Ingredients

Instructions

Step 1. Preheat the oven the 425F and line a baking sheet with parchment paper or a silicone baking mat

Step 2. In a medium saucepan, combine water, 1/2 milk, butter, sugar and salt. Bring just to a boil over medium heat then remove from heat and stir in flour all at once with a wooden spoon.

Step 3. Once flour is incorporated, place back over medium heat stirring constantly for : 1/2 - 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.

Step 4. Transfer dough to a large mixing bowl and beat using a mixer on medium speed for 1 minute. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.

Step 5. Transfer the dough to piping bag fitted with a 1/2" round tip. Pipe 28 puffs.

Step 6. Bake at 425F for 1o minutes in the center of the oven. Without opening oven, reduce temp to 325F and bake 20-22 min longer or until golden brown on the top. Transfer to wire rack to cool completely.

Step 7. In a large mixing bowl, combine heavy cream, sugar and vanilla extract. Beat on medium-high speed until fluffy wit the stiff peak (2min). Transfer to a piping bag fitted with a large opening star tip.

Step 8. Once cream puffs are completely cooled, fill them with cream. Dust with powdered sugar and serve!