So it's almost my big brother birthday and I am kind getting bored with summer vacation so I tested out Joy the Baker's Strawberry Cream Puffs. I've made profiteroles a couple of times testing different recipes but, they haven't work out quite as well as this one. They were all puffed up with hot air and perfectly structured not to collapse into it self. Before they would just "un-puff", all flat and sad :[
Now on to the good stuff.
I used the recipe for the puffs but I replace the strawberry cream filling with whipped cream and chocolate frosting (I over whipped my whipped cream, turned it into butter, so I made frosting). Anyway it's kinda hard to get heavy cream in Yangon, along with freeze dried strawberries.
In previous recipes I've tried it's always been a wooden spoon to beat in the eggs but the batter is always runny and drooping from the pipping bag and it's always a big mess in the kitchen. These stayed in perfect little swirling mounds just like anime poop.
Some things I noticed, I think the puffs need a little more time in the oven cause the first batch was a little pale. Just a few more minutes in the oven on the top rack to color them and harden them up more for structure. :) I think thats all.
Oh, and I learned that over whipping turns whipping cream turns it in to butter! :D I was so confused at first, then it just started to look and feel like butter. I found the scientific explanation for this creamy phenomenon here.
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