Classic Cream Puffs
Serves: 2 dozen
  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • 4 eggs
  • 1 cup + 1 tablespoon heavy whipping cream, divided
  • 2 tablespoons powdered sugar
  • ¾ cup semisweet chocolate chips
  1. Preheat the oven to 400. Bring the water and butter to a boil in a medium saucepan over medium high heat, and stir until butter is completely melted.
  2. Remove from heat and stir in the flour until the mixture pulls away from the sides of the pan and forms a ball. Add the eggs one at a time, stirring well after each addition, until the mixture is smooth and satiny.
  3. Drop scoops of dough (or pipe rounds if you want them to be prettier) onto a baking sheet lined with parchment or a silicone liner. Bake 20-25 minutes, or until the puffs are golden and puffed up. Remove from the oven and let cool completely on a cooling rack.
  4. While the puffs are cooling, whip 1 cup of heavy cream using a stand mixer or hand mixer. When the cream forms stiff peaks, beat in the powdered sugar until combined. Cut the cooled puffs in half horizontally and fill the bottom half with whipped cream.
  5. To make the glaze, add the chocolate chips and 1 tablespoon of cream to a microwave safe bowl. Heat at 50% power for one minute and stir. Continue heating for thirty second intervals at 50% power until melted and smooth. Dip the tops of the cream puffs into the chocolate.
  6. Refrigerate the cream puffs until ready to eat.
Recipe by One Little Project at