Recipe of Quick Easy Microwaved Cream Puffs

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Steps to Prepare Quick Easy Microwaved Cream Puffs. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Easy Microwaved Cream Puffs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Microwaved Cream Puffs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Easy Microwaved Cream Puffs using 9 ingredients and 34 steps. Here is how you can achieve it.

It's an easy cream that makes me want to gobble it all up. This is part of my no-fail recipe series.

[1] Add the third egg a little at a time while keeping an eye on the batter's consistency.
[2] While watching the puffs bake, be absolutely sure not to open the oven. For about 20 medium cream puffs. Recipe by Wagamamahime

Ingredients and spices that need to be Prepare to make Easy Microwaved Cream Puffs:

1. 70 grams Butter
2. 100 grams Water
3. 70 grams Cake flour
4. 4 medium Whole eggs
5. Toppings:
6. 1 Custard Cream
7. 1 Heavy cream
8. 1 Powdered sugar
9. 1 Your favorite fruits (I recommend strawberries and peaches)

Steps to make Easy Microwaved Cream Puffs

1. Make "Seriously Delicious Microwave Cooked Custard Cream"and let cool.
2. Put the butter and water in a heatproof bowl and heat at 900 W for 3:40.
3. Heat until it begins to boil, then mix well with a whisk until the sides of the bowl are splattered and it makes a sizzling sound.
4. Sift the cake flour, then sift it again into the bowl from Step 3.
5. Mix until no longer powdery, then heat in the microwave for 1 minute at 900 W.
6. Remove from the microwave and mix well... then heat again at 900 W for 40 seconds.
7. Add one egg and mix.
8. Switch to a rubber spatula and bring it all together. Mix until the bowl is clean.
9. Add the second egg and mix well. It will become easier little by little.
10. Now, this part is important. Beat the third egg in a separate bowl and mix into the batter one tablespoon at a time.
11. Check the consistency as you mix. When it drops from a spatula, it is a sign that you need to add a bit more egg.
12. When it becomes thin and film-like and the batter has settled, it means it's ready! Even if you have egg left over, don't add it in.
13. [Careful!!] If it becomes ribbon-like, then you have added too much egg. It won't expand correctly, but you may as well keep going so that you know how to do it next time.
14. Preheat your oven to 200℃ for 15 minutes.
15. Spoon the batter onto kitchen parchment paper (I make it with about 1 tablespoon of batter each).
16. Of course, you can use a pastry bag, but I don't have one, so I use a spoon. Do as you like.
17. Put a little water on top with your finger and adjust the shape. *Don't put too much water on it. It's best if you use just one tap of a wet finger per piece.
18. If you use a pastry bag in Step 15, be sure to wet your finger and press down on the end where it cut off from the bag.
19. It will look like this from above.
20. In Step 15, if using a pastry bag, you can gently mist water on top and then put it in the oven, so then you don't have to press it with your finger!
21. Bake in an oven preheated to 170°C for 15 minutes. Then, reduce the heat to 160°C and bake for an additional 10~15 minutes.
22. [Caution!!] Absolutely do not open the oven up midway through. If you open it up, the puffs definitely won't expand.
23. [Key Point 1] Reducing the heat is crucial for evaporating the moisture. Please adjust the baking time according to the color of the puffs.
24. [Key Point 2] When you get used to how the recipe works, you might want to try baking it for a longer time (an additional 2 minutes).
25. [Key Point 3] If you're concerned, turn off the oven and let sit in the oven for 10 minutes.
26. [Key Point 4] The baking time will vary due to the oven, moisture, and dough, so I recommend baking just one puff at first to find the right balance.
27. Once baked, put onto a rack to cool.
28. [Key Point] If after baking they puffed out but shrank again, either the baking time wasn't long enough and/or the water didn't evaporate enough.
29. Once cooled, cut in half with a knife.
30. Now, decorating. First, top with custard.
31. Then, whip up some heavy cream with sugar and top the custard.
32. Cover with the top of the puff and garnish with the sugar. This time, I added some sliced strawberries.
33. It's also great without strawberries! I recommend stuffing it full of cream.
34. If you want to make a half batch, change all the microwaving steps to 600 W and heat for 1:45 in Step 1, 40 seconds in Step 5, 20 seconds for Step 6, remove, then do another 10 seconds.

While that is certainly not the end all be all guide to cooking quick and easy lunches it is excellent food for thought. The hope is that will get your creative juices flowing so that you could prepare excellent lunches for your family without the need to perform too horribly much heavy cooking through the process.

So that's going to wrap it up with this special food Steps to Make Ultimate Easy Microwaved Cream Puffs. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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