Sadly, I made my very first cream puff three (3) years ago at our university lab and it turned out like a golf ball soaked in a melted iron and then thrown to the fridge. Just imagine how hard was that. -_- I can't remember what went wrong but all I know was I got a failing grade and haven't passed my NCII assessment because of such mess. *sob*
But for now, I guess I succeeded on my second attempt so I'll be sharing it with you guys! *applause*
LET'S GET STARTED!
Yield: 8 puffs
- 1/2 cup of flour
- 1/2 cup of water
- 2 eggs (meduim and at room temperature)
- 2 tablespoons butter
- icing sugar for dusting (optional)
1. In a double boiler, bring water and butter to a boil. Make sure that butter is completely dissolved.
2. Reduce heat to low, add in flour. With a wooden spoon, mix well until combined and begins to form a ball or dough.
3. Remove pan from heat. Let cool a bit for about 3 minutes or so.
4. Add eggs, one at a time, stir until incorporated. The mixture should not be glossy. Repeat with the remaining egg. Stop when you reached a thick consistency.
5. Line baking sheet with parchment paper or non-stick baking paper, pipe batter into round shape, about an inch apart.
6. Bake in a preheated oven (200C/400F) for about 25 to 35 minutes or until puffed and golden brown.
There are two (2) options in filling puffs.
1. Cut the choux with serrated knife, add filling, then replace top.
2. Make a hole at the bottom then pipe the filling.
Dust with confectioner's sugar and viola! Your cream puffs are ready! Easy right? Filling will be posted on my next recipe and tutorial so please stay tuned! Hehe.
Previous Recipe and Tutorial: Simple and Basic Cake Pop