4large eggs (room temperature)(each egg should weigh 60-61 grams with shell)
CHANTILLY CREAM FILLING
1cupwhole or whipping cream(240 grams)
2tablespoons icing /powdered sugar (sifted)
FOR THE CHIOUX PASTRY
In a medium pot on medium heat, add the water, butter, sugar and salt mixing to combine as the butter melts, when it starts to come to a rolling boil remove from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.
Place the pot on low heat and stir rapidly with a wooden spoon for approximately 2 minutes to allow the choux pastry to dry, it is ready when it starts to form a ball, loses its wet appearance and leaves white skin on the bottom of the pot, remove it from the heat.
Pre-heat oven to 375° (190° celsius). Line a 1-2 cookie sheets with parchment paper.
Transfer the dough to your mixing bowl and with the flat beater attachment start to mix on low for 1-2 minutes until the choux cools enough to add the eggs. Add one egg at a time and beat well before adding the next egg, one at a time. Scrape the bowl down after adding each egg. The dough batter should be glossy and creamy and fall in a stream from your paddle.
Using a spoon or a pastry bag with the large round tip, form mounds of pastry. Wet your finger with a little water to flatten down (any pointy parts)on the tops of the cream puff.
Bake for 30-35 minutes. Turn off the oven. Leave cream puffs in the oven to dry for an additional 10 minutes, leave the oven door slightly ajar with a wooden spoon handle in the door. Remove from the oven and let cool completely on a wire rack before filling with Italian Cream Filling or a simple Chantilly cream. Enjoy!
In a medium bowl beat the cream until it reaches the soft peak stage then add the icing sugar and vanilla, beat again until stiff peaks appear. Fill cooled shells.
I usually make 10 medium puffs with this recipe but you could make 6-7 large shells or even 20 or more small.