Recipe: Juicy Crispy Cream Puffs - Use up Whole Eggs!

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The ingredients needed to cook Crispy Cream Puffs - Use up Whole Eggs!:

1. Take of Custard Cream.
2. Use 1 of Egg yolk.
3. You need 100 ml of Milk.
4. Provide 1 tbsp of Sugar.
5. Take 1 of heaped teaspoon Plain flour.
6. Use 5 cm of thin stick Vanilla beans.
7. You need 300 ml of Heavy cream.
8. Prepare 1 tbsp of Sugar (icing sugar if you have it).
9. Take of Chou pastry.
10. You need 125 ml of Water.
11. You need 80 grams of Unsalted butter.
12. Provide 80 grams of Plain flour.
13. Get 105 grams of Egg whites (3 to 4 eggs).

Steps to make Crispy Cream Puffs - Use up Whole Eggs!:

1. Divide the egg yolks and whites. I used 105 g of egg whites (3-4 eggs)..
2. Make the custard. Put the egg yolks and sugar in a small sauce pan and whisk with a balloon whisk. Add the flour and continue to whisk..
3. Cut open the vanilla pod and scrape the beans out. Add to the milk in a heatproof dish..
4. Microwave the milk without letting it boil and pour it through a sieve into Step 2. Heat over low until thickened without burning it..
5. After the mixture thickens, let cool. At Step 4, the mixture looks runny, but after it cools, it should look like this..
6. Make the choux batter. Preheat the oven to 190°C. Put the water and butter in a small sauce pan and bring to a boil..
7. After bringing to the boil, reduce the heat to low and add the flour in one go. Beat vigorously with a wooden spatula. When the paste doesn't stick to the side of the pan, remove from the heat..
8. Place the pan over a moistened tea towel and beat vigorously with a wooden spatula for a minute. Afterward, change the wooden spatula to a hand mixer..
9. Add the egg whites to the mixture in 5 batches..
10. It's done once the batter clings to the hand mixer like this..
11. Arrange the 2 tablespoon-portions of batter onto the baking paper..
12. Moisten your hands and shape each portion. They don't have to be neat! Touch and flatten any peaks..
13. Moisten your hand with water and sprinkle water on the parchment paper with your hands. You can spray it, if you like..
14. Bake at 190°C for 15 minutes and after the portioned batter has risen, reduce the temperature to 180°C for a further 15 minutes until nicely browned..
15. -Important- After baking, turn the heat off and leave the choux in the oven for 15 minutes. Do not open the oven door..
16. After they cool down completely, make slits with a knife and discard the insides to make the pastries lighter..
17. Add sugar to the cream and whip with a hand mixer until stiff. Mix the cream and custard roughly, leaving a marble pattern..
18. Fill the cream in each choux pastry with a spoon..
19. It's done! Fill with fruits if you like. They're crispy when freshly made and moist after some time. I like it either way..

Whole eggs are common for most recipes, or you can replace a portion of the whole eggs with egg whites for a crisper pastry. Milk: Water or milk may be used, or a combination of both. Water makes a lighter and crisper puff, milk makes a softer puff that is not as crisp, provides extra flavor and will cause the puffs to brown more. You want to continue adding egg until the dough hangs from the paddle attachment in a 'V' shape; for me, this required all of my eggs. It's a light, airy, crispy pastry used to make chouquettes, cream puffs/profiteroles (both sweet and savory), choux au craquelin, croquembouches, gougères, French crullers and more.

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