Tuesday, August 16, 2016

Cream Puffs In A Jiffy

Why In A Jiffy?  Yes, it did not take long to cook the dough as it was done in the microwave.  The longest time is the baking time.  Prep time is less than 5 minutes.  Hurray!! No washing of saucepan and wiping the stove top.  Try baking some and give me a feedback. Perhaps give two thumbs up for i can assure that you will not  regret baking them.


40 gm whole milk
10 gm water
20 gm butter
1/2 tsp sugar
a pinch of salt
1 large egg
25 gm all-purpose flour


Preheat oven 375f .

Put the milk, water, butter, sugar. salt and 1 tsp flour in a microwave safe bowl, zap contents for 30 seconds(my microwave's wattage is 1,000 watts) and stir well to dissolve the butter.

 Microwave again for 30 seconds, stir and do another 30 seconds to make it hotter.  Immediately add in the rest of the flour and stir until there are no lumps.

Return to the microwave and zap 10 seconds to cook the flour and stir well.  Repeat another 10 seconds and the flour will be totally cooked.  Keep stirring to cool the  dough until it is warm to the touch.  Add in the egg and stir thoroughly until dough is glossy.

Fill the piping bag which has a 1/2 inch plain nozzle, pipe 1 inch or 1 1/4 inch size ball onto a lined baking sheet.  I was able to pipe 9 puffs, so it was 3 in a row. x 3 rows.(do not crowd, give as much space inbetween each puffs. Wet your index finger and press the tip of puff before putting to bake.

Put to bake for 2 8 - 30 minutes until golden brown.  Do not open oven door until they are done - that is golden brown and  puffy.

When done, use the tip of the knife and make a slit on the baked puffs and return to turned off oven to dry out the center.

Puffs can be filled with whipped cream, custard or whatever you desire, sweet or savory.


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