INSTRUCTIONS:
Prepare the Pastry Shells:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let the mixture cool for about 5 minutes.
Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until the puffs are golden brown and sound hollow when tapped.
Remove from the oven and let the pastry shells cool completely on a wire rack.
Prepare the Cream Filling:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a large star tip.
Fill the Pastry Shells:
Once the pastry shells are completely cool, use a sharp knife to cut them in half horizontally.
Pipe the whipped cream generously onto the bottom half of each pastry shell. Place the top halves back on top, gently pressing down.
Prepare the Chocolate Glaze (Optional):
In a microwave-safe bowl, combine the chocolate chips and heavy whipping cream.
Microwave on high in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
Drizzle the chocolate glaze over the filled cream puffs.
Serve and Enjoy:
Allow the chocolate glaze to set for a few minutes before serving.
Serve the cream puffs immediately or refrigerate them until ready to serve. They are best enjoyed the same day they are made.
Tips for Success
Properly Measure Ingredients: Accurate measurements ensure the perfect consistency of the pâte à choux dough.
Don’t Open the Oven Door: Avoid opening the oven door during baking to prevent the pastry shells from collapsing.
Use Fresh Ingredients: Fresh eggs and cream will yield the best results for both the pastry and the filling.
Happy baking!!
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