Recipe: Yummy Cream puffs

Cream puffs. Cream puffs need to be thoroughly dried out or they will fall and be soggy. After making one batch of soggy puffs I did a little research in order to have success the second time around. When finished baking, poke a small hole in the side of the puff to let steam escape.

Cream puffs In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. You can cook Cream puffs using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Cream puffs

  1. It’s 125 ml of whole milk.
  2. You need 125 ml of water.
  3. You need 2 tsp of sugar.
  4. It’s Pinch of salt.
  5. It’s 100 gm of unsalted butter.
  6. Prepare 150 gm of flour.
  7. It’s 4 of large eggs.
  8. It’s of Whipped cream or custerd for the filling.

Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Cream puff is made with a French pastry dough, called choux pastry or pate a choux.

Cream puffs instructions

  1. But the first five ingredients on medium heat until the butter melt and the mixture comes to boil.
  2. Remove from heat and add the flour, stir well until it comes together.
  3. Back to heat, stir for 2 minutes, remove from heat.
  4. Let cool slightly.
  5. Add eggs one by one, make sure every egg is well incorporated.
  6. But in a piping bag and pipe small to medium balls.
  7. But in preheated oven at 170 c until puffed and golden colored.
  8. Should be empty inside.
  9. Fill with cream using narrow tip with a piping bag.
  10. But in the fridge and melt some chocolate, dip in the chocolate and cool, serve cold.
  11. Pon appetite.

To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings. These cream puffs are the ultimate pastry-case dessert to make at home. The crisp light shells are the perfect complement to the thick whipped pastry cream. In a large saucepan, bring the water, butter and salt to a boil over medium heat.

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