Foolproof Cream Puffs
Foolproof Cream Puffs

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, foolproof cream puffs. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Foolproof Cream Puffs is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Foolproof Cream Puffs is something that I have loved my entire life. They are fine and they look wonderful.

This easy recipe for foolproof cream puffs is straightforward and lifechanging! Homemade cream puffs have never been easier! If cream puffs have ever seemed intimidating and out of reach to.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook foolproof cream puffs using 13 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Foolproof Cream Puffs:
  1. Make ready Choux pastry
  2. Make ready 60 grams ★Butter
  3. Get 80 ml ★Water
  4. Get 70 grams Cake flour (sifted twice through a fine strainer)
  5. Make ready 3 large Eggs (at room temperature and beaten well)
  6. Get Simple & Secret Custard Cream
  7. Make ready 200 ml ◆Milk
  8. Prepare 3 ◆Egg yolk
  9. Make ready 80 grams ◆Sugar
  10. Prepare 30 grams ◆Cake flour
  11. Take 30 grams Butter
  12. Get 1 Vanilla essence
  13. Take 1 tbsp Rum (optional)

There's a small but distinct difference between the two (whipping cream. Cream puffs are a great way to make impressive desserts to wow your guests. These Cream Puffs are made from scratch, and taste so delicious freshly baked out of the oven. Little bites of choux pastry are filled with an easy vanilla pastry cream and topped with chocolate!

Steps to make Foolproof Cream Puffs:
  1. Making the custard cream! Add all of the ingredients marked with ◆ to a bowl and mix well.
  2. Strain the mixture into a saucepan.
  3. Warm the mixture on a low heat while stirring. Once the mixture starts to thicken stop the heat. Make sure the mixture doesn't burn.
  4. Once the heat is stopped, add the butter, some vanilla essence, and rum to get your desired flavor. It's ready! Cover the cream with plastic wrap to prevent the surface from drying out.
  5. Now to make the choux pastry. Add all of the ingredients marked with ★ to a saucepan. The mixture should have yellow bubbles at first. Bring the mixture to a boil until the bubbles become whiter and finer. This is the first important point.
  6. Stop the heat and add the flour all at once. Mix the mixture together quickly and then turn the heat back on to low. Keep mixing the mixture quickly.
  7. Stir the mixture strongly for around 1 minute then stop the heat. If you don't mix well here then the choux pastry won't rise in the oven.
  8. Add the egg in 2-3 goes, mixing after each addition. There is a whole egg yolk in this photo for easier understanding, but you should be adding well beaten egg a little at a time instead.
  9. The mixture will look like this when you've just added the egg but it should come together much better after some more mixing.
  10. Once the mixture looks like this, add some more egg and stir again. When you're making choux pastry it's important to work and mix quickly.
  11. The mixture needs to become creamy and should fall slowly off a spatula in triangle shapes. When it does, preheat the oven to 190°C.
  12. When the mixture slowly falls off a spatula as described above, it's ready. Add the egg while keeping an eye on the consistency of the mixture.
  13. Pipe the mixture out onto a baking tray lined with parchment paper. Leave plenty of space between each dollop of mixture and spray evenly with water before putting in the oven.
  14. You can make your own piping bag but transferring the mixture to a plastic bag and cutting off one of the corners.
  15. Bake the choux pastry for 20 minutes at 200°C, then turn the temperature down to 180°C and bake for a further 5-10 minutes. *Please don't open the oven until the choux pastry has baked or they may not puff up!
  16. (Caution) Do not turn the oven temperature down until the cream puffs have puffed up completely. The time listed here is just an estimate, the cooking time will actually vary depending on your oven.
  17. If you turn the oven temperature down before they have fully puffed up, the choux pastry will deflate.
  18. Slice open the baked choux puffs and add the custard cream.
  19. In this photo I made cream puffs with both custard cream and whipped cream. I sifted some sugar over the top and added a strawberry to each cream puff to finish! Kiwi fruit also looks good.
  20. Cooking time and temperature will vary depending on your oven so please adjust accordingly.

Profiteroles, also known as cream puffs or choux à la crème in French, are choux pastry balls filled with whipped cream or ice cream and topped with a rich, chocolate sauce. Ever wanted to make perfect Cream Puffs at home? Today I'm showing you exactly how to make them completely from scratch in the comfort of your own kitchen. The French dessert tower made of cream puffs stuck together with caramel is known as a A croquembouche is made with custard-filled cream puffs that are assembled in a pyramid shape stuck. Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding.

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