Prep time: 20 mins | Cook time: 25–30 mins | Servings: Approx. 12–15 puffs
Ingredients
- The Pastry Shells:
- 8 tbsp butter.
- 1 cup water.
- 1/4 cup whole milk.
- 1/2 tsp salt.
- 2 tsp sugar.
- 1 cup all-purpose flour.
- 4 large eggs.
- The Filling & Topping:
- 2 cups heavy cream.
- 1 tsp vanilla extract.
- Powdered sugar, for dusting.
Instructions
- Boil the Base: In a medium saucepan, combine the butter, water, milk, salt, and sugar. Bring the mixture to a boil over medium-high heat.
- Add Flour: As soon as it boils, remove from heat and stir in the flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Incorporate Eggs: Let the dough cool slightly, then add the eggs one at a time. Beat well after each addition until the dough is smooth, glossy, and holds its shape.
- Bake Shells: Preheat your oven to 400°F. Pipe or spoon rounds of dough onto a parchment-lined baking sheet. Bake for 20–25 minutes until puffed and golden brown. Let them cool completely.
- Whip the Filling: In a chilled bowl, beat the heavy cream and vanilla extract until stiff peaks form. (You can add a little powdered sugar to the cream if you prefer a sweeter filling).
- Fill: Slice the top off each cooled pastry shell or use a piping bag to fill the center with the whipped cream mixture.
- Finish: Dust the tops generously with powdered sugar before serving.