)

When you follow steps above you will see the following mixture:

Transfer dough into a pastry bag

Pipe puffs into prepared baking sheet. The size I used is 2 inch rounds (I was able to make 11)

Bake for 30 min at 375 F. Let puffs cool.

Making Filling

Add the heavy cream and Whip It into the mixing bowl.

Mix until done. (3 to 5 minutes).

Add pure vanilla extract and stir it.

To Assemble

Gently cut the tops off the cream puffs.

Spoon or pipe the heavy cream filling into empty shells.

Cover with the top.

And you are almost done.

Cover the top of cream puffs with icing sugar.

Refrigerate until ready to eat.