Here’s a FAMOUS Cream Puffs recipe with full details and very clear step-by-step directions, just like bakery-style cream puffs.

---

🥐 FAMOUS CREAM PUFFS (Choux Pastry)

Light, airy shells filled with rich cream — crisp outside, soft inside.

---

⏱ Time

• Prep: 25 minutes

• Baking: 30–35 minutes

• Cooling & filling: 20 minutes

🍽 Makes

• 12–15 cream puffs

---

🧾 INGREDIENTS

🥐 Choux Pastry (Shells)

• ½ cup (120 ml) water

• ½ cup (120 ml) milk

• ½ cup (115 g) unsalted butter

• 1 tablespoon sugar

• ¼ teaspoon salt

• 1 cup (125 g) all-purpose flour

• 4 large eggs (room temperature)

---

🍦 Cream Filling (Classic Vanilla)

• 1 cup (240 ml) heavy whipping cream (very cold)

• 2–3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

OR
Pastry cream / custard (optional, bakery style)

---

🍫 Optional Toppings

• Powdered sugar (for dusting)

• Chocolate ganache

• Melted chocolate drizzle

---

🔪 PREPARATION STEPS

1. Preheat oven to 200°C / 400°F

2. Line a baking tray with parchment paper

3. Bring eggs to room temperature

---

🍳 STEP-BY-STEP DIRECTIONS

---

🥐 Step 1: Make the dough (Choux Pastry)

1. In a saucepan, combine:

   • Water

   • Milk

   • Butter

   • Sugar

   • Salt

2. Heat on medium heat, stirring until butter melts and mixture comes to a full boil.

---

🥐 Step 2: Add flour

1. Reduce heat to low.

2. Add all the flour at once.

3. Stir quickly with a wooden spoon.

4. Cook for 1–2 minutes until:

   • Dough forms a smooth ball

   • Dough pulls away from the sides

   • A thin film forms on the pan bottom

(This step dries the dough — very important!)

---

🥐 Step 3: Cool slightly

1. Remove pan from heat.

2. Let dough cool 5 minutes (so eggs don’t cook).

---

🥐 Step 4: Add eggs

1. Add eggs one at a time.

2. Beat well after each egg.

3. Dough should be:

   • Smooth

   • Glossy

   • Thick but pipeable

   • Forms a “V” shape when spoon is lifted

(You may not need the last egg fully — add gradually.)

---

🥐 Step 5: Pipe the puffs

1. Transfer dough to a piping bag with a round tip.

2. Pipe small rounds (about 4–5 cm / 2 inches).

3. Leave space between each puff.

4. Dip finger in water and gently smooth peaks.

---

🥐 Step 6: Bake

1. Bake at 200°C / 400°F for 20 minutes.

2. DO NOT open the oven.

3. Reduce heat to 180°C / 350°F.

4. Bake another 10–15 minutes until:

   • Golden brown

   • Light and hollow

---

🥐 Step 7: Cool properly

1. Turn off oven.

2. Crack oven door open slightly.

3. Leave puffs inside for 10 minutes (prevents collapse).

4. Remove and cool completely on rack.

---

🍦 MAKE THE CREAM FILLING

1. In a cold bowl, add:

   • Heavy cream

   • Powdered sugar

   • Vanilla

2. Whip until stiff peaks form.

3. Keep chilled until ready to use.

---

🥐 FILL THE CREAM PUFFS

Method 1: Piping (Best)

1. Make a small hole at the bottom of each puff.

2. Pipe cream inside until full.

Method 2: Slice & Fill

1. Cut puff in half.

2. Spoon or pipe cream.

3. Place top back on.

---

🍫 FINAL TOUCH

• Dust with powdered sugar

• OR drizzle with chocolate

• Serve fresh 😍

---

⭐ PRO TIPS (VERY IMPORTANT)

• High heat first = puffs rise

• Don’t open oven early

• Dry dough well before eggs

• Fill only when completely cool