Cream Puffs

Preheat oven to 425F/218C

{105 g} Makes 12 - 15

puffs piped out in 1.9" circles. Template

{234 g} 70 - 90

single-bite piped out in 1" circles. Template

18 - 20

puffs at 1.5"

Assume that specific gravity of dough is 1.00 or 1.0 g/ml

115 ml {115 g}

water(!127.8% !)

20 ml {21 g}

milk(!23.3% !)

68 g

butter(!75.6% !)

3/4 tsp {3.1 g}

sugar(!3.4% !)

1/4 tsp {1.5 g}

salt(!1.7% !)

90 g	AP flour(!100.0% !)

{150 g} 2 1/2 - 3

eggs room temp(!166.7% !)

449 g 1060 Calories

total(!236 Calories/100g !)(!498%!)

{15 g} 2 - 3

Pastry Cream for regular puffs.

{80 g} 4

Pastry Cream for mini puffs.

Bring dairy,butter,sugar,salt to a roiling boil so that fat is well blended.
Add flour, mix with wooden spoon until it becomes a single mass, cook slightly until satiny & smooth and reaches 75C/167F.
Cool for a few minutes by blending with paddle until it stops steaming 60C/140F.
Blend room temperature eggs together, and add 1/4 at a time until incorporated into the batter, until smooth,shiny still able to hold its shape. Not all of the eggs may be required.
Form, pipe or scoop, into 1 or 2.5" circles. Use wet finger to smooth out imperfections.
Templates here http://kws.duckdns.org/baking
Spray tray and puffs with a fine mist of water.
Bake 10m in 425F/218C oven, reduce to 375F/190C cook for 25m longer or cook at 375F/190C for 30-35 minutes. Apparently the lower temp will result in less unevenly expanded cream puffs.
Puffs will expand 1.3x linearly and 2-3 times in height.
Let cool completely. Pierce if desired.

-Bake 10m @ 425F/218C; 25m @ 375 F/190C-
Bake 5m@425F/218C; 20m @375F/190C

Note	2014/11/21 - too hot in Christine’s oven. Slightly burned bottoms. Too hot or dough too thick. Also do not pipe swirls. Pipe single ripping Blob. Swirls puff too much. Should try 5m@400F/204C, 20m @ 375F/190C.

Note

2015-12-07

Julie’s Christmas party Using a 80% water as liquid creates sturdy puff.

Needs a quadruple recipe for pastry cream (caramel) if filling a mini puff. Pipe a grape sized amount and it creates a one bite puff.

Bake for 5m@425F/218C, 17m@375F/190C.

Poke hole in bottom with chopstick\spear. Pipe using pastry bag.

Note	2018-05-05 Used 1.5 x but with 3 eggs for churros, maybe just two eggs? too light i think. Cook at 325-350F/176C fir 5 minutes using 826 star tip to ensure centre is not too doughy. 3.5 power boil element.

Note	2021-09-25 Did double recipe 24 in 3/4 sheet pan, 16 in half sheet made 40 total 7x pastry cream