Classic Cream Puffs

 Ingredients:

**For the Choux Pastry:**
– 1/2 cup (115g) unsalted butter
– 1 cup (240ml) water
– 1/4 teaspoon salt
– 1 cup (125g) all-purpose flour
– 4 large eggs

**For the Cream Filling:**
– 2 cups (480ml) heavy cream
– 1/4 cup (50g) granulated sugar
– 1 teaspoon vanilla extract

**For Dusting:**
– Powdered sugar

 Instructions:

**1. Make the Choux Pastry:**
– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
– In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
– Once the mixture boils, remove it from the heat and quickly stir in the flour until a dough forms.
– Return the saucepan to the heat and cook the dough for about 2 minutes, stirring constantly, until it pulls away from the sides of the pan and forms a smooth ball.
– Remove from heat and let it cool slightly. Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
– Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
– Bake for 20-25 minutes, or until the puffs are golden brown and puffed. Do not open the oven door during baking.
– Remove from the oven and allow the puffs to cool completely on a wire rack.

**2. Prepare the Cream Filling:**
– In a large mixing bowl, whip the heavy cream, sugar, and vanilla extract together until stiff peaks form.

**3. Assemble the Cream Puffs:**
– Once the puffs are completely cooled, use a serrated knife to slice the tops off.
– Fill each puff with the whipped cream filling using a spoon or a piping bag.
– Replace the tops of the puffs and dust with powdered sugar.

**4. Serve:**
– Serve immediately or refrigerate until ready to serve.

Enjoy your homemade cream puffs!