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Cream Puffs

Reviewed: Aug. 29, 2013
I own a bakery in Illinois and could tell from the start the recipe needed a little tweaking per say. The ingredients are perfect, same recipe I got from my gandma forever ago. However, here in the bakery we bake ours larger than normal making 6 out of this recipe. First, spray your pan, it helps a ton, or for an easy clean up lay down a sheet of parchment paper. Second, we bake ours at 425 for 15 minutes exactly then move to an oven set at 325 and bake for 30 minutes. This helps to ensure a dry puff by slow cooking. Since most do not have two ovens you could do the same by immediately dropping the temp in your oven to 325 and cracking the door while it settles. Once they feel almost hollow, very lightweight when held, set them to cool on a counter or cooling rack, slice in half and scoop out any excess dough on the inside with a spoon before filling. Fill with a piping bag or a spoon and top with powdered sugar or chocolate drizzle and enjoy! Hope this helps.
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