Cream Puffs from Scratch

Preheat your oven to 400°F /200°C/ Gas mark 6 and line a baking sheet with parchment paper.

In a medium saucepan, combine water, milk, sugar, salt, and butter. Bring to a boil over medium heat. Remove the saucepan from the heat and quickly stir in the flour until the mixture forms a ball. Return the saucepan to low heat and cook the dough for about 2 minutes, stirring constantly, to dry it out.

Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs, one at a time, mixing well after each addition until you have a smooth, thick paste.

Spoon the dough into a pastry bag fitted with a large round tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between them.

Bake the cream puffs for 25 minutes or until golden brown. Remove the baking sheet from the oven and quickly prick the bottom of each puff with a toothpick to release steam. Return the baking sheet to the oven and bake for an additional 5-10 minutes or until the cream puffs are deep golden brown and crisp.

Remove the cream puffs from the oven and let them cool completely on a wire rack.

Whipped cream filling - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream, cream cheese, powdered sugar, and vanilla extract together until stiff peaks form.

Assemble - Cut the tops off the cooled cream puffs and fill them with the whipped cream. Replace the tops and dust the cream puffs with powdered sugar before serving. Enjoy!