Easy Cream Puffs for the Lazy

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   *I have given ingredient amounts based on 1 egg; please multiply the amounts based on how many eggs you are using.

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   *Use whatever kind of fat or oil you like.

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   *Vegetable oil will make light cream puffs.

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   *Butter will make substantial, rich tasting ones.

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   *Margarine is somewhere in between.

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   Preheat the oven to 220C.

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   Beat the egg(s) well.

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   Put the butter in a pan and melt it over low heat so that it doesn't burn.

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   *If you are using vegetable oil only as the fat, start at Step 6.

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    Add the water and cake flour to the fat melted in Step 5, and mix well with a whisk until completely combined.

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    Heat up the mixture over high heat while mixing with the whisk.

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    When it comes together, lower the heat to medium and keep mixing and kneading with a wooden spatula.

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    *It should become the consistency of mochi or soft bread dough (this is important).

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    Take the pan off the heat, and keep mixing well while adding the beaten egg little by little.

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    *It should have the consistency of very thick cream.

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    Put the batter into a piping bag while it's still warm, and pipe it out onto a kitchen parchment paper lined baking tray.

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    *If the batter is not still warm when you put it in the oven, it may fail.

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    Score the tops of the piped out pastry with a toothpick or other implement several times.

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    This makes the puffs have cream puff-like pretty cracks on top.

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    Just before putting the pastries in the oven, mist them with water.

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    (If you don't have a mister, just skip this step.)

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    Bake in a 200C oven for 20 minutes, then lower the temperature to 180C and bake for another 15 minutes.

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    *The baking temperature and time varies depending on your oven.

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    If you don't bake the puffs thoroughly, they may shrivel right after you take them out of the oven.

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    *If you're worried about this, don't take them out of the oven for about 10 minutes after they're finished baking.

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    This version was made with 25g of butter and 5g of vegetable oil.

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    I should add more step by step photos...

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    I have a recipe for the custard cream filling too.

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    This is a version that you can make right away.

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    Ultra-Easy Whole Egg Custard Cream -

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    Ultra-Easy Custard Cream Made in a Microwave -

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    How to make the cream puffs look nice when finished: 1.

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    When mixing and kneading the batter to a mochi-like consistency in Step 7, make sure to cook the flour thoroughly.

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    2.

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    Score the top of the piped out pastry.

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    3.

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    Bake the batter while it's still warm.

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    4.

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    When you start to bake the puffs, don't lower the temperature below 200C.

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    5.

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    Don't lower the temperature below 200C for the first 20 minutes.

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    6.

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    If you don't bake the puffs completely, they will shrivel up when you take them out of the oven.

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    7.

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    If the puffs don't puff up as much as you thought, the oven temperature is too low.

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    8.

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    The puffs puff up between 10 to 20 minutes after they're put in the oven, so pay attention to the oven temperature during that time.

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    Beyond that, bake the puffs until they are completely done.

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    9.

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    If your puffs are getting burned, you need to mist them beforehand.

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    10.

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    If you are concerned about messing up, make mini-cream puffs, which are fool-proof.

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    (Mini-puffs are baked for a shorter time.)

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    I added some more guidelines on how to make the cream puffs look nice.

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    By the way, this is a recipe for cream puffs made the usual way: Easy Big Cream Puffs -.

* Per serving · 4 servings · Values may vary.

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