Ingredients:

  • ½ cup (120 ml) Water
  • ½ cup (113 g) Unsalted Butter, cut into cubes
  • ¼ teaspoon (1.25 g) Fine Sea Salt
  • 1 teaspoon (5 g) Granulated Sugar
  • 1 cup (120 g) All-Purpose Flour, sifted
  • 4 Large Eggs, room temperature, lightly beaten
  • 2 cups (480 ml) Heavy Whipping Cream (35% fat), very cold
  • ½ cup (60 g) Confectioners' Sugar, sifted
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • Confectioners' Sugar, for dusting

Instructions:

  1. Boil the Base: Combine water, butter, salt, and sugar in the saucepan. Bring to a rolling boil over medium-high heat.
  2. Add the Flour (The Panade): Immediately remove the pan from heat. Quickly dump the sifted flour into the liquid all at once. Stir vigorously until a thick, uniform paste forms.
  3. Dry the Dough: Return the pan to medium heat. Cook the dough, stirring constantly and pressing it against the sides, for 3–5 minutes until a skin forms on the bottom of the pan.
  4. Cool Slightly: Transfer the dough to a mixing bowl (stand mixer recommended). Mix on low speed for 2 minutes to release heat before adding eggs.
  5. Incorporate Eggs: Add the lightly beaten eggs one at a time, mixing completely after each addition. Do not add the next egg until the previous one is fully incorporated.
  6. Test Consistency: Stop adding the egg when the dough reaches the 'ribbon stage'—it should slowly fall back into the bowl in a glossy, V-shaped ribbon that holds its shape briefly.
  7. Preheat and Prepare: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
  8. Pipe the Dough: Transfer the dough to the piping bag. Pipe uniform mounds (about 1.5 inches / 4 cm wide) onto the prepared sheets.
  9. The Two-Stage Bake, Phase 1 (High Heat): Bake at 425°F (220°C) for 15 minutes. DO NOT open the oven door.
  10. The Two-Stage Bake, Phase 2 (Lower Heat): Reduce the oven temperature to 350°F (175°C). Continue baking for another 20 minutes until the puffs are deeply golden brown and dry.
  11. Dry and Cool: Turn off the oven, prop the door ajar with a wooden spoon, and leave the puffs inside for 10 minutes. Transfer to a wire rack and allow to cool completely.
  12. Whip the Cream: Combine the cold heavy cream, sifted icing sugar, and vanilla extract. Whip until stiff peaks form.
  13. Fill the Puffs: Once the shells are completely cool, pierce the base or side of each puff with a sharp knife to create a small opening.
  14. Pipe the Filling: Use a piping bag or spoon to fill the interior of each puff generously with the vanilla cream.
  15. Serve: Dust the filled Classic Cream Puffs heavily with confectioners' sugar just before serving.