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We hope you got benefit from reading it, now let’s go back to easy microwaved cream puffs recipe. You can cook easy microwaved cream puffs using 9 ingredients and 34 steps. Here is how you achieve that.
The ingredients needed to cook Easy Microwaved Cream Puffs:
- You need Butter
- Take Water
- Take Cake flour
- Provide Whole eggs
- Use Toppings:
- Get Custard Cream
- Use Heavy cream
- Use Powdered sugar
- You need Your favorite fruits (I recommend strawberries and peaches)
Steps to make Easy Microwaved Cream Puffs:
- Make "Seriously Delicious Microwave Cooked Custard Cream"and let cool.
- Put the butter and water in a heatproof bowl and heat at 900 W for 3:40.
- Heat until it begins to boil, then mix well with a whisk until the sides of the bowl are splattered and it makes a sizzling sound.
- Sift the cake flour, then sift it again into the bowl from Step 3.
- Mix until no longer powdery, then heat in the microwave for 1 minute at 900 W.
- Remove from the microwave and mix well… then heat again at 900 W for 40 seconds.
- Add one egg and mix.
- Switch to a rubber spatula and bring it all together. Mix until the bowl is clean.
- Add the second egg and mix well. It will become easier little by little.
- Now, this part is important. Beat the third egg in a separate bowl and mix into the batter one tablespoon at a time.
- Check the consistency as you mix. When it drops from a spatula, it is a sign that you need to add a bit more egg.
- When it becomes thin and film-like and the batter has settled, it means it's ready! Even if you have egg left over, don't add it in.
- [Careful!!] If it becomes ribbon-like, then you have added too much egg. It won't expand correctly, but you may as well keep going so that you know how to do it next time.
- Preheat your oven to 200℃ for 15 minutes.
- Spoon the batter onto kitchen parchment paper (I make it with about 1 tablespoon of batter each).
- Of course, you can use a pastry bag, but I don't have one, so I use a spoon. Do as you like.
- Put a little water on top with your finger and adjust the shape. *Don't put too much water on it. It's best if you use just one tap of a wet finger per piece.
- If you use a pastry bag in Step 15, be sure to wet your finger and press down on the end where it cut off from the bag.
- It will look like this from above.
- In Step 15, if using a pastry bag, you can gently mist water on top and then put it in the oven, so then you don't have to press it with your finger!
- Bake in an oven preheated to 170°C for 15 minutes. Then, reduce the heat to 160°C and bake for an additional 10~15 minutes.
- [Caution!!] Absolutely do not open the oven up midway through. If you open it up, the puffs definitely won't expand.
- [Key Point 1] Reducing the heat is crucial for evaporating the moisture. Please adjust the baking time according to the color of the puffs.
- [Key Point 2] When you get used to how the recipe works, you might want to try baking it for a longer time (an additional 2 minutes).
- [Key Point 3] If you're concerned, turn off the oven and let sit in the oven for 10 minutes.
- [Key Point 4] The baking time will vary due to the oven, moisture, and dough, so I recommend baking just one puff at first to find the right balance.
- Once baked, put onto a rack to cool.
- [Key Point] If after baking they puffed out but shrank again, either the baking time wasn't long enough and/or the water didn't evaporate enough.
- Once cooled, cut in half with a knife.
- Now, decorating. First, top with custard.
- Then, whip up some heavy cream with sugar and top the custard.
- Cover with the top of the puff and garnish with the sugar. This time, I added some sliced strawberries.
- It's also great without strawberries! I recommend stuffing it full of cream.
- If you want to make a half batch, change all the microwaving steps to 600 W and heat for 1:45 in Step 1, 40 seconds in Step 5, 20 seconds for Step 6, remove, then do another 10 seconds.
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