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Foolproof Cream Puffs
Foolproof Cream Puffs

Before you jump to Foolproof Cream Puffs recipe, you may want to read this short interesting healthy tips about Healthy Power Goodies.

Ingesting healthy foods can make all the difference in the way you feel. We have a tendency to feel way less gross when we increase our consumption of healthy foods and decrease our consumption of junk foods. A piece of pizza doesn’t make you feel as healthy as eating a fresh green salad. Choosing healthier food choices can be challenging when it is snack time. Shopping for snack foods can be a challenge because you have a great number of options. Here are a few healthy snacks which you can use when you need a fast pick me up.

Yogurt is often a snack a lot of people neglect. Eating natural yogurt in place of a wholesome larger lunch just isn’t a good idea. As a snack, however, yogurt is one of the greatest things you are able to reach for. It contains tons of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can actually help your digestive tract work properly depending upon the culture used to produce it. Fast hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an excellent method to delight in a flavorful snack without the need of too much sugar.

A large variety of quick health snacks is easily accessible. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to foolproof cream puffs recipe. You can have foolproof cream puffs using 13 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to prepare Foolproof Cream Puffs:
  1. You need Choux pastry
  2. Provide ★Butter
  3. Provide ★Water
  4. Take Cake flour (sifted twice through a fine strainer)
  5. Provide Eggs (at room temperature and beaten well)
  6. Use Simple & Secret Custard Cream
  7. You need ◆Milk
  8. You need ◆Egg yolk
  9. Take ◆Sugar
  10. You need ◆Cake flour
  11. Take Butter
  12. You need Vanilla essence
  13. You need 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.

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