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Easy Microwaved Cream Puffs Recipe

Easy Microwaved Cream Puffs Recipe
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Prepare the ingredients before making Easy Microwaved Cream Puffs in your home. Then, follow these steps below to serve Easy Microwaved Cream Puffs for your family or friends.

Ingredients: Easy Microwaved Cream Puffs

  • 70 grams Butter
  • 100 grams Water
  • 70 grams Cake flour
  • 4 medium Whole eggs
  • Toppings:
  • 1 Custard Cream
  • 1 Heavy cream
  • 1 Powdered sugar
  • 1 Your favorite fruits (I recommend strawberries and peaches)

How to Make Easy Microwaved Cream Puffs

If you have prepared the ingredients needed, now time to start cooking. There are 34 steps you must follow to make Easy Microwaved Cream Puffs in your home by yourself.

    Step 1
  • Make "Seriously Delicious Microwave Cooked Custard Cream"and let cool.
  • Step 2
  • Put the butter and water in a heatproof bowl and heat at 900 W for 3:40.
  • Step 3
  • Heat until it begins to boil, then mix well with a whisk until the sides of the bowl are splattered and it makes a sizzling sound.
  • Step 4
  • Sift the cake flour, then sift it again into the bowl from Step 3.
  • Step 5
  • Mix until no longer powdery, then heat in the microwave for 1 minute at 900 W.
  • Step 6
  • Remove from the microwave and mix well... then heat again at 900 W for 40 seconds.
  • Step 7
  • Add one egg and mix.
  • Step 8
  • Switch to a rubber spatula and bring it all together. Mix until the bowl is clean.
  • Step 9
  • Add the second egg and mix well. It will become easier little by little.
  • Step 10
  • Now, this part is important. Beat the third egg in a separate bowl and mix into the batter one tablespoon at a time.
  • Step 11
  • Check the consistency as you mix. When it drops from a spatula, it is a sign that you need to add a bit more egg.
  • Step 12
  • When it becomes thin and film-like and the batter has settled, it means it's ready! Even if you have egg left over, don't add it in.
  • Step 13
  • [Careful!!] If it becomes ribbon-like, then you have added too much egg. It won't expand correctly, but you may as well keep going so that you know how to do it next time.
  • Step 14
  • Preheat your oven to 200℃ for 15 minutes.
  • Step 15
  • Spoon the batter onto kitchen parchment paper (I make it with about 1 tablespoon of batter each).
  • Step 16
  • Of course, you can use a pastry bag, but I don't have one, so I use a spoon. Do as you like.
  • Step 17
  • Put a little water on top with your finger and adjust the shape. *Don't put too much water on it. It's best if you use just one tap of a wet finger per piece.
  • Step 18
  • If you use a pastry bag in Step 15, be sure to wet your finger and press down on the end where it cut off from the bag.
  • Step 19
  • It will look like this from above.
  • Step 20
  • In Step 15, if using a pastry bag, you can gently mist water on top and then put it in the oven, so then you don't have to press it with your finger!
  • Step 21
  • Bake in an oven preheated to 170°C for 15 minutes. Then, reduce the heat to 160°C and bake for an additional 10~15 minutes.
  • Step 22
  • [Caution!!] Absolutely do not open the oven up midway through. If you open it up, the puffs definitely won't expand.
  • Step 23
  • [Key Point 1] Reducing the heat is crucial for evaporating the moisture. Please adjust the baking time according to the color of the puffs.
  • Step 24
  • [Key Point 2] When you get used to how the recipe works, you might want to try baking it for a longer time (an additional 2 minutes).
  • Step 25
  • [Key Point 3] If you're concerned, turn off the oven and let sit in the oven for 10 minutes.
  • Step 26
  • [Key Point 4] The baking time will vary due to the oven, moisture, and dough, so I recommend baking just one puff at first to find the right balance.
  • Step 27
  • Once baked, put onto a rack to cool.
  • Step 28
  • [Key Point] If after baking they puffed out but shrank again, either the baking time wasn't long enough and/or the water didn't evaporate enough.
  • Step 29
  • Once cooled, cut in half with a knife.
  • Step 30
  • Now, decorating. First, top with custard.
  • Step 31
  • Then, whip up some heavy cream with sugar and top the custard.
  • Step 32
  • Cover with the top of the puff and garnish with the sugar. This time, I added some sliced strawberries.
  • Step 33
  • It's also great without strawberries! I recommend stuffing it full of cream.
  • Step 34
  • If you want to make a half batch, change all the microwaving steps to 600 W and heat for 1:45 in Step 1, 40 seconds in Step 5, 20 seconds for Step 6, remove, then do another 10 seconds.
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