French Vanilla Cream Puffs

Blank canvases for all fillings one could think of and simply delectable on their own, these Choux Pasty puffs make the most perfect post dinner snack. Who am I kidding they make the best snack. Period. Plus, they are surprisingly easy to make and only require a few simple ingredients.

"So tasty that I could eat a billion" – Aarav Chugh, 11

There is no way anyone could no be simply obsessed with these airey pockets of joy. Usually when I make something they last in my kitchen a good couple days, but not with these. They were totally eaten up within minutes out of the oven. So here's the recipe for these French Profiteroles aka the most delicious cream puffs:

yield: 12 cream puffs

Ingredients:

Craquelin Topping

• 4 tbsp unsalted butter

• 2 1/2 brown sugar

• 1/3 all purpose flour

Choux Pastry

• 1/2 cup water

• 1/4 cup unsalted butter

• 2 tbsp granulated sugar

• 1 tbsp vanilla extract

• 1/2 cup all purpose flour

• 2 eggs

• ice cream of choice

Steps:

Craquelin Topping

1. Melt the butter and set aside to cool down.

2. Mix flour, melted better, and brown sugar and stir with a small spatula until completely combined.

3. Place the dough between two sheets of baking paper. Roll out as thinly as possible and place on a flat tray to set in the fridge for 30 minutes.

Choux Pastry

1. Mix together water, butter, vanilla, and sugar in a medium size pot on medium heat.

2. As soon as the butter has melted add in the all the flour. Use a wooden spoon and stir the dough until throughly combined.

3. Transfer into another bowl and allow the dough to cool off for 15 minutes.

4. Beat together eggs and slowly add to the choux batter. Make sure the pastry is shiny.

5. Preheat your oven to 350 degrees farenheit and grease the bottom of a baking tray

6. Place the choux pastry in a piping bag fitted with a large nozzle and pipe out small mounds. Make sure you leave space between the mounds because they will expand greatly in the oven.

7. Take the Craaquelin out of the fridge and using a small cookie cutter about the size of each choux, cut out the craquelin and place over each mound.

8. Bake for 12-15 minutes or until golden. Then open the oven door to allow the steam to be released and then directly re close it. Leave pastry to bake for 10 more minutes.

9. Transfer the puffs to a cooling rack and then allow to cool down completely.

10. Slice in half and fill the puffs with ice cream or your favorite cream filling and enjoy.