The infamous Creme Puff! One of my dad's favorite dessert, simply because...well it's simple!!! Try it out! Follow the instructions to the T!

Ingredients:

1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt

1 tspn vanilla or almond

2 TBS honey
1 cup eggs (4 large eggs)

Directions:

Preheat oven 425F.

1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another two minutes (TIME IT).

2. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. Let cool for a few minutes. You don't want the eggs to cook in the batter too fast!

3. Add the salt, honey and vanilla and blend. Add the eggs one at a time mixing rapidly after each egg addition until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger (wet finger tips with water), press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 30 minutes, depending on the size of your puffs (if smaller, bake less). Puffs should be golden brown all over, that is when it is done! If you don't cook it long enough it can be too wet inside when eaten. 

5. Remove from the oven and using a knife, cut in half carefully, creating a top and a bottom. Let it cool completely before adding your creme!

Whipped Cream Center:

1 pint Heavy Cream

1 tsp almond extract or vanilla

4 TBS Powder Sugar, or more if you like yours sweeter

Blend all ingredients until whip topping forms (stiff peaks). Pipe the cream on the bottom puff and simply place the top on the top of the whipped cream.

You can also dip the tops in melted chocolate (rather than cutting the puff in half, just cut a slit on the side to let air go through so your puffs don't deflate).