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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a saucepan, combine butter, water, and vanilla. Bring to a boil.
Reduce heat and stir in flour all at once. Mix vigorously until the dough forms a ball and pulls away from the pan.
Let cool for 5 minutes.
Add eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.
Use a spoon or piping bag to drop dough onto the baking sheet (about golf-ball size).
Bake for 20–25 minutes until puffed and golden. Cool completely before filling.
For the filling, whip cream with powdered sugar and vanilla until stiff peaks form.
Slice puffs open and fill with cream. Dust with powdered sugar or drizzle with chocolate if desired.
Serving and storage tips:
Serve chilled or at room temperature. Store in the refrigerator for up to 2 days. Avoid freezing once filled, as the cream may separate.
Variations:
Fill with chocolate mousse or custard instead of whipped cream.
Add a chocolate glaze or caramel drizzle on top.
Make mini versions for parties or tea-time treats.
FAQ:
Can I make the shells ahead of time?
Yes, bake and cool them, then store in an airtight container up to 2 days before filling.
Why did my puffs collapse?
They need to be fully baked—if undercooked, they collapse as they cool. Avoid opening the oven door too early.
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