Italian Cream Puffs

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/4 teaspoon of salt. Bring the mixture to a boil over medium heat.
3. Remove the saucepan from the heat and immediately add 1 cup of all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a smooth ball.
4. Return the pan to low heat and continue stirring the dough for about 1-2 minutes to dry it out slightly. This will help your puffs develop a nice texture.
5. Transfer the dough to a mixing bowl and let it cool for about 5 minutes. You want it to be warm, not hot, before adding the eggs.
6. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. The dough should be smooth and glossy.
7. Using a spoon or a pastry bag fitted with a large round tip, drop or pipe 12 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 20-25 minutes, until the puffs are golden brown. Do not open the oven during baking, as this can cause them to deflate.
9. Remove the puffs from the oven and make a small slit in the side of each one to allow steam to escape. This will help them stay crisp. Cool on a wire rack.
10. While puffs are cooling, whip 1 1/2 cups of heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
11. Once the puffs are completely cooled, slice them horizontally and fill with a generous amount of whipped cream using a spoon or piping bag.
12. Dust the tops of the cream-filled puffs with additional powdered sugar just before serving for a sweet finish.