Japanese Cream Puffs

No. 1

No. 5

Recipe from Cookingwithdog Tips:

  • Watch the video carefully and follow each step
  • Don’t add all 3 eggs in the choux batter (we only used 2 because it really depends on the size). As long as the consistency is reached there is no need to add all the eggs.
  • Whisk in the beaten a little at a time so you can control the consistency much better
  • Make sure the pastry cream is chilled so that it has a stiff texture (shown in the video) so that it easier to pipe
  • Use ice water to cool the pastry cream and for the whipping cream to achieve the needed consistency
  • You don’t need a tip, we just cut a hole out of a disposable piping bag
  • It is easier to shape the choux if your fingers are slightly damp. Carefully smooth the edges and alter the shape.
  • This recipe calls for cake flour and we made our own

Note: 1 cup AP flour, take out 2 tbsp. Replace this with 2 tbsp of cornstarch. Sift 5 times at least to achieve a light texture.

  • Keep the Cream Puffs in the fridge so that the pastry cream stays stiffened

No. 2

LOVE,

Zoe & Mia

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