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Crispy Cream Puffs - Use Up Whole Eggs! Recipe

Crispy Cream Puffs - Use up Whole Eggs! Recipe
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Prepare the ingredients before making Crispy Cream Puffs - Use up Whole Eggs! in your home. Then, follow these steps below to serve Crispy Cream Puffs - Use up Whole Eggs! for your family or friends.

Ingredients: Crispy Cream Puffs - Use up Whole Eggs!

  • Custard Cream
  • 1 Egg yolk
  • 100 ml Milk
  • 1 tbsp Sugar
  • 1 heaped teaspoon Plain flour
  • 5 cm thin stick Vanilla beans
  • 300 ml Heavy cream
  • 1 tbsp Sugar (icing sugar if you have it)
  • Chou pastry
  • 125 ml Water
  • 80 grams Unsalted butter
  • 80 grams Plain flour
  • 105 grams Egg whites (3 to 4 eggs)

How to Make Crispy Cream Puffs - Use up Whole Eggs!

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Crispy Cream Puffs - Use up Whole Eggs! in your home by yourself.

    Step 1
  • Divide the egg yolks and whites. I used 105 g of egg whites (3-4 eggs).
  • Step 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.
  • Step 3
  • Cut open the vanilla pod and scrape the beans out. Add to the milk in a heatproof dish.
  • Step 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.
  • Step 5
  • After the mixture thickens, let cool. At Step 4, the mixture looks runny, but after it cools, it should look like this.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 9
  • Add the egg whites to the mixture in 5 batches.
  • Step 10
  • It's done once the batter clings to the hand mixer like this.
  • Step 11
  • Arrange the 2 tablespoon-portions of batter onto the baking paper.
  • Step 12
  • Moisten your hands and shape each portion. They don't have to be neat! Touch and flatten any peaks.
  • Step 13
  • Moisten your hand with water and sprinkle water on the parchment paper with your hands. You can spray it, if you like.
  • Step 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.
  • Step 15
  • -Important- After baking, turn the heat off and leave the choux in the oven for 15 minutes. Do not open the oven door.
  • Step 16
  • After they cool down completely, make slits with a knife and discard the insides to make the pastries lighter.
  • Step 17
  • Add sugar to the cream and whip with a hand mixer until stiff. Mix the cream and custard roughly, leaving a marble pattern.
  • Step 18
  • Fill the cream in each choux pastry with a spoon.
  • Step 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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