Choux pastries - Puff Up Nicely, Prepared in the Microwave

Name: Choux pastries - Puff Up Nicely, Prepared in the Microwave
Yield: 12 servings
Cuisine: American
Ingredients: 50 grams Cake flour; 2 Eggs; 40 grams Butter; 100 ml Water; 1 batch ※ Custard cream

cookpad.japan @cookpad_jp

I experimented several times to come up with an easy, no-fail choux pastry recipe.

Be sure to mix the batter well each time you add an ingredient.
Gradually add in the eggs to the batter while mixing well to prevent any lumps from forming. Recipe by Ohanakicchin

I experimented several times to come up with an easy, no-fail choux pastry recipe.

Be sure to mix the batter well each time you add an ingredient.
Gradually add in the eggs to the batter while mixing well to prevent any lumps from forming. Recipe by Ohanakicchin

cookpad.japan @cookpad_jp

I experimented several times to come up with an easy, no-fail choux pastry recipe.

Be sure to mix the batter well each time you add an ingredient.
Gradually add in the eggs to the batter while mixing well to prevent any lumps from forming. Recipe by Ohanakicchin

I experimented several times to come up with an easy, no-fail choux pastry recipe.

Be sure to mix the batter well each time you add an ingredient.
Gradually add in the eggs to the batter while mixing well to prevent any lumps from forming. Recipe by Ohanakicchin

Saved

Ingredients

12 servings

50 gramsCake flour
2Eggs
40 gramsButter
100 mlWater
1batch ※ Custard cream

Saved

Steps

1

Sift the cake flour, and beat the eggs.
2

Add the butter, water, and 1 teaspoon of the sifted cake flour in a microwave-safe bowl, and give it a quick stir. Microwave uncovered for 3 minutes and 20 seconds at 500 W.
3

While the mixture is still bubbly and hot, add the remaining cake flour in the bowl and stir quickly. ※ Be sure to add it in while the mixture is still pipping hot.
4

Microwave the mixture from Step 3 for 20 seconds at 500 W, stir, and microwave for another 20 seconds (repeat this process 3 times, and be sure to mix well after each microwaving time).
5

Gradually add the beaten eggs in the mixture while stirring well, making sure not to make any lumps. Combine everything together until the dough slowly drops out of the spoon when you scoop it up.
6

Scoop the dough onto the baking tray lined with parchment paper, leaving spaces in between each pastry. Give each choux pastry some height so that they will look nice when baked.
7

Dip a finger into water, adjust the shape of each pastry, and bake them for about 30 minutes in an oven preheated to 190°C.
8

Once baked, cool them on a cooling rack, and either squeeze in your desired cream, or slice the choux pastry in half to fill them with cream.
9

Here in the photo, I made a hole on the bottom of each pastry with a chopstick, and squeezed in custard cream. I sprinkled powdered sugar on top.
https://cookpad.wasmer.app/us/recipes/147355-soft-custard-cream-with-one-whole-egg-in-a-microwave

Soft Custard Cream with One Whole Egg in a Microwave