Classic Cream Puff Pastry (Choux Pastry)

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring the mixture to a boil over medium-high heat.

Once the mixture reaches a rolling boil, reduce the heat to medium. Add all-purpose flour all at once, stirring vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and begins to film the bottom of the pan, about 1 minute.

Remove the saucepan from the heat and let it cool slightly for about 5 minutes. This prevents the eggs from cooking upon contact.

Add the eggs, one at a time, beating well after each addition. This can be done with a wooden spoon or an electric mixer on low speed. The dough will be smooth, shiny, and thick once all eggs have been incorporated.

Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 1 1/2-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 10-15 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during the initial 20 minutes of baking to prevent the pastries from collapsing.

Remove the pastries from the oven and transfer to a wire rack to cool. Use a small knife to make a small hole in the bottom of each pastry to release any steam and prevent them from getting soggy.

Once cooled, fill the pastries with sweetened whipped cream, custard, or your favorite filling. Serve immediately or store in an airtight container until ready to serve.