I am noting a kitchen problem that

all of you have asked and that is the means by which to

make an ideal cream puff a ton of you

are having issues like this you have a

indented or emptied cream puff like this

one here

or on the other hand a many individuals experience a cream

puff like this person it's excessively raw and

you don't get that pocket within the

cream puff for your cake cream

fillings or whipped cream

what you truly are searching for is

something like this an exceptionally light cream

puff that has a brilliant

pocket in the inside that is prepared to

acknowledge any of those tasty fillings

so today i will tell you the best way to

make an ideal cream puff very much like this

one so I have some water here in a

medium-sized sauce pot i will put

that over medium intensity and to that i'm

going to add one stick of spread you

need to soften these fixings together

this is the conventional technique for making

patachou which is the glue or batter for

a cream puff i will add a portion of a

teaspoon of coarse salt and one teaspoon

of granulated sugar

so the water spread combination depends on a

bubble presently i will add one cup of

regular flour solidly into the pot and

you will take your wooden spoon

also, combine this all as one and this glue

you need to cook for around a few

minutes

mixing continually until a film structures

on the lower part of the dish which is doing

this moment i will switch off the intensity

furthermore, move this now to a bowl

to make sure it can cool somewhat before we

add the eggs and the eggs are the primary

raising specialist here that gives you that

decent pocket in the middle and such lift

to the cream puffs

so our mixture has been cooling for about

three minutes and presently i will add

four entire eggs each egg in turn

add it and afterward mix now this isolates

into pieces and it doesn't appear as

however it will meet up yet

with a tad of real effort this

batter will return together and once

it does that is the point at which you add your next

egg

what's more, the last egg

so the mixture ought to be tacky not smooth

what's more, it ought to be sufficiently solid to hold a

top when you eliminate a spoon or on the other hand in the event that you

contact it with your finger so it is

holding a firm top here thus currently i'm

going to move this to a baked good sack

fitted with a 5 8

inch tip

presently pada shoe is a particularly extraordinary mixture in

that you can make so many unique

things with it in addition to the fact that you make can

cream puffs yet you can make eclairs you

can make

your cream puffs that you make and presently

for the funneling now one stunt and we do

this frequently while we're making things that

are tacky like meringue or cream puff

batter like this take a tad of

batter and just put it

toward the edges of your container

what's more, take a piece of material and just

stick it right to the dish and what this

does is it helps keep the material on

the lower part of the container so when you're

funneling the tacky finishing up the

material paper doesn't lift with you

what's more, i will pipe them out into one

what's more, a half inch circles so push down

when you get to the size you really want twirl

you would rather not the tip this

do you would rather not pull straight up

since you will wind up with a

point like this so line and afterward turn

the tip with the goal that you don't have such a

pointed top i will isolate these

by several inches

this recipe makes around 28 cream puffs

what you can do assuming that you get any of these

tips is simply wet at the tip of your finger and

tenderly press down

since, in such a case that you don't they will wind up

consuming in the stove

also, presently to give that great brilliant

hull like we have here you really want to

brush the tops with a tad of egg

wash and that will give you a decent

brilliant sparkle ensure your broiler is

preheated to 375 degrees and these cream

puffs will heat for around 25 to 30

minutes

try not to open your broiler while these are

baking since that will support them

to fall

so our cream puffs are out of the stove

they've cooled totally to fill the

cream puffs flip them over and I like to

utilize a little paring blade like this and

just

make somewhat x in the base

furthermore, I have

some baked good cream in this pack here and

i'm utilizing a tiny tip this is about

the quarter inch tip whatever the

littlest tip you have

take the baked good hint and drive it into the

cream puff and fill it you ought to be

ready to feel the heaviness of the cake

cream going into the cream puff itself

furthermore, there you have it an impeccably filled

cream puff like this

to make these for a party

you might top these with a tad

piece of cheddar before you heat them to

make gujras which are

Cheddar puffs

be that as it may, you need to recall those four hints

in making pata shoe like this

also, that is the point at which you're cooking the

batter ensure that you cook it long

enough so a film structures on the

lower part of the container and consolidate each

egg prior to adding the following one prepare them

at a high temperature like 375 degrees

also, obviously you need to heat them long

enough so don't haul them out of the

stove too early

so there you have it cream puff 101 with

these stunts and tips you're certain to

have outcome in the kitchen and your

kitchen problem is presently addressed appreciate