Venetian Cream Puffs

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This helps prevent the choux pastry from sticking.
2. In a medium saucepan, combine 1 cup of water, 1/2 cup of butter, and 1/4 teaspoon of salt. Bring to a boil over medium heat.
3. Once the mixture is boiling, reduce the heat to low and add 1 cup of flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2 minutes.
4. Remove the saucepan from the heat and let the dough cool for about 5 minutes. This step is crucial to prevent the eggs from cooking prematurely when added.
5. Add the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy. You can use a wooden spoon for this, but be prepared for some arm work!
6. Transfer the dough to a piping bag or a zip-top bag with a corner snipped off, and pipe 2-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 20 minutes or until the puffs are golden brown. Avoid opening the oven door during baking, as this can cause them to deflate.
8. Remove the cream puffs from the oven and transfer them to a cooling rack. Allow them to cool completely before filling.
9. To make the filling, whip 2 cups of heavy cream with 1/2 cup of sugar and 1 teaspoon of vanilla extract in a mixing bowl until stiff peaks form. A chilled bowl helps the cream whip faster.
10. Once the puffs have cooled, cut them in half horizontally and fill them with the whipped cream. You can use a spoon to fill them, or transfer the cream to a piping bag for easier filling.
11. Dust the filled puffs with powdered sugar just before serving for an elegant touch. Serve immediately for best results.