My mom is the master of cream puffs. I would have to say that it is her signature dessert. She always makes them with such ease and they always come out perfect. I would say I have been trained by a master of the cream puffs which my mom calls Choux, which is french, which is funny since she is born and raised Italian. In Italy we call them Profiteroles although smaller. But my mom always made them big and yummy, they were definitely a favorite and a favorite of my father. My mom would fill them with custard she made and then dust them with powder sugar. Then I took them as a twist on an eclair and topped them with nutella. Still keeping it Italian Flavors and for the chocolate lovers like me. My mom calls me crazy for doing it but I think she's just taken back that someone might of just stepped in the cream puff making in the family. Maybe someday she'll officially hand me the baton. But here is the recipe for the dough of a cream puff. You can add custard, vanilla pudding, whip cream, or chocolate mousse. I prefer the custard. JUST A NOTE: DO NOT OPEN THE OVEN EARLY OR THE WILL FALL! ALSO CHECK OUT MY RECIPE FOR A MOCHA CREAM FILLING.