A cake recipe for all foodies:
= Many have certainly made the experience when baking cream puffs that if you are too curious and open the stove prematurely, the cream puffs collapse very quickly and become quite unsightly, they are then just flat, moist patties! = Even if you control yourself and take the cream puffs out of the stove only after the baking time has expired, they are usually very wet from the inside after they have cooled down, you have the feeling that the dough is not quite cooked! = The small trick, tested in the hard bakery practice: = One collects a few empty tin cans (no coated!), and burns them out in the stove at 250 degrees approx. 20 min. If one has now the choux pastry for the cream puffs with the help of a piping bag with inserted 13er star spout on the sheet, (a finger-thick and in the diameter approx. 6cm large spiral aufspritzen) one puts the greased and with flour auswenken tins over it.
= The baking time is now about 20 – half an hour at 200 degrees.
= It is important that you take the cream puffs out of the tins on the spot after baking, because they are very difficult to get out when cold! = The effect: 1.the cream puffs are more than twice as large with the same amount of dough. = 2.the cream puffs do not fall together on the spot, if times the = oven door is opened.
3.The inside of the cream puff is no longer mushy and a little bit more bite-proof.
= This tip refers
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