Cream Puffs

Choux

• 1/2 cup Water
• 1/2 cup Milk
• 1/2 cup Butter, cubed
• 1/4 tsp Salt
• 1 tsp Granulated sugar
• 1 cup All-purpose flour
• 4 Eggs

Filling

• 1 1/2 cups Heavy cream, cold
• 1/3 cup Icing (powdered) sugar
• 1 tsp Vanilla extract

Prep

1. Heat the oven to 220°C (425°F) and line two baking sheets.

Choux

1. Bring the water, milk, butter, salt, and sugar to a full boil, making sure the butter is fully melted.
2. 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.)
3. 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. (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.)
4. 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.

Bake

1. Pipe or spoon into 16 rounds, about 2 inches across, spaced well apart on the sheets.
2. 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. (Tip: Do not open the oven door during this stage — a rush of cool air can collapse the puffs before their walls have set.)
3. Turn the oven off, prop the door open with a wooden spoon, and let the puffs sit inside to dry out. (Tip: Skipping this is the most common reason cream puffs collapse after they look done — the inside is often still damp.)

Fill

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