The BEST Cream Puffs

Directions

• Preheat the oven to 425 degrees F and line two cookie sheets with parchment paper. Set aside.
• In a large sauce pot, combine the water, milk, butter, sugar, and salt. Mix with a wooden spoon to combine then place over medium heat. Bring this mixture to a boil.
• As soon as it reaches a boil, remove it from the heat and add in the flour. Mix in the flour using a wooden spoon until it has all combined.
• Place the pot back onto the stovetop over low to medium heat and cook while mixing with the wooden spoon constantly for about 2 minutes then remove from heat. A film will begin to form on the bottom of the pot.
• With the pot off the heat, add in the eggs one at a time mixing with the wooden spoon between each addition.
• Scoop the dough into a piping bag fit with a large round tip.
• Pipe small dollops of dough around 1 1/2″ – 2″ wide and 1/2″ – 1″ tall. Keep each cream puff about 2″ apart.
• Lightly wet a finger with water and tap any pointed tops on the piped out cream puffs.
• Bake the cream puffs for 10 minutes at 425 degrees F. Then without opening the oven, reduce the heat to 325 degrees F and bake for about 20-22 minutes. Do not open the oven at any point during the baking time.
• Remove the cream puffs from the oven once they’re golden brown all around.
• Let them cool on a cooling rack.
• To make the whipped cream, use an electric mixer on high speed to whip up the heavy cream. Add in the sugar and vanilla and mix until the mixture is a cool whip consistency.
• Once the cream puffs have cooled, you can either add the whipped cream by piping it into the side of the cream puff or by cutting the cream puff in half and dolloping the whipped cream in between the two halves.
• Enjoy!