Beautiful Handmade Cream Puff (Crispy) シュークリーム(サクッと固め)
Oh sweet load. This was simply gorgeous sweets that I made for the first time. These beauties are just like flours come out for Spring having a little of snow.. Perfect sweets for holiday of new season.
I love a little hard, crispy puffs more than flabby ones because all cream inside comes out when I bite it and it makes a mess in my hands. Do you like that? You don't. So I made hard one.
It's nicely hard enough to hold plenty of cream, crispy enough to bite and enjoy, and it tastes amazing when the cream spreads out in your mouth. :) ohaah! Maybe I don't need much words to spell them out...it makes me hungry again.
Please also check out How to make Pastry cream which I used for these cream puff. I added some rum in the cream. Tastes & smells even better!
50g All-purpose flour (小麦粉)
1~1.5 Eggs, beaten (卵 1～1.5個)30g Unsalted butter, softened (無塩バター室温)
60g Milk (牛乳)
2 pinches Sugar (砂糖 2 つまみ)
1 pinch salt (塩 ひとつまみ)
1: Preheat your oven at 200℃ (400°F)
2: Butter, milk, sugar, in a small pot, bring to simmer. When it simmers, lower heat and toss flour and knead well. very well. Ready for arm workout. Make sure there's no flour pockets.
3: When the dough gets slightly dry, remove from stove and add gradually beaten egg. continue kneading with a rubber or wooded spatula. When you lift the spatula and the dough slowly drops (1,2,3 seconds and drop), it's ready.
4: Using a piping bag, pipe the dough ontoa cookie sheet. Gently smash the peak with water-ed fork.
*I used aluminum foil for an experiment and actually half puffs DIED. *weep* This is when before it happened..Please use baking/cookie sheet.
5: Using an atomizer/spray, spray water over these piped doughs, about 3 pushes, and put in the oven. Bake 10 minutes at 200℃(400°F) and another 15 minutes at 150℃(310~320°F).
DO NOT open the oven door after it finishes baking another (at least) 20 min. They wither.