Experiment on Cream Puffs

12 Feb
I’ve been trying to make cream puffs, which a friend introduced me to. She saw them in this Japanese drama that was based on a manga, “Absolute Boyfriend.” She got me hooked on the show and wanting to try to make cream puffs (which were featured in the show).  I’ve never made pastries before this. Turns out, they’re actually a bit complicated to make and pretty sensitive (DO NOT open the oven while these are baking!). My first batch was on Wednesday night. They didn’t rise, I suspect because there was too much butter/egg in the recipe. So they ended up looking like small, flat cookie disks. Fail. I also made custard filling on Wednesday, which I wasn’t a fan of.
On Thursday, I resiliently bought more butter and looked up another, more complex recipe. It worked! They rose! I was seriously pumped. They were darling little puffballs. I did have a few technical mistakes and preferences that I hope to correct in my next batch. I think that the dough could’ve used more sugar, and more time in the oven drying out. (After they finish baking, you cut a small hole in the bottom of each one and put them back in the oven for about 20 minutes to dry out the inside of the pastry.) I would really really like a pastry bag to make filling these little pastries simpler. I had to cut my darling little puffballs in half to get the custard inside. And lastly, I really don’t think I am a fan of custard, and neither is my picky eater. I looked up another recipe Thursday night, and I tried it. And I’m not a fan of custard that other people make… I don’t know why I thought I’d be a fan of custard that I made. For a pastry, it seems like it’s just too heavy. I’d like to try folding in some homemade whipped cream into the second recipe that I tried, or even just making a vanilla cream filling.
Click Me! <- This is the blog that I took the second recipe from, both for the dough and the custard.
Overall, I am pretty proud of myself, knowing that I am capable of making awesome pastries (even if it’s only one kind as of now). And I am proud that I didn’t get frustrated with myself and quit after my first night of trying.

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One Response to “Experiment on Cream Puffs”

  1. Weekend Warrior February 14, 2011 at 7:16 am #

    Yum. The crème puff looks great!
    I’m making a Valentine’s Day cake. My daughter and I are having a gluten free Valentine cake showdown. Mine is cooling on the oven top. It’s just beautiful – light yellow and smells like vanilla. Hers is a mess. I got the showdown covered already.
    CC baked the cake a little too long and used pam spray, so the cake is a too brown and smells like vegetable oil. Then she smothered it with a yummy fluffy strawberry icing from the can, either Betty Crocker or Pillsbury, sprinkled the standard red crystal sprinkles and red, pink and white jimmies, finally she mixed green food coloring with white icing and wrote love you then her boyfriend’s name.
    Looked charming. Then I heard her arguing on the phone with her boyfriend about him being late. An hour later I smelled mustard in the kitchen and saw the words hate you written in yellow on the cake.

    Well gotta go. Going to add vanilla pudding, strawberry glaze and some of that fluffy strawberry icing to my cake. Happy Valentine’s Day!!!

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