Delicious Cream Puffs

I am trying to make cream puffs for few months now, and nothing..instead of the puff with a huge whole in, they just puff down!
I found great recipe that showed me different style and it works...I am totally amazed that I actually made cream puffs. 
Believe me I tried so many recipes for cream puff and on the end I was always left in big disappointment. This morning when I pulled it out of the oven, could not wait to open one..and ohhh you should see me, I was so happy that they had hole in the middle, for me that is real puff shell.
This recipe is adapted from Keiko Master-Pastry and you can find his website here

Ingredients:

• 2 cups of skim milk
• 1 stick of unsalted butter
• 2 cups of all purpose flour
• 1 Tbs. of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 8 eggs

Directions:

1. Bring milk, butter, sugar and salt to boil
2. Put the flour all at once(with baking powder) and mix rapidly until the dough cook and it forms a ball
3. Turn off the heat and let the dough cool down a bit (I waited for 5 minutes)
4. Mix eggs in the bowl and pour just a little at the time, mixing as hard as you can with your wooden spoon. It is real workout just to let you know.. honestly next time I will use electric mixer!:))
5. When all the eggs are incorporated put it on the side
6. Preheat the oven on 375F
7. Use spoon or Head/neck: round tube with 1/5 inch
8. Body:round tube (2/5 inch) to push them out in a un-greased baking pan
9. Spray the puff shells with water. The puff shells will stop growing as soon as the surface turns dry (and crunchy). Therefore, when spraying the puff shells with water, it takes more time before they turn dry and they grow bigger in the oven.
10. Bake but DO NOT OPEN the oven for the next 30 minutes +20 min. to dry
11. The 20 minutes are needed to dry the surface of the puff shells and make it more crunchy. Otherwise, it is too soft. The puff shells look well done after 30 minutes already… that’s normal. I let them rest in the turned off oven for 20 minutes and than 10 more out of the oven.
12. Cut them and fill when they are cooled down.

For the filling:

1. Mix 3 cups of cold skim milk(fat free) with large vanilla pudding, about 2 minutes until it forms. Add 4 Tbs. Of Whipped Cream and combine well just by folding.
2. Put it in the fridge! *I added 1 teaspoon of the fat free whipped cream on top of the pudding, but it optional. Also you can toss some powdered sugar or chocolate rind on top like I did..after all my cream puff were gone I totally forgot about sugar so you could do it!!!

Take a big bite and Enjoy!!!

They were light and crunchy...so good, but was using spoon this time to see how it will turn out, and they came out the same taste with hole inside, just different shape.




Questions that you asked:


From Angie:
 I would like to know Sandra, do you eat all the food you make?


-Well Angie, yes I do! I love food that I make, and if I don't eat it I could never explain nor present it how it taste! In some cases I will try to eat in moderation..few bites, in this case of cream puffs it was overeating:))


from Jeannie:
What I would like to know is did the puffs stay crunchy after cooling down or the next day?


-Honestly these cream puffs were gone before I could say cheese:))) I will make them this weekend and save one to see, but I hardly doubt that they will be crunchy after a day because of the filling!However after they cooled down without filling yes they were crunchy!


If you have any other Questions please let me know and I will answer this way!
Thanks