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Before you jump to Easy Microwaved Cream Puffs recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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These changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. For instance, monounsaturated fat such as olive oil can help counter the bad cholesterol in your diet. It also provides vitamin E which is great for your skin, among other things. While you may already consume a lot of fruits and veggies, you may want to consider how fresh they are. If you choose organic foods, you can avoid the problem of ingesting crops that may have been sprayed with toxic pesticides. Finding a local supplier of fresh vegetables and fruits will give you the option of consuming foods that still have almost all of the nutrients which are typically lost when produce has been kept in storage before it is sold.
Therefore, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to easy microwaved cream puffs recipe. You can cook easy microwaved cream puffs using 9 ingredients and 34 steps. Here is how you do that.
The ingredients needed to make Easy Microwaved Cream Puffs:
- Provide Butter
- Provide Water
- Use Cake flour
- Prepare Whole eggs
- Provide Toppings:
- Take Custard Cream
- Use Heavy cream
- Take Powdered sugar
- Take Your favorite fruits (I recommend strawberries and peaches)
Instructions to make Easy Microwaved Cream Puffs:
- Make "Seriously Delicious Microwave Cooked Custard Cream"and let cool.
- Put the butter and water in a heatproof bowl and heat at 900 W for 3:40.
- 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.
- Sift the cake flour, then sift it again into the bowl from Step 3.
- Mix until no longer powdery, then heat in the microwave for 1 minute at 900 W.
- Remove from the microwave and mix well… then heat again at 900 W for 40 seconds.
- Add one egg and mix.
- Switch to a rubber spatula and bring it all together. Mix until the bowl is clean.
- Add the second egg and mix well. It will become easier little by little.
- Now, this part is important. Beat the third egg in a separate bowl and mix into the batter one tablespoon at a time.
- 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.
- 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.
- [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.
- Preheat your oven to 200℃ for 15 minutes.
- Spoon the batter onto kitchen parchment paper (I make it with about 1 tablespoon of batter each).
- Of course, you can use a pastry bag, but I don't have one, so I use a spoon. Do as you like.
- 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.
- 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.
- It will look like this from above.
- 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!
- 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.
- [Caution!!] Absolutely do not open the oven up midway through. If you open it up, the puffs definitely won't expand.
- [Key Point 1] Reducing the heat is crucial for evaporating the moisture. Please adjust the baking time according to the color of the puffs.
- [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).
- [Key Point 3] If you're concerned, turn off the oven and let sit in the oven for 10 minutes.
- [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.
- Once baked, put onto a rack to cool.
- [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.
- Once cooled, cut in half with a knife.
- Now, decorating. First, top with custard.
- Then, whip up some heavy cream with sugar and top the custard.
- Cover with the top of the puff and garnish with the sugar. This time, I added some sliced strawberries.
- It's also great without strawberries! I recommend stuffing it full of cream.
- 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.
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