You want it to fall off in thick but smooth ribbons. If the choux dough stays in a firm ball or falls off of your spoon in a ball it needs more egg. Hold up a scoop on your spoon and turn it sideways. At this point, you will want to test the dough. Repeat this process three more times with the rest of the beaten egg. The mixture will seem lumpy and strange at first, but as you continue to beat it will become cohesive and smooth. Add about 1/4 of the beaten eggs to the pan and beat them in with the wooden spoon. Remove from the heat.Īllow the dough to cool for 5-10 minutes so that it won’t instantly cook the eggs. Return the saucepan to the stove and stir vigorously for 15-20 seconds until the mixture forms a ball around the spoon and is beginning to leave a film on the bottom of the pan. Bring to a boil, stirring occasionally with a wooden spoon to ensure the butter is melted before the water boils.Īs soon as the water boils and the butter is melted, immediately remove the saucepan from the heat and add the flour all at once, mixing quickly. Place the water, milk, salt, sugar and butter in a saucepan. Set out all of your ingredients before beginning and beat four of the eggs into a bowl until they are smooth. Also, there should be some filling visible at the hole left by your piping tip when you remove it.įor the Puffs: Preheat your oven to 400° and line two large baking sheets with parchment paper or a silicone baking mat. You should feel the pastry getting heavier as you pipe in the pastry cream. When filling the puffs, it can be hard to know if there’s enough cream inside.And definitely don’t overcook the pastry cream! This will leave you with gloopy, glue-like pastry cream that’s not very pleasant to eat.The pastry cream will thicken as it cools, so don’t be concerned if it’s not a pipe-able consistency just after cooking.The higher the grade (Grade A Very Dark is the highest), the darker, richer, and more flavorful your maple pastry cream will be. For the pastry cream, you will need real maple syrup.When filling the puffs, you will feel the pastry getting heavier as you fill it, and you should be able to see the cream at the opening when you remove the tip.The higher the grade, the darker, thicker, and richer your cream will be, but any real syrup will do the job. After 4-5 minutes in the oven, they should be puffy and have a crisp outer shell again. To re-crisp them before filling, place the unfilled puffs on a baking sheet in an oven preheated to 350°. You can bake the puffs ahead of time, and they can even be frozen.However, too much egg will make it too wet to rise, so try to get a good balance. Eggs are what give cream puffs their puff, so don’t settle for a too-thick dough. Work as much egg as you can into the pastry without making it too liquid.So have everything set out and ready to go before you start mixing.
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