Japanese Cream Puffs

Hope you enjoy this decadent Japanese Creampuff! You can store your shells in the fridge for up to a week covered with plastic wrap. You can freeze the shells up to a month. You can fill only what you need and store the rest! Recipe: Pastry 1 cup water 1/2 cup butter (4 ounces) 1 cup all-purpose flour 1/4 teaspoon salt 4 large eggs Immediately bake in a very hot oven 410-430 degrees F, 25-30min until well puffed and browned then down to 210 degrees F for 40 min or more to dry. Top Crust: 1-ounce butter - You may need to adjust butter quantity. If your dough is too dry and you can't form a disk add more butter. 1⁄3 cup powdered sugar or granulated sugar 1⁄3 cup all-purpose flour Stabilized whipped cream: 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy cream - (Depending on how many cream puffs you want to fill at a time you may need more). 2-3 Tbs powdered sugar (more or less to taste) 1/2 teaspoon vanilla extract - or vanilla paste. Enjoy!

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