cream puffs (choux pastry) filled with whipped cream 😍
Here’s the full homemade recipe from scratch:

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🥐 Cream Puffs (Choux Pastry with Whipped Cream)

📝 Ingredients

For the Choux Pastry:

• 1 cup (240 ml) water

• ½ cup (115 g) unsalted butter

• 1 cup (125 g) all-purpose flour

• ¼ tsp salt

• 4 large eggs

For the Whipped Cream Filling:

• 1 cup (240 ml) heavy whipping cream (cold)

• 2–3 tbsp powdered sugar

• 1 tsp vanilla extract

For Topping:

• Powdered sugar (for dusting)

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👩‍🍳 Instructions

Step 1: Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan over medium heat, combine water and butter. Bring to a boil until butter melts completely.

3. Add flour and salt all at once. Stir quickly with a wooden spoon.

4. Cook while stirring until the dough forms a ball and pulls away from the sides (about 1–2 minutes).

5. Remove from heat. Let cool for 5 minutes.

6. Add eggs one at a time, mixing well after each. Dough should become smooth and glossy.

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Step 2: Pipe & Bake

1. Spoon dough into a piping bag (or use a spoon).

2. Pipe small rounds (about 2 inches wide) onto baking sheet.

3. Bake for 20–25 minutes until puffed and golden brown.

4. DO NOT open the oven early.

5. Once baked, poke a small hole in each to release steam.

6. Let cool completely.

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Step 3: Make the Whipped Cream

1. Beat cold heavy cream until soft peaks form.

2. Add powdered sugar and vanilla.

3. Continue beating until stiff peaks form.

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Step 4: Fill the Cream Puffs

1. Slice each puff in half.

2. Pipe or spoon whipped cream inside.

3. Replace tops.

4. Dust with powdered sugar.

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❄ Storage

• Store in refrigerator up to 2 days.

• Best eaten fresh (same day for crispiness).

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If you’d like, I can also give you:

• Chocolate cream filling 🍫

• Custard (pastry cream) version

• Air fryer method

• Make-ahead tips

Just tell me! 😊