beans dumb hi I'm Stephanie you were scared joy making dot com today we're going to makecream pops a cream puff is a small mound of shoepastry that we split in half and fill with lots of whip cream soughtto begin preheat your oven to degreesFahrenheit which is two hundred degrees Celsius and you will need a baking sheet and youcan either online or with the a piece of parchment paper like I'vedone here or you could just lightly butter it or spray it with one of thosenon-stick spray now to make sure pastry this is a littledifferent typeof pastry we are first going to cookit on the stove and then we're going to bake it in theoven so to begin I'm in just a small bowl place I have acop have the grams I'm white all-purposeflour you may know that is plain flour and then add to that just a happenteaspoon granulated white sugar and a quarter vidteaspoon shot and either whisk it like I'm doing here on or you could sifted together and and just but that aside and then in a saucepan you will need half a cop the $220million urs adjust water plain water and decor up buttercup which is four tablespoons grams up Potter and have your butter at roomtemperature and cut it into small pieces like I've done here because then it willmelt faster because what we are going to do is some bring the water to a boil but we want tomake sure is that the batter melts before the water boils because wedon't want too much about poration up the the water because that willaffect the consistency up the dough such put on medium-high heat and just heard everyonce in a while and just bring your water to a boil okay sonar water is boiling sought to stem remove from the heat and then I like touse a wooden spoon just at all your flower all at once and then just stirred you can see acairo bit of a mass here has when you first at it skied stirring and then what we're gonna do was put itback on the heat over medium heat and we're just gonnacook this stirring all the time for a minute ortwo until it time becomes a nice moose wallop do all that comes away from thesides in the pants I'm evaporate you know get rid a better thewater get a nice smooth ball of dough so to come away from the sides informantdial and you will you'll probably notice ahabitat for film a flower on the side the court flower on the sides and bottomup and that's very normal just keep stirring because what we want is a little lovethe water to come out because so it will absorb going to beadding a so well it will absorb the a nicely King their ego okay so there we have a nice nice and smoothso take that off the heat and then if youhave an electric stand mixer like I'm using here just damn fitted with the paddleattachment or you can use a hand mixer or you can even do this some by hand justwith a wooden spoon in a bowl now what I'm going to do is just time we want to add beaten I'm a absurdbeaten egg to the dough so we wanna call the doughdown just a little too its lukewarm so you can just leave it in the in thebowl and let it cool off by itself or what I wanna do is just I'm turn themixer on low and that way to cool release a steam andit will cool it down and it takes like a minute having yourmixer on low speed okay so you can do is just kinda feel it just see just too warm so we're going to do isadd to lard and then take 2 large eggs hamat room temperature and just slightly with them break come up and we're gonna ask this slowly with the mixer running and havethe beaten egg and then we're going to just keep eating too we get a nicesmooth and thick paste now new don't wanna just to have yourmixer on just at all the a all you know you gotta payattention to what you're doing because what we want is a nice smooththick paste so alright what I do was add most to the a and then I checked theconsistency which I'll show you because you don't want it to fan youdon't wanna too thick
a nice I'm round popped job cobalt mounds a pastry kept at the right amount Friday so what I'm going to do have your mixeron and watching notice as it when you start adding the beatenday the %um the dole camp come apart me just keep beating just keep addingthe a and then I'll come together and then form a nice pic pay so don't worry if it starts tallbreak apart on you I do this just think I'll show you tosee how it's kind of mostly look herds sup that's the way it's gonna lot frankly keep feeding sorry I'm just gonna show you the Losthe stage is here so you'll now see ever added almost see all of theache but see what it's like it's still kindarough some gonna be did a little more webelieve that the the little bit a big I have left I'mjust gonna keep beating this total smooths overthere okay so here we are point show you again now this is a little thick say kinda far we don't want it we wanteda little thinner than the app so I am going to add the rest that a it's hard to know how much exactlybecause if your flower and then when you cooked it on this on the stoveyou don't know how much the water I evaporated and that will affect howmuch beaten egg you add so just take a look at that works good so it did take it to XE were kind of like this is what you'relooking for falls from the spill but cutter the beater but kinda stays in and false signout to strand you don't have to do this at home but I'll just transfer to a bowlsink see what I'm doing here so this say that's what you're lookingfor just takes a little practice but you know what even if it's not perfectI'll still tastes great so don't worry about it so now some people like to put the a shoot a story and a pastry bag andthen height the mounts you can do that and that wemake sure they're nice for perfect now I'm just going to use tospence ever going to do I'm do mounds so I'm doing four rows strike in Macon surrounds you can and space some a little a couple inchesapart okay sup had simple enough so now what we're gonna dois