Easiest Way to Make Perfect Surefire Cream Puffs

Surefire Cream Puffs. Huge Variety of Top Rated Products by Authorized Dealer. If your cream puffs deflated in the oven, it might be because you opened the oven door early or underbaked them. Sudden exposure to cooler temperatures is a surefire way to deflate the delicate pastry dough.

SureFire manufactures the finest and most innovative tactical illumination tools & equipment. All SureFire products are designed & built in the USA. To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. You can have Surefire Cream Puffs using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Surefire Cream Puffs

1. You need 40 grams of Butter.
2. You need 60 ml of Milk.
3. It's 60 ml of Water.
4. You need 60 grams of Cake flour (sifted).
5. You need 2 of Whole egg.
6. It's 1 dash of Salt and sugar.
7. It's 1 of as necessary - Custard Cream (https://cookpad.com/en/recipes/142861-moderately-sweet-creamy-custard).
8. Prepare 1 of as necessary Whipped cream.

Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form.

Surefire Cream Puffs instructions

1. Combine butter, milk, water, salt, and sugar in a small pan and heat until just before boiling..
2. Add cake flour and use a wooden spatula to knead very well..
3. As it starts to take shape, continue to knead into a round clump for about a minute. The dough shouldn't stick to the bottom of the pan, and you'll see a white film at the bottom..
4. Remove from heat and slowly add beaten eggs. Knead very well. It'll get pretty heavy, so hang in there!.
5. As shown in the picture, if you scoop with the spatula and the dough drips down in a triangle shape, this is the best! *If the dough is too soft or too hard, it won't expand!.
6. Put the dough in an icing bag and use it to create 4 cm round drops on a baking pan with a cooking sheet spread across. You can also use a spoon to create the rounded shapes..
7. If you've squeezed the dough with an icing bag, there may be tips on the squeezed dough. Wet your fingers and flatten the peaks..
8. Use a spray bottle filled with water to moisten. Moistening adjusts how they expand..
9. Bake in a preheated over at 220℃ (428 F) or 10 minutes, then drop the heat to 170℃ (about 338 F) and bake for 15 minutes. Then leave for 5 minutes, take out of the oven, and cool in a rack, etc. Do not open the oven while baking!! They'll deflate in an instant!!.
10. Then slice the top and fill with custard creamand whipped cream, and they're finished. https://cookpad.com/us/recipes/142861-moderately-sweet-creamy-custard.
11. If you squeeze out the dough in a line, you could make eclairs..

For the filling, whisk together the vanilla pudding mix with the vanilla extract and heavy whipping cream until blended. Refrigerate filling until puffs are completely cooled or for one hour. To assemble, slice each cream puff in half, add filling, place the top back on and sprinkle generously with powdered sugar. Maker of the world's finest illumination tools, suppressors, and tactical products designed and built to meet the demanding needs of high-risk professionals in the harshest conditions on earth. Chill the pastry cream in the fridge while you make the cream.