Cream Puffs

cream puff

I’ve been watching baking shows lately on television, which can be dangerous as I get grand ideas about what to bake. This is only dangerous because there is a huge divide between my skills and patience and what the contestants on the cooking shows are capable of. For example, recently I watched some frazzled people make croquembouche, which are yummy towers of custard-filled profiteroles drizzled with toffee. There is no way on this earth I am ever going to manage to assemble one of these, but as it turned out, Cream Puffs are much the same without all of the effort.

The utensils I have available to me limit my grand ideas too. I had a plastic thing for piping, not sure what it is called but you stuff the mixture into it, then press down on the trigger thing and something recognisable is supposed to come out the bottom. However, the top of the squeezy thing broke, then the mixture squirted out the sides, and then I had a minor tantrum. So I got a plastic bag and cut a hole in the corner and that worked okay, and the biggest benefit was that I could throw the plastic bag away at the end of my cooking session without having to wash up.

1 Cup Plain flour

1 Cup water

125 grams butter

3 eggs (room temperature)

Sift the flour and put aside.

Place the butter and water into a saucepan and melt, then bring to the boil. Take the mixture off the heat, then stir the flour in quickly. The mixture will make a ball.

Let the mixture cool for a few minutes, then beat the eggs in one at a time until the mixture is glossy. Cool, then refrigerate.

Pipe these onto an oven tray lied with baking paper in walnut sized balls. If you truly can’t be bother piping, try scooping out teaspoons of the mixture. They will be a bit messier, but hey, they all taste the same.

Cook at 210 degrees Celsius for 15 minutes, then at 170 degrees Celsius for another 25 minutes. The puffs will be golden brown with a bit of a shine.

Cool on a rack, then partly split them to allow the steam out so they stay crisp.

I cheated and used dairy whip out of a tin (with a built-in spray nozzle) to fill the Cream Puffs. I had bought real cream but couldn’t face trying to pipe this as well. He Who Eats All of Our Leftovers scoffed them down.