Easy Paris-Brest Cream Puffs using Pancake Mix for Festive Occasions

Name: Easy Paris-Brest Cream Puffs using Pancake Mix for Festive Occasions
Cuisine: American
Ingredients: 50 grams Pancake Mix or Flour; 45 grams Vegetable Oil (Margarine or Butter is OK); 100 ml Water; 1 pinch Salt; 1 1/2 Egg; 16 Strawberries (Enough for 2 Paris-Brests); 200 ml Heavy cream; 30 grams Sugar; 1 Vanilla Extract

cookpad.japan @cookpad_jp

A friend requested a foolproof cream puff recipe... So I looked up the ingredient list of pancake mix and cake flour, and through trial and error, I was able to come up with this "simple" recipe.

Feel free to change the shape or size of the cream puff shell, the cream filling or fruits.

I've included some tips to help you out.

Do not use ingredients straight out of the fridge or too much eggs.

Pancake mix bakes darker quicker than flour.

Bake the puff batter immediately.

When making the ring, the width should be no more than 4 cm. If it's too thick, it gets too heavy and collapses.

It looks pretty when it rises high.

Do NOT open the over door until it has completely finished baking. For two 17 cm [6.7 in] round pans or 10 puffs. Recipe by Momora

A friend requested a foolproof cream puff recipe... So I looked up the ingredient list of pancake mix and cake flour, and through trial and error, I was able to come up with this "simple" recipe.

Feel free to change the shape or size of the cream puff shell, the cream filling or fruits.

I've included some tips to help you out.

Do not use ingredients straight out of the fridge or too much eggs.

Pancake mix bakes darker quicker than flour.

Bake the puff batter immediately.

When making the ring, the width should be no more than 4 cm. If it's too thick, it gets too heavy and collapses.

It looks pretty when it rises high.

Do NOT open the over door until it has completely finished baking. For two 17 cm [6.7 in] round pans or 10 puffs. Recipe by Momora

cookpad.japan @cookpad_jp

A friend requested a foolproof cream puff recipe... So I looked up the ingredient list of pancake mix and cake flour, and through trial and error, I was able to come up with this "simple" recipe.

Feel free to change the shape or size of the cream puff shell, the cream filling or fruits.

I've included some tips to help you out.

Do not use ingredients straight out of the fridge or too much eggs.

Pancake mix bakes darker quicker than flour.

Bake the puff batter immediately.

When making the ring, the width should be no more than 4 cm. If it's too thick, it gets too heavy and collapses.

It looks pretty when it rises high.

Do NOT open the over door until it has completely finished baking. For two 17 cm [6.7 in] round pans or 10 puffs. Recipe by Momora

A friend requested a foolproof cream puff recipe... So I looked up the ingredient list of pancake mix and cake flour, and through trial and error, I was able to come up with this "simple" recipe.

Feel free to change the shape or size of the cream puff shell, the cream filling or fruits.

I've included some tips to help you out.

Do not use ingredients straight out of the fridge or too much eggs.

Pancake mix bakes darker quicker than flour.

Bake the puff batter immediately.

When making the ring, the width should be no more than 4 cm. If it's too thick, it gets too heavy and collapses.

It looks pretty when it rises high.

Do NOT open the over door until it has completely finished baking. For two 17 cm [6.7 in] round pans or 10 puffs. Recipe by Momora

Saved

Ingredients

50 gramsPancake Mix or Flour
45 gramsVegetable Oil (Margarine or Butter is OK)
100 mlWater
1 pinchSalt
1 1/2Egg
16Strawberries (Enough for 2 Paris-Brests)
200 mlHeavy cream
30 gramsSugar
1Vanilla Extract

Saved

Steps

1

*To work fast and avoid mistakes, make sure to prepare all the ingredients first. *The ingredients should be at room temperature. Measure the pancake mix. If using flour, sift. Measure out exactly.
2

Beat the egg until smooth. *It's important to work quickly, but please be careful of burns, etc.
3

In a heat resistant bowl, add vegetable oil and salt. Microwave at 500 or 600 W uncovered for 3 minutes. If you don't know the wattage of your microwave, heat until it boils for about 5 seconds.
4

As soon as you remove from the microwave, plop in the pancake mix altogether. Quickly mix with a spoon to get rid of the floury bits and gather it together.
5

Put the mixture from Step 4 into the microwave at 500 or 600 W for 45 seconds. As soon as you remove it from the microwave, add the beaten egg in several batches.
6

Mix well until the batter is thick and slowly drops off the spoon. Preheat the oven to 375F/190℃. *Make sure the batter is heavy enough so the streaks from mixing are visible.
7

Using a spoon, pour the mixture into a 15 cm ring. Spray water or wet your finger with water to spray the mixture (It will expand by 2-3 cm). Use wet hands to fix the shape.
8

Place Step 7 into the oven and bake, without opening the door for 15 minutes. *If using flour, bake at 375F/190℃ for 20 minutes, and 355F/180℃ for 20 minutes.
9

When it has finished baking, let it cool and then slice in half. Sandwich any fruit or cream of your liking between the halves and you're finished. A heart-shape would also look lovely, wouldn't it.
10

To make round puffs, in Step 7, form the batter into 3 cm circles. After spraying, it's the same. Use this recipe for the custard.
https://cookpad.wasmer.app/us/recipes/171545-fluffy-and-crisp-waffle-custard-sandwich

Fluffy and Crisp Waffle Custard Sandwich
11

*It's okay to use margarine, butter, or vegetable oil, but if you're attempting this for the first time, use vegetable oil.