Take the pan off the burner and add all the flour in one go. Mix it all together.
When it comes together in one mass, put the pan back on the burner. ※ If there's a little bit of extra moisture and the mixture doesn't come together in one lump, that's OK.
This is the first important point. When the egg whites heat in the oven, they create steam and the upper part of the puffs rises to create a hollow.
In other words, the more the egg white permeates the batter, the more nicely the batter will expand to make the hollow.
Although recipes often say to "get rid of extra moisture," egg whites contain a lot of water, so this "excess moisture" is the moisture left over when the dough is saturated with egg whites.
By now, you must have seen that a sort of film-like substance has formed on the bottom of the saucepan. This is a sign that the excess moisture been expelled. Take the pan off the burner when you see this.
The second important point is about the quantity of egg. Observe the batter as you add the egg little by little.
While the amount of egg to be used is specified, the amount needed may differ depending on how much moisture has been lost. Therefore, it is essential to closely observe the appearance of the batter while controlling the amount of egg added to the mixture.
While the mixture will be dry and crumbly to start, if you add a lot of egg at once, you increase your chances of messing up, so add the egg little by little.
Once the batter is glossy, use a spatula to scoop it up. When it slides off the spatula in a triangular shape into the bowl, you know it's finished.
If you find that an egg isn't enough, add a little bit of water. Because there's already an egg in the batter, adding a little water is alright.
Pipe the batter into the blobs of the size you like, and spray the surface of the dough lightly with water. Bake at 200°C for 15 minutes. Turn the temperature down to 180°C and bake for another 10 to 15 minutes.
If you open the oven door during the baking time, the puffs will collapse, so do not open the door for any reason!
The puffs are baked. Simply fill with cream and they're finished.
Story Behind this Recipe
I practiced making cream puffs for 3 years. I've compiled what I've learned along the way, with some helpful tips.
・Although the amount of egg required is often discussed, I tend to overlook the part about cooking out all the extra moisture in the batter. To be honest, the amount of moisture in the batter is more important than the amount of egg. ・Instead of misting the cream puffs with water before putting them in the oven, you can use a brush or finger dipped in water instead.