Easiest Way to Make Speedy Microwave-Oven Cream Puffs

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The ingredients needed to make Microwave-Oven Cream Puffs:

1. Get 2 Eggs (medium)
2. Get 50 grams Unsalted butter of margarine
3. Get 80 ml Water
4. Get 25 grams Cake flour
5. Make ready 25 grams Strong bread flour
6. Make ready and Custard Cream
7. Prepare 1 Heavy cream

Then, open the oven door and quickily cut a hole into the side of each cream puff so steam is able to escape. Baking Food: Can We Bake Puff Pastry in a Microwave? Puff pastry is a common ingredient in French recipes that many culinary classes use for desserts, like tarts, and for viennoiseries like croissants. However, this needs to be prepared in a certain way.

Instructions to make Microwave-Oven Cream Puffs:

1. Add the unsalted butter (margarine) in a microwave-safe bowl. Microwave at 600 W for 3 minutes.
2. Sift the dry ingredients together and add into the bowl from Step 1. With a wooden spatula, mix it well and microwave again for 1 minute. Preheat the oven to 190℃.
3. Add the beaten eggs in 2 batches or until you have a thick paste-like dough. Make circular mounds onto a baking tray lined with parchment paper by either using a spoon or a piping bag.
4. Using the back of a fork, press the top gently to shape the dough. Spray some water and bake them in the oven at 190℃ for 20 minutes. Reduce the heat to 170℃ and bake it for another 10-15 minutes.
5. This picture was taken after 10 minutes. Please adjust the cooking time and the temperature according to the oven.
6. When the shells are done cooking, place them on a rack to cool.
7. Fill the shells with yogurt cream, custard cream, whipped cream or any of your favorite cream. Using a tea strainer, sprinkle some powdered sugar on top.
8. Addendum: The size of these shells are a little smaller than the regular-sized shells. This recipe amount should make 9 good-sized shells.
9. I modified the amount of the dry ingredients, so that you can make the delicious shells even with margarine.
10. <Addendum> Add the egg while checking the consistency of the dough. You may not need all the eggs. When it has become a thick paste-like dough, it is at the right consistency.
11. If you scoop up the dough with a wooden spatula and it drops slowly into the bowl, that's the right consistency.
12. The whisk makes it faster to mix the beaten eggs into the dough (the dough may separate a little, but it will gather again).

Puff pastry is a common ingredient in French recipes that many culinary classes use for desserts, like tarts, and for viennoiseries like croissants. However, this needs to be prepared in a certain way. While it might be easy to stick it into the microwave to let it heat up, this isn't the best thing to do because it won't allow this to be. We took a classic French fried potato puff recipe, called "pomme dauphine," and adapted it for the oven, with fairly fa. Search results for Puff In Microwave Oven recipes All Results English Urdu Cooking Videos Articles.

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