Salt
Bring to a rolling boil.
Add flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Cook the dough for 1–2 minutes to remove excess moisture.
Remove from heat and let cool for 2–3 minutes.
Step 3: Add the Eggs
Add eggs one at a time, beating well after each addition.
The dough should become:
Smooth
Glossy
Thick but pipeable
The dough is ready when it forms a “V” shape when lifted with a spoon.
Step 4: Pipe the Cream Puffs
Transfer dough to a piping bag (or use a spoon).
Pipe or scoop small mounds onto the prepared baking sheet, spacing them apart.
Lightly smooth peaks with a damp finger.
Step 5: Bake the Choux Pastry
Bake at 400°F (200°C) for 20 minutes.
Without opening the oven, reduce temperature to 375°F (190°C) and bake for 10–15 minutes more, until:
Deep golden brown
Fully puffed
Light and hollow when tapped
Cool completely on a wire rack.
Step 6: Fill the Cream Puffs
Once cooled, either:
Slice cream puffs in half
OR poke a small hole underneath
Fill with chilled vanilla custard using a spoon or piping bag.
Step 7: Finish & Serve
Dust with powdered sugar or drizzle with glaze.
