Ingredients
Scale
- 1 cup water
- 8 tablespoons unsalted butter (1 stick), cut into pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 2 cups heavy cream
- 1/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
If you’d like a lighter filling, you can substitute half of the heavy cream with mascarpone cheese for a richer texture. For a dairy-free option, try coconut cream whipped with a bit of maple syrup and vanilla.
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. This high heat jump-starts the puffing process, just like Mama Lou taught me.
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, stirring occasionally to melt the butter completely.
- Once boiling, remove the pan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. This step reminds me of how Mama Lou would say, “Feel the dough, Sofia. It talks to you.”
- Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. This pause prevents the eggs from scrambling when added.
- Add the eggs one at a time, beating well after each addition. The dough will look like it’s breaking apart at first but keep going—it will come together into a glossy, thick batter perfect for piping. I remember how Ouma and I would compete to see who could get the best texture here, giggling all the while.
- Using a piping bag fitted with a large round tip (or simply a spoon), pipe or scoop mounds of dough onto the baking sheets, spacing them about 2 inches apart. You want them to have room to puff up beautifully.
- Bake the puffs at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 20 minutes, or until golden brown and hollow sounding when tapped. Resist opening the oven door during the first 20 minutes—Mama Lou would always warn us, “No peeking, or they’ll fall!”
- Remove from oven and poke a small hole in each puff to release steam, then let them cool completely on a wire rack.
- While the puffs cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This sweet cloud of cream was always my favorite part growing up.
- Once cool, slice the cream puffs in half horizontally and fill generously with whipped cream. Dust with powdered sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International