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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. You can have crispy cream puffs – use up whole eggs! using 13 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Crispy Cream Puffs – Use up Whole Eggs!:
- Use of Custard Cream.
- Prepare 1 of Egg yolk.
- Get 100 ml of Milk.
- Provide 1 tbsp of Sugar.
- Provide 1 of heaped teaspoon Plain flour.
- Get 5 cm of thin stick Vanilla beans.
- Take 300 ml of Heavy cream.
- Use 1 tbsp of Sugar (icing sugar if you have it).
- Provide of Chou pastry.
- Get 125 ml of Water.
- Prepare 80 grams of Unsalted butter.
- Get 80 grams of Plain flour.
- You need 105 grams of Egg whites (3 to 4 eggs).
Instructions to make Crispy Cream Puffs – Use up Whole Eggs!:
- Divide the egg yolks and whites. I used 105 g of egg whites (3-4 eggs)..
- 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..
- Cut open the vanilla pod and scrape the beans out. Add to the milk in a heatproof dish..
- Microwave the milk without letting it boil and pour it through a sieve into Step 2. Heat over low until thickened without burning it..
- After the mixture thickens, let cool. At Step 4, the mixture looks runny, but after it cools, it should look like this..
- 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..
- 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..
- 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..
- Add the egg whites to the mixture in 5 batches..
- It's done once the batter clings to the hand mixer like this..
- Arrange the 2 tablespoon-portions of batter onto the baking paper..
- Moisten your hands and shape each portion. They don't have to be neat! Touch and flatten any peaks..
- Moisten your hand with water and sprinkle water on the parchment paper with your hands. You can spray it, if you like..
- 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..
- -Important- After baking, turn the heat off and leave the choux in the oven for 15 minutes. Do not open the oven door..
- After they cool down completely, make slits with a knife and discard the insides to make the pastries lighter..
- Add sugar to the cream and whip with a hand mixer until stiff. Mix the cream and custard roughly, leaving a marble pattern..
- Fill the cream in each choux pastry with a spoon..
- 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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