• Servings: 20-25
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• Vanilla Bean Pastry Cream (see recipe)

1. Preheat oven to 425 degrees F (220 degrees C).
2. Prepare cream puff shells: In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
3. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
4. When the shells are cool, either split and fill them with the pastry cream mixture, or use a pastry bag to pipe the cream into the shells.

"These were a lot easier to make than I expected. The pastry cream is to die for and would be great in a trifle as well."