1. Prepare the Choux Pastry

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cream puffs from sticking.

In a medium saucepan, combine the butter, water, and salt over medium heat. Stir occasionally until the butter is completely melted, and the mixture begins to boil. Once the mixture comes to a boil, remove it from the heat and immediately stir in the flour.

Mix vigorously with a wooden spoon or spatula until the dough comes together into a smooth ball. This will happen quickly, so be ready to move fast. Return the saucepan to the heat and cook the dough for another 1-2 minutes, stirring constantly. This helps to remove excess moisture and ensures the dough will puff properly when baked.

Remove the saucepan from the heat and let the dough cool for a few minutes. Once it has cooled slightly, begin adding the beaten eggs one at a time. After each addition, stir vigorously to incorporate the eggs into the dough. The dough should be smooth and glossy, with a consistency that holds its shape when piped, but still a little soft. If it seems too stiff, you can add a little bit of water or milk to loosen it.

2. Pipe the Choux Pastry

Once the dough is ready, transfer it to a piping bag fitted with a large round tip (or you can use a plastic zip-top bag with the tip of one corner snipped off). Pipe the dough onto the prepared baking sheet, forming small rounds about 1 inch in diameter. Leave about 2 inches of space between each puff, as they will expand as they bake.

If you don’t have a piping bag, you can use two spoons to drop small mounds of dough onto the baking sheet. Try to make the mounds as uniform as possible to ensure even baking.

To smooth out any peaks or uneven edges, dip your finger in a bit of water and gently smooth the tops of the puffs. This will help them bake evenly and avoid any sharp points.

3. Bake the Choux Pastry

Place the baking sheet in the preheated oven and bake the cream puffs for 25-30 minutes, or until they are golden brown and puffed up. Do not open the oven door during the first 20 minutes of baking, as this can cause the puffs to collapse.

The puffs are done when they are golden brown and sound hollow when tapped on the bottom. If they seem too soft, you can leave them in the oven for a few more minutes. Once they are baked, remove them from the oven and let them cool on a wire rack. Be sure to let them cool completely before filling.

4. Prepare the Cream Filling

While the puffs are cooling, you can prepare the cream filling. In a medium mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer or a hand whisk to beat the cream on medium-high speed until stiff peaks form. The whipped cream should hold its shape and be smooth and fluffy.

If you prefer a firmer filling, you can fold in some mascarpone cheese or cream cheese to add a richer texture. For a flavored twist, you can also add a few tablespoons of cocoa powder, lemon zest, or even a shot of espresso to the whipped cream for an extra layer of flavor.

5. Fill the Cream Puffs

Once the choux pastry shells have cooled, use a small sharp knife to cut a slit in the side of each puff. Alternatively, you can make a small hole in the bottom of each puff with a pastry tip or a wooden skewer. This will be the opening for filling the puffs.

Transfer the whipped cream filling to a piping bag fitted with a round tip. Insert the tip into the slit or hole in each puff and gently squeeze to fill them with the cream. Be sure not to overfill, as the cream may spill out. Alternatively, you can spoon the cream into the puffs if you don’t have a piping bag.

6. Optional Toppings and Serving

To add a touch of elegance, you can dust the filled mini cream puffs with powdered sugar just before serving. If you’re feeling extra indulgent, you can drizzle or dip the cream puffs in melted chocolate or chocolate ganache for a glossy finish. This will give the puffs an additional layer of sweetness and create a beautiful contrast with the soft cream inside.

Arrange the cream puffs on a serving platter and serve immediately, or refrigerate them for later. If refrigerating, be sure to store them in an airtight container to keep the puffs from becoming soggy.

7. Serve and Enjoy

Mini Cream Puffs are best enjoyed the same day they are made, as the pastry can become soggy if left for too long. However, they can be refrigerated for up to 1-2 days. They make a stunning dessert for any occasion and are perfect for sharing at parties, family gatherings, or holiday meals.