Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, and a pinch of salt. Bring to a boil over medium heat.
Remove from heat and stir in the flour all at once. Return to heat and stir constantly for 1–2 minutes until the mixture forms a smooth ball and pulls away from the pan.
Let the dough cool slightly (2–3 minutes), then beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy.
Using a spoon or piping bag, form small mounds on the prepared baking sheet.
2. Bake the Pastry
Bake for 20–25 minutes, or until puffed and golden brown.
Remove from oven and pierce each puff with a toothpick to release steam. Let cool completely.
3. Prepare the Filling
In a chilled bowl, whip heavy cream with sugar and vanilla extract until stiff peaks form.
4. Assemble the Cream Puffs
Slice the tops off the cooled puffs.
Pipe or spoon whipped cream into each puff.
Replace the tops and dust with powdered sugar if desired.
Tips & Variations
For chocolate cream puffs, drizzle melted chocolate over the tops.
You can also fill them with custard or pastry cream for a richer dessert.
Store assembled cream puffs in the refrigerator and consume within 1–2 days for best texture.
These Famous Cream Puffs are light, airy, and absolutely irresistible—a perfect treat for any occasion!
