The pastry for making cream puffs is called choux pastry, choux paste, pâte à choux or cream-puff pastry, This special pastry is made by an entirely different method from other pastries. The dough is created by combining flour with boiling water and butter, then beating eggs into the mixture, making a very sticky and paste-like mixture. During baking, the eggs cause the pastry to puff up into irregular domes. (My personal favorite is a cream puff filled with sweetened whipped cream and topped with chocolate icing.)

Cream Puffs with Variations

Puff Pastry:
4 large eggs
1 cup water
1/2 cup butter
1 cup all-purpose flour

Vanilla Pastry Cream:
2 large eggs 2 large egg yolks 1/2 cup granulated sugar 1/3 cup cornstarch 2 cups half-and-half (light cream) 2 tablespoons butter, softened 2 teaspoons vanilla extract

Sweetened Whipped Cream:
2 cups (1 pint) whipping or heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Chocolate Icing: (optional)
3 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon butter, melted
1 cup powdered sugar
1 to 2 tablespoons hot water, as needed

Powdered sugar for sprinkling (optional)

Preheat oven to 400°F (205°C).
For Puff Pastry: Break open eggs into a small bowl and beat lightly; set aside.
Heat water and butter to a rolling boil in a large saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
Beat in eggs, all at once and continue to beat vigorously until smooth.
Drop dough by scant 1/4 cupfuls about 3-inches apart onto an ungreased baking sheet.
Bake 35 to 40 minutes or until puffed and golden brown. Cool away from any drafts.
When completely cooled, cut off top 1/3 of each puff and pull out any filaments of soft dough.
Fill puffs with Vanilla Pastry Cream or Sweetened Whipped Cream. Replace tops and lightly sprinkle with powdered sugar or frost with Chocolate Icing. Refrigerate until ready to serve. Best served on the same day they are made.
For Vanilla Pastry Cream: Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours before filling puffs.
For Sweetened Whipped Cream: Place all ingredients in a mixing bowl and beat with an electric mixer until stiff peaks form.
For Chocolate Icing: Combine all ingredients, starting with 1 tablespoon hot water and beat until smooth and of spreading consistency, adding more water if needed.

Makes 12 cream puffs.

Variations:

Chocolate Cream Puffs: Decrease flour to 3/4 cup plus 2 tablespoons. Mix 2 tablespoons unsweetened baking cocoa and 1 tablespoon granulated sugar with the flour. Omit Vanilla Pastry Filling. Fill puffs with chocolate pudding and frost with Chocolate Icing.

Chocolate Eclairs: Drop dough by scant 1/4 cupfuls onto ungreased baking sheet. Form each into an oblong finger-shape about 4 1/2-inches long and 1 1/2-inches wide. Bake as directed; cool. Fill with Vanilla Pastry Cream or Sweetened Whipped Cream. Frost with Chocolate Icing.

Nutritional Information Per Serving (1/12 of recipe; with Vanilla Pastry Cream and Chocolate Icing): 283.8 calories; 59% calories from fat; 19.0g total fat; 183.6mg cholesterol; 131.4mg sodium; 125.2mg potassium; 22.6g carbohydrates; 0.8g fiber; 9.0g sugar; 21.8g net carbs; 6.2g protein.

Nutritional Information Per Serving (1/12 of recipe; with Sweetened Whipped Cream and Chocolate Icing): 283.7 calories; 79% calories from fat; 25.6g total fat; 148.6mg cholesterol; 102.9mg sodium; 87.0mg potassium; 10.3g carbohydrates; 0.7g fiber; 0.6g sugar; 9.5g net carbs; 4.3g protein.