Classic cream puffs with vanilla cream filling.

Remove from heat, add the vanilla extract (if using) and allow the cream to cool completely. In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Gently fold the whipped cream into the cooled cream mixture.
Assembly:
Once the puffs are out of the oven and cooled, cut them in half or make a small hole in the bottom. Carefully arrange the cream filling on each puff pastry.
To keep the choux crispy, fill them with the cream when serving.
Tips:
To ensure that the choux pastry remains crispy, avoid opening the oven door during baking, as this may cause it to collapse.
The cream puffs are to be enjoyed fresh. If you need to store them, store the empty cakes in an airtight container and the cream filling in the refrigerator, filling them just before serving.
Enjoy these delicious cream puffs, a perfect combination of soft choux pastry and delicious vanilla cream filling, ideal for impressing guests or treating yourself to a sophisticated dessert.