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Crispy Cream Puffs - Use up Whole Eggs!
Crispy Cream Puffs - Use up Whole Eggs!

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Everybody likes to have dessert just after their meals and if you are one of those folks you may want to think about some citrus fruit. Together with vitamin C, you will discover that there are many other health benefits that you will find in these fruits. One desert that I have always loved is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.

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We hope you got insight from reading it, now let’s go back to crispy cream puffs - use up whole eggs! recipe. To make crispy cream puffs - use up whole eggs! you only need 13 ingredients and 19 steps. Here is how you do that.

The ingredients needed to prepare Crispy Cream Puffs - Use up Whole Eggs!:
  1. You need Custard Cream
  2. You need 1 Egg yolk
  3. Get 100 ml Milk
  4. Get 1 tbsp Sugar
  5. Prepare 1 heaped teaspoon Plain flour
  6. Use 5 cm thin stick Vanilla beans
  7. Provide 300 ml Heavy cream
  8. Get 1 tbsp Sugar (icing sugar if you have it)
  9. Provide Chou pastry
  10. Use 125 ml Water
  11. Prepare 80 grams Unsalted butter
  12. Prepare 80 grams Plain flour
  13. You need 105 grams Egg whites (3 to 4 eggs)
Instructions to make Crispy Cream Puffs - Use up Whole Eggs!:
  1. Divide the egg yolks and whites. I used 105 g of egg whites (3-4 eggs).
  2. Make the custard. Put the egg yolks and sugar in a small sauce pan and whisk with a balloon whisk. Add the flour and continue to whisk.
  3. Cut open the vanilla pod and scrape the beans out. Add to the milk in a heatproof dish.
  4. Microwave the milk without letting it boil and pour it through a sieve into Step 2. Heat over low until thickened without burning it.
  5. After the mixture thickens, let cool. At Step 4, the mixture looks runny, but after it cools, it should look like this.
  6. Make the choux batter. Preheat the oven to 190°C. Put the water and butter in a small sauce pan and bring to a boil.
  7. After bringing to the boil, reduce the heat to low and add the flour in one go. Beat vigorously with a wooden spatula. When the paste doesn't stick to the side of the pan, remove from the heat.
  8. Place the pan over a moistened tea towel and beat vigorously with a wooden spatula for a minute. Afterward, change the wooden spatula to a hand mixer.
  9. Add the egg whites to the mixture in 5 batches.
  10. It's done once the batter clings to the hand mixer like this.
  11. Arrange the 2 tablespoon-portions of batter onto the baking paper.
  12. Moisten your hands and shape each portion. They don't have to be neat! Touch and flatten any peaks.
  13. Moisten your hand with water and sprinkle water on the parchment paper with your hands. You can spray it, if you like.
  14. Bake at 190°C for 15 minutes and after the portioned batter has risen, reduce the temperature to 180°C for a further 15 minutes until nicely browned.
  15. -Important- After baking, turn the heat off and leave the choux in the oven for 15 minutes. Do not open the oven door.
  16. After they cool down completely, make slits with a knife and discard the insides to make the pastries lighter.
  17. Add sugar to the cream and whip with a hand mixer until stiff. Mix the cream and custard roughly, leaving a marble pattern.
  18. Fill the cream in each choux pastry with a spoon.
  19. It's done! Fill with fruits if you like. They're crispy when freshly made and moist after some time. I like it either way.

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