Skyr Cream Puffs

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

In a medium saucepan, bring the butter and water to a boil over medium heat. Once boiling, add the flour all at once, and stir until the mixture forms a ball and pulls away from the sides of the pan.

Remove the pan from the heat, and let the mixture cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition.

Using a piping bag or a spoon, form small mounds of the dough on the prepared baking sheet.

Bake for 15 minutes at 220°C, then reduce the oven temperature to 180°C (350°F) and bake for an additional 10-15 minutes, or until the puffs are golden brown and crispy.

Remove from the oven and let them cool on a wire rack.

Whip the cream

In a medium bowl, mix the Skyr, whipped cream, sugar, and vanilla extract.

Once the cream puffs are cooled, cut them in half and fill them with the Skyr mixture.