There are some pointers for successful cream puffs.
1. The proper amount of liquid in the dough is maintained by not allowing the water to boil off and using a liquid measure to ensure using full quantity of eggs.
2. Sifting the flour is not absolutely necessary but if you did after measuring, it will be incorporated more easily into the liquid mixture.
3. Water makes a lighter puff than milk because milk causes the eggs to coagulate sooner. Bring to a full boil the water, butter, salt and sugar.
4. Remove from heat and add the flour, stirring vigorously with wooden spoon if using a hand method and the dough will form into a ball.
5. Do not add all the eggs at once. Put them one by one while stirring and until combined.
6. Using a piping bag, put the dough and pipe onto the prepared baking sheet, lined with parchment paper. Align the dough with 1 1/2 in diameter to 3/4 inch high. Leave spaces in between. Bake on preheated oven.
See the results: Cream Puff Pastry.
3. Water makes a lighter puff than milk because milk causes the eggs to coagulate sooner. Bring to a full boil the water, butter, salt and sugar. 4. Remove from heat and add the flour, stirring vigorously with wooden spoon if using a hand method and the dough will form into a ball.6. Using a piping bag, put the dough and pipe onto the prepared baking sheet, lined with parchment paper. Align the dough with 1 1/2 in diameter to 3/4 inch high. Leave spaces in between. Bake on preheated oven.See the results: Cream Puff Pastry.
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