brush the ship a string with the low beaten egg whites allearlobe beatnik so what I have just one large a to the wire which we can use a forklift risk it helps with brown and nice gloss to their top suffer share pastry so thanwith a pastry brush just brush now what you can do as you'redoing this you can kinda smooths out your pastry the addedbenefit of doing this take your brush in and if it's a littleragged just you could fix up the to the look up here pops here once am doing okay so now we're gonna bake the cream puffs now the important thing is that first were baking it at a hightemperature so that the parks will rise quickly andthat sets the structure and then we're going to lower the heatand bake them for quite a while and that will make the outside nice andcrisp enya and then try out the insides so minutes at degrees and then drop your temperature down to 350degrees Fahrenheit which is a degree Celsius and bake them on other line minutes are Justin until they're like nice amber gold color and nice and crisp okay saw cream pops or perhaps I shouldsay they look done you can see there areally nice amber color even and what you're lookingfor even with the cracks those are also amber car you don't wantthem right but as you if you've ever made these parts before sometimes they lookedon but they're not inside you want them dryand site so what I do at a at the end up say minutes and if theylook done what I do is break one in half now once you've made I'm cream puffs alot you may not have to do this but especially at the beginning so I'llthere they're pretty dry but there is a littlebit just a little now if they were reallywet inside what I would do is put them back in the oven for another five to 10minutes minor just a little so what i do is iturn the oven off and then I'm I'm don't take a sharpknife and then I make a little cut neitherside just about where you're going to cutthem in half to spot them to fill with cream and then what I'mgoing to do is put them back in the event with the event turned offwith the dark with the door slightly ajar and I'm gonna let them cool in there andthen they'll continue to dry out so that the inside school nice and dry but you wanna make surethat you cook these long a nap because some people have emailed me about they take them out and they flattenedand that's if you have not bake them long enough now if you find a over brown is your like before the minutes is up ifyou find that they are browning too much just turn youroven down because maybe robbins arm Aloha is I mean everybody's I was sodifferent gotta kinda work with that so I'm gonna put them back in the eventjust let them mom call of in their with the to door slightly ajar so now while I rush to pastry is stockcooling we're going to get our cream already tobe whipped so in your mixing bowl place one copthat's million urs up heavy cream I'm make sure its heavycream for heavy whipping cream you may know that is double cream andthat screen that when we when we beat it it will whip to stiffpeaks and then I'm going to sweeten it I likeabout a tablespoon and a half have on granulated white sugar you coulduse powdered sugar as well and if because I like my cream ask white sweet for cream pops you can vary thatmore last and then I'm going to add just a happyteaspoon have pure vanilla extract get a littleflavor so really what we're making a chantilly cream and then just stir that to mixeverything together now I'm doing as they headed timebecause what we're gonna do is port the mixing bowl the cream and our wirewhisk in the refrigerator you wonder there forat least minutes chill it for at least minutes or evendo it a few hours because if everything scolded for bowlers cold in our wirewhisk and everything the cream will allow I'm be better to nice stiff peaks so I'm just going toput this in the fridge to chill so now we're ready to fill ourcream pops so on first you need to cut them in halfso just take a sharp knife disco likes home cut all the way through nowif you find that there's still a little moist dole if there's a little don't worryabout it just damn with your fingers are theknife just just remove that just put it aside and they'll be fine and then cream pops need damn powdered sugar on top you mayknow that's confectioner I censure so just put it in a small strainer and I like lots budgets thanks all no and then we need to whip cream so make sure ifit's lol said it should be you should chillyour bowl your and you're out with for both minutes at least Can Am I'm just going to beat it on medium-highspeed until of stiff peaks okay their rehashed I step th kept looking for work so now I'm a few things some people if you wantyour out cream popped ever really Chris the a thepastry be really crisp then I would feel the cream pops just shortly beforeyou're going to Sir now personally I like to fill them acouple hours before cuz I like the the pastry to I'm softened just a little now it's just apersonal choice so if you want to do that the way I likeme I just probably go two hours before I'm gonnaserve I feel them and then I just put them in the fridge so either way now I'm I like lotsa creamso just take the bottom half in just fill it with green you canjust do with the spoon and much or as little as you like and top thanks I'll or if you want to get more fancy you can I've just put in a a star tip into a pastry bag this is just adisposable plastic twine you could even just use a ziploc bag aswell and then I'll just put some cream intheir squished cream down I'm you want to get the airOTA year-round pastry bag and then justtwist say and again gilmore fancy is you see sometimes I like to put even them like someraspberries are or slices the strawberries in there it'salways very nice there you go cream pops so until next time I'm Stephanie or scheme joy baking dot com beans dunes dumb