Ingredients:

For the Puffs:

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1/4 teaspoon salt

For the Cream Filling:

1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the Chocolate Drizzle (optional):

1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream

Instructions:

Preheat Oven:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Puffs:

In a medium saucepan, bring the water and butter to a boil over medium heat. Once the butter is melted and the mixture is boiling, add the flour and salt all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
Remove from heat and let cool slightly. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the Puffs:

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during baking, as this may cause the puffs to deflate.

Cool:

Once baked, turn off the oven and let the puffs cool inside with the oven door slightly ajar for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Prepare the Cream Filling:

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Fill the Puffs:

Once the puffs are completely cool, cut off the tops and fill the bottom halves with the whipped cream. Replace the tops.

Prepare the Chocolate Drizzle (optional):

In a small saucepan over low heat, melt the chocolate chips with the heavy cream, stirring until smooth. Drizzle over the filled cream puffs.

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Kcal: 180 kcal per cream puff | Servings: 12 cream puffs