*If you use a normal oven, you can bake 9 puffs at once. *The ingredients call for 1 egg but you can increase the amount accordingly.
*You can use whatever oil you like. Vegetable oil makes them light, while butter is a bit on the heavy side. Margarine is right in the middle. The puffs in the picture were baked with butter.
(Prep) Preheat the oven to 220℃.
(Prep) Beat the egg well.
(Prep) Sift the flour. *In the photo, the flour was not sifted.
Add butter and water to a pan and bring to a boil.
Lower the heat in Step 6 and add flour. Mix well.
Raise the heat to high and mix. When it comes together, lower to medium heat and use a wooden spatula to knead. *The stickiness and consistency should resemble mochi (this is important).
Lower the heat from Step 8 and add the egg a little at a time, mix well. *It will become glazed and thick like custard cream.
While it's hot, pour into a piping bag and squeeze onto a baking sheet lined with parchment paper. *If the batter cools before placing in the oven, it's going to fail.
Using a toothpick, poke holes into the surface of the squeezed out batter. This will create the broken look when the puffs swell during baking.
Right before you place in the oven, spray water.
Bake in a 200℃ oven for 20 minutes. Lower the temperature to 180℃ and bake for 15 minutes. *Oven times and temperatures vary.
If you don't bake completely or take them out of the oven too soon, they'll deflate. *If you're worried, leave in the oven for 10 minutes before removing.
I will upload a custard recipe another day. For now, you can make use this: "Very Easy Custard Creme Using a Whole Egg" Recipe ID: 1793691
"Very Easy Custard Creme Made in the Microwave" Recipe ID: 1791678
Here are some hints for better results: 1) While mixing the batter, make sure it thickens into a heavy consistency by completely heating the flour. 2) Make sure to poke holes in the batter after squeezing them out onto the pan.
3) Bake while the batter is still hot. 4) Don't lower the temperature under 200℃ at the beginning when baking. 5) For the first 20 minutes, don't lower the temperature under 200℃.
6) If you don't bake through completely and remove from the oven too soon, they will deflate. 7) If they don't expand as much as you thought, there may be a problem with the temperature.
8) They begin to puff about 10 or 20 minutes into baking so pay attention to the temperature. After that, they are almost done.
The width is about 10 cm after baking.
The height is also close to 10 cm.
By the way, here is an easy shortcut cream puff recipe. "Easy Cream Puffs Using a Shortcut" (Recipe ID: 1790799)
What if you ruin the puff batter? If that happens, you can just turn it into delicious churros sticks. See how to make them here (Recipe ID: 2056428).
Story Behind this Recipe
This simple and easy to succeed. The recipe is the result of many successive trial and errors. It's my version of big cream puffs.
*If you don't keep the batter warm until placing the batter in the oven, it will fail. *If they don't bake very well at the beginning at 200℃, it's possible that your oven isn't heated up enough, so raise the temperature to 220℃. The oven temperature varies so adjust the baking time according to your oven.