Recipe of Homemade Foolproof Cream Puffs

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, foolproof cream puffs. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Foolproof Cream Puffs is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Foolproof Cream Puffs is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have foolproof cream puffs using 13 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Foolproof Cream Puffs:

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

Instructions 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.

So that’s going to wrap this up for this special food foolproof cream puffs recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!