Easy Easy Classic Cream Puffs !!!

Ingredients:

For the Shells

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

Directions:

For the Shells

Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.

Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.

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