Remove the pan from the oven and use a wooden skewer to poke about 5 holes in the bottom of each cream puff and leave them upside down/on their sides to let the steam out. butter, preferably unsalted though salted butter will also work. You will omit the salt in the muffin batter if you choose to bake with salted butter.

This is the easiest way I've found to bake muffins with butter and to incorporate the butter easily. This method works great! Try it! Crispy sugary muffin topping large eggs, don't use smaller eggs because your batter may be too dry and the muffins won't be tender Cut each plum across into 4 or 5 slices and arrange them slightly overlapping on the pastry. Sprinkle over the sugar and bake for about 20 minutes, until the pastry is puffed up, crisp and golden and the sugar has lightly caramelised.

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Add a large star tip to the end of a piping bag, then scoop the mixed choux pastry into the piping bag. Squeeze the choux down to the end of the bag and then twist the bag between the choux and the empty space – this will make it easier to pipe. Heat over medium heat until just simmering. Briefly stir so that the water and butter are combined. Increase the speed of the mixer to medium and mix until the egg has been fully combined into the dough. I like to bake my muffins with butter, but incorporating the melted butter with the cold wet ingredients makes it clump and then it doesn't incorporate evenly into the muffin batter in the end.

Instead of ice cream I also like to fill these with raspberry whipped cream. All you need is 200 milliliters of cold heavy cream, 100 grams of powdered sugar, 20-30 grams of finely crushed freeze dried raspberries, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt. Add the cream, vanilla and salt into a large mixing bowl and then sift in the raspberry powder and powdered sugar. Whip on medium high speed until almost stiff peaks form and store in the fridge until ready to use. Additional Recipes to try: This next biscuit treat goes extremely well with a cup of hot tea. It’s none other than Marks & Spencer’s very own Redcurrant Puffs, that has light & golden puffs with a fruit filling made with redcurrant juice. We would like to invite you to join our New Private Community Group! Here you are free to ask questions, share your love for food, and explore the Penang community! We will also regularly post about casual promos and latest findings.

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Return the pot to medium low heat and cook while stirring and mashing for another minute and a half. You should see steam coming out of the pot. Repeat the piping, 5 or 6 more times being sure to space them out! If they are too close they won’t bake properly and are more likely to collapse.

baking powder and baking soda are needed here to improve the rise instead of just baking powder alone, without baking soda. Read up on baking soda vs baking powder if you are unsure about the difference between them During the baking process, do not open the oven! You need the steam in the oven to help the choux pastry puff! Meanwhile, put the redcurrant jelly into a pan with 2 teaspoons of water. Warm over a gentle heat until melted. Leave aside to cool slightly but do not let it set. Dip your finger in a small bowl of water and press down the end of the piping on each cream puff so that it lays flat otherwise it is likely to burn. The red currants season is short and will inevitably require a special trip to your local market to get your hands on some. But otherwise, you will need mostly pantry and fridge staples:

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When adding the eggs I recommend first whisking them in a container with a spout – this will make it easier to add the right amount of egg because you won’t always need all of the eggs. Windbeutel are cream puffs made with choux pastry but in German, they can be filled with just cream – or my personal favorite, ice cream!!! What are Windbeutel? Use a wooden spoon to stir the dough together for about a 1 minute and 30 seconds. Once the dough starts to form a smooth ball, start stirring and mashing it more forcefully. Powdered Sugar: Powdered sugar or confectioners’ sugar is best to add to the whipped cream to sweeten it slightly. Then, reduce the oven temperature to 350 F (don’t open the oven) and bake for another 20-25 minutes until golden brown on top.