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Cream Puff

cream puff

Ingredients

  • – 225 ml of water
  • – 125 grams of high protein flour
  • – 1 tablespoon of granulated sugar
  • – 100 gr butter
  • - 4 eggs (approximately 200gr weight without skin)

How to make

  • - Mix water + sugar + butter. Boiled until boiling
  • - Add flour, stir quickly until smooth. Lift
  • – After the dough has cooled, add the eggs .. Stir well using a whisk / mixer
  • - Put the soes mixture into the plastic triangle. Use a star/plain syringe. Spray the soes dough onto a baking sheet that has been smeared with margarine. Do it until the dough runs out
  • - Preheat the oven to 200'c. Bake sausages for 15-20 minutes. After that reduce the heat to a temperature of 175'c, continue to bake for 10 minutes until the soes cake is no longer foamy. Remove and chill
  • – in a bowl, mix together: cornstarch, sugar, egg yolk, set aside
  • - in a saucepan: pour milk + steeping coffee, boil until warm
  • - take about 1 ladle of boiled milk into the egg mixture, mix well. Pour the entire egg mixture into the milk in the saucepan. Cook again until thickened. Turn off the fire, cool
  • - after it's cold, mix the whipped cream and whipped cream, mix well (I mix briefly)
  • ** Make a hole in the bottom of the soes, squirt the cream filling into it. Serve

Coffee Diplomat Cream Ingredients

  • – 225 ml of liquid milk
  • – 1 sachet of instant nesface @2gr brewed with 25 ml of hot water
  • – 2 egg yolks
  • – 65 grams of sugar
  • – 25 gr cornstarch
  • – 200 ml whipping cream (beaten until fluffy)

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