Cream puff or Choux cream is a simple but lovely dessert. It's also a good way to get rid of milk and eggs.
I have a big bottle of milk that will expire within 2 days and a dozen of eggs in the fridge. It's time to clear the fridge and then I can go shopping again!
Making cream puff is much easier than making cake. It needs to be baked at high temperature. I usually poke holes into the finished puffs right after they have come out of the oven. Then return them back into the still-warm with the door slightly opened for 10-15 minutes. Another option is to reduce the oven temperature from about 400 degrees F to 350 degrees F about a quarter of the way into the baking process. Either way , it will produce the crispy shells but the inside is mostly hollow.
Fill it up with cream from the bottom of the puff by making a tiny incision , that way the puff will remain in a good shape.
No need to be a piping expert, just squeeze.
These cream puffs will be quick to disappear. Enjoy!
5 comments:
Oh i love it much!!!
Extra custard filling for me, pleaseeeeeeeeee....
Why my choux cream always turn out flat? Let me eat yours,please.
Hi Ezy-Sea Hill, sure extra filling for you :)
Hi Anonymous, let's try the method of baking as mentioned in this blog. Baking too many puffs in one baking tray also causes them to collapse. Happy baking.
Hi Dreamy Sweets,
I did it. Followed your advice on baking method and I baked them in 2 baking sheets, so it's not crowded. My first perfect batch of cream puffs!
Thanks for sharing the tips. It's easy to find the recipe, but not easy to find the persons who share the baking tip. Thank you sooooooo much.
I like cream puff with custard filling! i want extra filling too.. Yum..
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