Cream Puff, Choux Pastry Basic Recipe

A simple but delicious cake recipe:

Many have certainly made the experience when baking cream puffs that if you are too curious and open the stove prematurely, the cream puffs collapse very quickly and become quite unsightly, they are then just flat, soggy patties!

Even if you control yourself and take the cream puffs out of the stove only after the baking time has expired, they are usually very wet from the inside after they have cooled down, you have the feeling that the dough is not quite cooked!

The small trick, tested in the hard bakery practice: M

an collects a few empty tin cans (no coated!), and burns them out in the stove at 250 degrees about 20 min. When the choux pastry for the cream puffs has been injected onto the baking tray with the help of a piping bag with a 13 mm star-shaped nozzle (a finger-thick spiral with a diameter of about 6 cm), the greased and floured cans are placed on top.

The baking time is now about 20 – half an hour at 200 °C .

It is important that you take the cream puffs out of the tins on the spot after baking, as they are very difficult to get out when cold!

The effect: 1.the cream puffs are more than twice as large with the same amount of dough. 2.The cream puffs do not fall together on the spot, if times the oven door is opened.

3.The inside of the cream puff is no longer mushy and a little more bite resistant.

This tip refers to the production of

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