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Microwave-oven Cream Puffs Recipe

Microwave-Oven Cream Puffs Recipe
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Serving : 9
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Prepare the ingredients before making Microwave-Oven Cream Puffs in your home. Then, follow these steps below to serve Microwave-Oven Cream Puffs for your family or friends.

Ingredients: Microwave-Oven Cream Puffs

  • 2 Eggs (medium)
  • 50 grams Unsalted butter of margarine
  • 80 ml Water
  • 25 grams Cake flour
  • 25 grams Strong bread flour
  • and Custard Cream
  • 1 Heavy cream

How to Make Microwave-Oven Cream Puffs

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Microwave-Oven Cream Puffs in your home by yourself.

    Step 1
  • Add the unsalted butter (margarine) in a microwave-safe bowl. Microwave at 600 W for 3 minutes.
  • Step 2
  • Sift the dry ingredients together and add into the bowl from Step 1. With a wooden spatula, mix it well and microwave again for 1 minute. Preheat the oven to 190℃.
  • Step 3
  • Add the beaten eggs in 2 batches or until you have a thick paste-like dough. Make circular mounds onto a baking tray lined with parchment paper by either using a spoon or a piping bag.
  • Step 4
  • Using the back of a fork, press the top gently to shape the dough. Spray some water and bake them in the oven at 190℃ for 20 minutes. Reduce the heat to 170℃ and bake it for another 10-15 minutes.
  • Step 5
  • This picture was taken after 10 minutes. Please adjust the cooking time and the temperature according to the oven.
  • Step 6
  • When the shells are done cooking, place them on a rack to cool.
  • Step 7
  • Fill the shells with yogurt cream, custard cream, whipped cream or any of your favorite cream. Using a tea strainer, sprinkle some powdered sugar on top.
  • Step 8
  • Addendum: The size of these shells are a little smaller than the regular-sized shells. This recipe amount should make 9 good-sized shells.
  • Step 9
  • I modified the amount of the dry ingredients, so that you can make the delicious shells even with margarine.
  • Step 10
  • Add the egg while checking the consistency of the dough. You may not need all the eggs. When it has become a thick paste-like dough, it is at the right consistency.
  • Step 11
  • If you scoop up the dough with a wooden spatula and it drops slowly into the bowl, that's the right consistency.
  • Step 12
  • The whisk makes it faster to mix the beaten eggs into the dough (the dough may separate a little, but it will gather again).
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