Foolproof Cream Puffs

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Foolproof Cream Puffs. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Foolproof Cream Puffs is one of the most favored of current trending meals on earth. It's easy, it's fast, it tastes yummy. It's enjoyed by millions daily. They're nice and they look fantastic. Foolproof Cream Puffs is something that I have loved my whole life.

Many things affect the quality of taste from Foolproof Cream Puffs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Foolproof Cream Puffs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Foolproof Cream Puffs is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Foolproof Cream Puffs using 13 ingredients and 20 steps. Here is how you can achieve it.

This is my family's tried and true cream puff recipe.

It's important to make sure to preheat the oven and whip this dough up as quickly as possible. Recipe by Komatsuta

Ingredients and spices that need to be Prepare to make Foolproof Cream Puffs:

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

Steps to make 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.

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So that's going to wrap this up with this special food Simple Way to Prepare Speedy Foolproof Cream Puffs. Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!