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Cream Puff Science

Cream Puff Science. Recipe Ingredients. Water and Butter - brought to a rolling boil in saucepan, heat is necessary to swell starch granules in flour.

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Cream Puff Science

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  1. Cream Puff Science

  2. Recipe Ingredients • Water and Butter - brought to a rolling boil in saucepan, heat is necessary to swell starch granules in flour. • Flour - stirred in to water and butter all at once. Flour provides structure. The gluten, protein, in flour forms stretchy web that traps air bubbles and sets. • Eggs - added one at a time, eggs act as leavening and as an emulsifier for smooth even texture. Egg proteins also add to structure.

  3. Baking Cream Puffs • Drop onto ungreased baking sheet or one lined with parchment paper • Bake immediately

  4. Baking Cream Puffs • Cream puffs need a high temperature for 10 minutes to rise quickly and leave a hollow center and to set the shape of the shells. • The lowered temperature allows the insides to dry out and prevent overbrowning outside • Don’t open oven door during baking, the puffs will collapse • Cut small slit in side to let steam out after removed from oven

  5. Custard Filling • Combine sugar, flour, cornstarch, salt in saucepan • Gradually add milk • Cook until thick, then 3 min. longer • Add small amount of milk to egg yolk, add to pan mixture • Stir in vanilla

  6. Characteristics of Cream Puffs • Good volume, brown, tender crust • Interior is hollow • Few strands of moist, tender dough may be visible

  7. Cream Puff Failures • Result of underbaking • Oozing fat during baking • Improper oven temperatures, no constant opening of oven door

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