👩‍🍳 Instructions

1. Make the Choux Pastry

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
• In a saucepan, bring water and butter to a boil. Add flour and salt; stir quickly until dough forms and pulls away from the sides.
• Cool for 5 minutes. Add eggs one at a time, beating well after each until smooth and glossy.
• Scoop or pipe small mounds onto baking sheet.
• Bake for 25–30 minutes, or until puffed and golden. Cool completely.

2. Make the Vanilla Cream

• Whip heavy cream, sugar, and vanilla until stiff peaks form.
• Transfer to a piping bag or spoon into cooled puffs.

3. Fill the Puffs

• Cut the tops off each puff or poke a small hole in the bottom and pipe in the cream.

4. Add the Apricot Glaze (Optional)

• Warm apricot jam slightly and brush over the tops of the filled puffs for a sweet glaze.

5. Finish & Serve

• Dust with powdered sugar and serve immediately—or refrigerate for up to a day.

💡 Pro Tips

• Want a more citrusy kick? Add lemon zest to the cream.
• Skip the glaze and drizzle with chocolate or caramel for a twist.
• Freeze unfilled puffs and fill fresh for party-perfect results.