Cream Puffs (シュークリーム）

OUR FAMOUS CREAM PUFFS.
Chou a la Creme

Preheat the oven 400 F (200 C).

Chou (puffs)
      one cup water
      2 Table spoons of sugar (30 g)
      1 stick of butter ( 1/2 cup)
      1 cup of flour
      4  to 5 eggs (beaten)

1. in a sauce pan, bring to boil water, sugar and butter.
2. remove from the heat, and pour in all the flour at once until the dough looks like the mashed potato.
3. little by little, add beaten eggs. (amount varies, depending upon the exact amount of water or butter, or temperature etc.) until the dough mixture becomes the consistency of thick glue.

                    (#2:  looks like the mashed potato)

4. at this point, you can put the dough into the ziplock bag, but I just eye ball and spoon them. (most importantly DO NOT double-spoon. If you did, the final puff will be double puffed, too.)
5. 400 F (200 C) oven for about 30 minutes, until the dough is puffed (DO NOT PEEK and LET IN THE COOL AIR INTO THE OVEN UNTIL COMPLETELY PUFFED).
6. put them the cooling rack and cool.

CREME
you can make the cream by yourself, but I cheat a little.
Use Vanilla Jello.
        1 box of Instant Vanilla Jello (large box)
        1 cup of milk
        1 cup of whipping cream (do not use cool whip)
using hand mixer, mix these three well until cream becomes smooth and good consistency.

Assemble
Stuff the cream into puffs, and wrap individually with plastic wrap.

Variation
when piping with ziplock bag, draw the number 2 with the dough. and bake.
the head part is the top of number two, and stick the bottom part of number two into the cream to make the Chou look like a swan, particularly after dusting with white power sugar. (black swan, add cocoa).

     

Buen provecho! Bon Apetite!