Cream Puffs

Steps

• Prep: Heat the oven to 220°C (425°F) and line two baking sheets.
• Choux: Bring the water, milk, butter, salt, and sugar to a full boil, making sure the butter is fully melted.
  ⏱ Start 4 min timer
• Choux: Take off the heat, dump in all the flour at once, and stir hard until it forms a smooth ball that pulls cleanly away from the sides of the pan.

  Tip: This is the panade, and it needs to be fully smooth with no dry flour pockets before you move on.

• Choux: Return to low heat and cook, stirring constantly, until the dough looks slightly shiny and a thin film forms on the bottom of the pan.
  ⏱ Start 2 min timer

  Tip: You're driving off more moisture here — this is what lets the dough absorb so much egg in the next step without turning runny.

• Choux: Transfer to a bowl and let cool for 5 minutes, then beat in the eggs one at a time, making sure each is fully incorporated before adding the next. The finished dough should be smooth, glossy, and slowly fall off a spoon in a ribbon.
  ⏱ Start 5 min timer
• Bake: Pipe or spoon into 16 rounds, about 2 inches across, spaced well apart on the sheets.
• Bake: Bake at 220°C (425°F) for 15 minutes, then drop the oven to 175°C (350°F) and continue baking until deeply golden and firm.
  ⏱ Start 15 min timer

  Tip: Do not open the oven door during this stage — a rush of cool air can collapse the puffs before their walls have set.

• Bake: Turn the oven off, prop the door open with a wooden spoon, and let the puffs sit inside to dry out.
  ⏱ Start 10 min timer

  Tip: Skipping this is the most common reason cream puffs collapse after they look done — the inside is often still damp.

• Fill: Once fully cool, whip the cream, icing sugar, and vanilla to soft peaks. Slice the puffs, fill, and replace the tops.