10:51
Foodilicious "Cooks@Work"
Added by Mafaza Halireen
to "FOODILCIOUS "COOKS @ WORK""
150 ml water
60 g butter,unsalted
pinch of salt
85 g plain flour
2 eggs
whipping cream
2 tsp vanilla
In a pot bring water to a boil, add butter and melt. Season with a pinch of salt. Remove from heat and add the flour all at once. Stir briskly using a wooden spoon.
Mixture will come away from sides of pot and form a ball. First add only one egg to the pastry and stir. Add the second egg and stir until a sleek dough results.
Pre-heat the oven. Fill the dough in a pastry bag with a star shaped tube.
Line a baking tray with parchment paper. Pipe cream puffs on the tray 2 inches apart. To make the cream puffs rise and become fluffy sprinkle a little water on the tray and shut the oven door immediately.
Do not open the door during baking. Bake 180 degrees for 15-20 minutes until golden. Put on a wire rack to cool and pierce each cream puff on the side with a knife so that the hot air can exhaust. Mix the cream with the vanilla and whisk until you have stiff peaks. Fill the cream in a separate pastry bag with a long thin tube.
After the cream puffs are cooled completely fill them using the hole you cut earlier with the knife. Cream puffs taste best when fresh from the oven.
to "FOODILCIOUS "COOKS @ WORK""
150 ml water
60 g butter,unsalted
pinch of salt
85 g plain flour
2 eggs
whipping cream
2 tsp vanilla
In a pot bring water to a boil, add butter and melt. Season with a pinch of salt. Remove from heat and add the flour all at once. Stir briskly using a wooden spoon.
Mixture will come away from sides of pot and form a ball. First add only one egg to the pastry and stir. Add the second egg and stir until a sleek dough results.
Pre-heat the oven. Fill the dough in a pastry bag with a star shaped tube.
Line a baking tray with parchment paper. Pipe cream puffs on the tray 2 inches apart. To make the cream puffs rise and become fluffy sprinkle a little water on the tray and shut the oven door immediately.
Do not open the door during baking. Bake 180 degrees for 15-20 minutes until golden. Put on a wire rack to cool and pierce each cream puff on the side with a knife so that the hot air can exhaust. Mix the cream with the vanilla and whisk until you have stiff peaks. Fill the cream in a separate pastry bag with a long thin tube.
After the cream puffs are cooled completely fill them using the hole you cut earlier with the knife. Cream puffs taste best when fresh from the oven.
Posted in: Desserts
0 comments:
Post a Comment