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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 The Simple Ways to Be Healthy.

We all understand that, in order to really be healthy and balanced, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we want to do. At the end of the day, the majority of us want to go home, not to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). The good news is that making healthy choices doesn’t have to be a pain. If you are conscientious you’ll get all of the activity and healthy food you need. Here are some very simple ways to get healthful.

Select water over other refreshments. Drinking a soda or cup of coffee once in awhile won’t hurt you too badly. Using them for your lone source of hydration, however, is dumb. When you decide on water over other beverages you are helping your body stay very healthy and hydrated. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Water is often the main element to successful weight-loss and healthfulness.

There are lots of things you can pursue to become healthy. Intensive gym visits and narrowly defined diets are not always the answer. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being smart about the selections you make each day is a start. Getting as much exercise as possible is another factor. The numbers on the scale aren’t the only indication of your healthfulness. You need your body to be powerful too.

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 achieve that.

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