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.
1Heat oven to 400°F. Line cookie sheet with parchment paper.
2Heat water and butter in medium saucepan to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop batter by scant 1/4 cupfuls about 3 inches apart onto prepared cookie sheet.
3Bake 35 to 40 minutes or until golden brown. Remove from oven. Horizontally slice small portion from top of puffs; set tops aside. Remove any soft dough from inside of puffs. Remove puffs from cookie sheet to wire rack; cool completely.
4Fill puffs. Spread tops with Nutella and replace tops onto filled bottoms. Do not fill cream puffs until about to serve or take to a party. You can easily double or triple this recipe. Cover and refrigerate leftover puffs. 6 cream puffs.