Cream puffs have given me so much grief for so long, lol. I made my first batch a few years ago and they turned out perfect, but then all of a sudden they never EVER turned out. They didn't puff up in the oven, some could have used them as a weapon! My sister and I had many discussions on what I could possibly be doing wrong, until it hit both of us one day, I was leaving the pot on the burner while adding the eggs! So essentially I was cooking the eggs too much so they didn't have a chance to rise in the oven. Now that I take the pot off, no problem. Such a small change but it makes the world of difference.
1 cup water
1/2 cup butter
1 cup flour
1 tsp baking powder
1/2 tsp salt
Bring water and butter to a boil. in the meantime, stir the flour, bkg pwd and salt together in a separate bowl. Now dump this into the boiling water, stirring vigorously until the dough forms a large ball and leaves the sides.
Take the pot off the burner (I let this sit for just a few minutes to make sure it's not too hot). Using your mixer add the eggs one at a time, mixing in between eggs. You can do this by hand but unless you have super strength arms, they will probably get sore.
Drop by teaspoonfuls on a baking sheet and bake for 10 minutes at 425 F, than turn the oven down to 325F and bake for another 15-20 minutes. Baking the puffs at a high temperature for a few minutes is what helps the cream puffs to puff up so nicely.
Let cool and fill with whatever you like. I love to do nutriwhip and a couple tablespoons of vanilla pudding mix and 1 tsp vanilla. I whip this together until firm and fill the puffs. Now you can either dust the tops with icing sugar or if you're like me and love chocolate, you can dip the tops in melted chocolate. It makes them taste more like an eclair but either way, they're great.
Note: Depending on how much pudding mix you add to the cream, you might need to add a tbsp or two to sweeten it a little. Taste it for yourself and decide if it needs a little more sweetness.