cream puffs

RECIPE
(adapted from joyofbaking.com)
last updated: 16th June 2008

1 cup all purpose flour

1/4 tsp granulated white sugar

1/2 cup unsalted butter (or about 100g, almost half a bar)

1 cup water

4 eggs, beaten

—-

sift flour and sugar

melt butter IN water, in a saucepan on medium heat

when boiling: take off heat

add flour and sugar mixture into the saucepan, and put back on medium heat

stir constantly till it becomes a nice oily lump (the saucepan should be clean if its a non-stick pan), then take off heat

put into a bowl

whisk with hand mixer to release steam, let cool slightly till cannot visibly see too much steam escaping from the dough (at this point, dough should be sort of crumblish after being whisked)

add beaten eggs slowly, bit by bit until all eggs added

it should be a smooth paste now.

use two spoons and put onto baking sheet

bake on two temperatures: 220°C (to rise) and 180°C (to dry out the shells)
small puffs (20 cent coin) – 15 minutes | 5 – 10 minutes

leave it in oven to take in residual heat even after baking is complete (to ensure the puffs are dried out on the inside)

let cool and fill!