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Choux pastries - Puff Up Nicely, Prepared in the Microwave

Choux pastries - Puff Up Nicely, Prepared in the Microwave

These choux pastries puff up well when the dough is prepared in the microwave.

Ingredients: 12 small cream puffs

Cake flour
50 g
Eggs
2
Butter
40 g
Water
100 ml
※ Custard cream (Recipe ID: 2512433)
1 batch

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 (Recipe ID: 2512433). I sprinkled powdered sugar on top.

Story Behind this Recipe

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