Mini Cream Puffs Recipe

Preheat your oven to 200 degrees Celsius (400°F) using top and bottom heat, placing the rack in the middle position.

In a medium saucepan, combine the butter, water, and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.

Remove the saucepan from the heat and immediately add all the all-purpose flour at once. Stir vigorously with a wooden spoon or spatula until the mixture comes together to form a smooth ball of dough.

Return the saucepan to medium heat and continue to cook the dough, stirring constantly, for 1-2 minutes. This step, known as 'dessécher,' helps to dry out the dough and develop a film at the bottom of the pan.

Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes. Then, add the eggs one at a time, beating well with a spatula or electric mixer after each addition until each egg is fully incorporated and the dough is shiny and smooth.

Transfer the choux pastry to a piping bag fitted with a round nozzle. On a baking sheet lined with parchment paper, pipe small, uniform mounds of dough, leaving some space between each for expansion.

Bake in the preheated oven for 20-25 minutes, or until the cream puffs are beautifully golden brown and well-puffed. To prevent them from collapsing, turn off the oven and let them cool inside with the door slightly ajar for an additional 10-15 minutes.

While the cream puffs are cooling, prepare the filling. In a separate bowl, whip the 350ml cold whipped cream with 2 tablespoons of powdered sugar until stiff peaks form.

Once the cream puffs are completely cooled, make a small hole at the bottom of each puff or carefully slice them in half horizontally. Use a piping bag (or a spoon) to fill them generously with the whipped cream.

Dust with additional powdered sugar, or garnish with fresh berries if desired. Serve immediately and enjoy these delicate treats!