Directions:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring vigorously. Cook and stir until the mixture forms a ball that doesn’t separate.
Remove from heat and let it cool slightly. Add eggs, one at a time, beating well after each addition until the mixture is smooth.
Drop the dough by tablespoons onto the prepared baking sheet, forming about 12 mounds.
Bake for 20-25 minutes or until golden. Remove puffs to a wire rack. Split puffs open; remove any soft dough inside. Allow to cool completely.
For the filling, in a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Fill the puffs with whipped cream just before serving. Dust with powdered sugar.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 150 kcal per serving | Servings: 12 cream puffs
