Ingredients:

  • ½ cup (120 ml) Water (or half milk/half water)
  • ½ cup (115 g) Unsalted Butter, cut into cubes
  • 1 teaspoon (5 g) Granulated Sugar
  • ¼ teaspoon (1.5 g) Fine Sea Salt
  • 1 cup (125 g) All-Purpose Flour, sifted
  • 4 large Eggs, room temperature, lightly beaten (approx. 200 g)
  • 2 cups (480 ml) Heavy Whipping Cream, very cold
  • ¼ cup (30 g) Powdered (Icing) Sugar, sifted
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 2 tablespoons (15 g) Powdered (Icing) Sugar, for dusting (Optional)

Instructions:

  1. Prepare the Base: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In a heavy-bottomed saucepan, combine water/milk, butter, sugar, and salt. Bring to a rapid rolling boil over medium-high heat, ensuring the butter is fully melted before the boil.
  2. Create the Panade: Remove the pot from the heat. Immediately dump all the sifted flour into the liquid mixture. Stir vigorously and quickly with a wooden spoon until a thick, uniform ball of dough (the panade) forms.
  3. Dry the Dough: Return the pot to medium heat. Cook the dough, stirring and turning constantly for 2–3 minutes. The dough should release cleanly from the sides and leave a thin film on the bottom of the pot. Transfer the dough to a stand mixer bowl and beat on low speed for 1 minute to cool slightly.
  4. Add Eggs (The Ribbon Test): With the mixer running on medium-low speed, add the beaten eggs one at a time, allowing each egg to be fully incorporated before adding the next. Stop adding eggs when the dough reaches the 'ribbon stage': when lifted, the dough should fall slowly, forming a soft, glossy ribbon or a 'V' shape.
  5. Pipe the Puffs: Transfer the dough to a piping bag fitted with a large round tip. Pipe 1.5-inch mounds onto the prepared baking sheets, leaving 2 inches between them. Lightly dampen your finger and gently smooth down any peaks on the choux mounds.
  6. High-Heat Steam: Immediately place the sheets in the preheated 425°F (220°C) oven. Bake for 10 minutes. Crucially, do not open the oven door during this time.
  7. Low-Heat Drying: Reduce the oven temperature to 375°F (190°C) without opening the door. Bake for another 15–20 minutes, or until the puffs are deeply golden brown, crisp, and feel light.
  8. Cool: Turn off the oven. Immediately pierce the side of each puff with a sharp skewer or knife tip to release residual steam. Leave the puffs in the cooling oven (with the door slightly ajar) for 10 minutes, then transfer to a wire rack to cool fully. They must be completely cold before filling.
  9. Whip the Cream: In a chilled bowl, beat the cold heavy cream, sifted icing sugar, and vanilla extract until stiff peaks form. Transfer the cream to a clean piping bag.
  10. Fill and Finish: Using the hole you pierced earlier, or by slicing the puff horizontally, pipe the whipped cream into the center of each cold shell until full. Dust generously with powdered sugar and serve immediately.