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Combine butter, milk, water and sugar in saucepan over high heat. Bring to a boil, then stir in flour until a smooth dough forms. Remove from heat and cool for 5 minutes.
In the bowl of an electric mixer, combine dough with eggs, adding one at a time, until smooth. Scoop dough into pastry bag or plastic bag with 1/2" hole cut in the corner for piping. Pipe 24 mounds of dough about 1 1/2" wide on a lined baking sheet. Bake for about 25 minutes, until puffy and golden.
Meanwhile, whisk heavy cream, sugar and vanilla in an electric mixer until stiff peaks form. Using a filling tip or removing the top of each pastry, pipe cream into the center of each once completely cool. Dust with powdered sugar and/or chocolate syrup and serve.