Choux pastry with a custard cream filling. Decorate tops with melted chocolate or a dusting of icing sugar.
Best thing ive ever baked, yes it was that easy and tasted wonderful - 03 Dec 2012
I found it needed an extra egg but otherwise, spot on! Just follow the steps and you can't possibly go wrong! Piped the custard into the middle, then dipped tops in melted chocolate. Winner, winner, chicken dinner! - 17 Mar 2015
I ran thru all the cream puff recipes here and found that they are all the same. What makes or breaks the puff pastry is the way you make them. I use a turbo roaster for baking and I find that the puffs would stay in shape better if I bake them at 450F for the first 20 mins, then 350 for the next 5 mins, then 250 for the last 5 mins. This way the puffs are cooked inside (it taste less eggy, if the insides aren't cooked they look and taste like scrambled eggs). As for those who said that their pastry didn't puff, i think you better check the temp, lower temp won't help the pastry puff, it also causes you're dough to be soaked in butter (deep fried dough as my brother called it)as i've experienced. - 13 Dec 2005 (Review from Allrecipes USA and Canada)