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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 Foods That Make Your Mood Better.

Many of us think that comfort foods are bad for us and that we have to keep away from them. However, if your comfort food is candy or junk food this can be true. Other times, comfort foods can be very healthy and good for us to consume. There are several foods that basically can raise your moods when you eat them. When you feel a little down and need an emotional pick-me-up, try a few of these.

Green tea is wonderful for moods. You were sure green tea had to be included in this article, right? Green tea is loaded with a specific amino acid referred to as L-theanine. Research has discovered that this amino acid promotes the production of brain waves. This will better your brain’s concentration while at the same relaxing the rest of your body. You were already aware that green tea could help you feel so much healthier. Now you know that green tea helps you to elevate your moods too!

You can see, you don’t have to turn to junk food or foods that are terrible for you to feel better! Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to foolproof cream puffs recipe. To cook foolproof cream puffs you only need 13 ingredients and 20 steps. Here is how you do it.

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