I managed! I was convinced that my cream puffs they could not stay beautiful inside and swollen and empty but ... were perfect! just a little too big, next time I will make them smaller (in the oven tripled in volume!)
Ingredients for the dough puffs:
1 / 4 of a liter of water 50 g butter
1 pinch of salt 180 g flour
6 eggs (the ones I used were rather small) 1 teaspoon baking
Bring water, butter and salt to a boil. Remove from heat and add the flour, stirring until you get a smooth dough. Put on fire x few minutes (stirring constantly).
Put the ball of dough in a bowl and add 1 egg at a time until dough is shiny and falls heavily from the spoon (not to be too thin, if not the cream puffs do not swell!). When the mixture has cooled add the yeast and using 2 teaspoons form small mounds on a baking sheet coated with cartaforno. Leave the piles well spaced because once fired begin to swell visibly! X
Bake at 200 degrees about 15 minutes.
I have the cream puffs filled with pastry cream (half and half yellow cream made by adding half a bar of melted chocolate).
The result was excellent! The only flaw is that the cream puffs were a little too big ...
0 comments:
Post a Comment