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Classic Cream Puffs

May 24, 2019 Edit
This is the basic recipe for making cream puffs using the classic french pastry- pate a choux.
1 cup water (8 fl oz, 240 ml) 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams) large pinch kosher salt 2 TBSP granulated sugar (0.8 oz, 24 grams) 1 cup all-purpose flour (4.5 oz, 127 grams) 4 large eggs For the Cream Chantilly 1½ cups heavy cream, cold 3 TBSP powdered sugar 1 tsp vanilla

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