Step-by-step puffs

Name: step-by-step puffs
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 100 g wheat flour; 75 g unsalted butter or margarine; 150 ml tap water; 3 medium sized egg

Puffs with flour, butter and eggs.

Ingredients

Kitchen Stuff

1 piping bag with smooth nozzle (1 cm)
1 baking paper

Directions

Sift the flour over a bowl. Cut the butter into pieces.
Preheat the oven to 200 ° C.
In a saucepan or pan with a thick base, bring the water to the boil with the butter cubes and a pinch of salt.
Add the flour at once when the butter is melted.
Keep stirring with a wooden spoon (rub the flour away from the wall of the pan) until the dough is released from the bottom.
Remove the pan from the heat and allow the dough to cool slightly.
Beat the eggs with a mixer or whisk one by one through the dough, until the dough is firm and shiny.
Line the baking sheet with baking paper or grease with butter. Put the nozzle with a smooth, round nozzle in the piping bag and scoop the dough into the piping bag.
Spray at some distance from each other (soup dough increases in size during baking) as desired, large or small pieces of dough on the baking sheet.
Put the griddle in the middle of the oven and bake the puffs in 10-15 min. (Small size) or 20-30 min. (Larger size) lightly browned and done.
Do not open the oven during baking to avoid collapsing.
Puffs are cooked when they feel light and airy and release easily from the baking tray.
Switch the oven off, set the oven door ajar and allow the puffs to cool for 10 minutes.
Take the puffs from the baking tray and let it cool down on a rack.
Large puffs break quickly from cutting. Cut them open with a kitchen scissors. Let smaller puffs prefer quite.
Put the filling in a piping bag with a long, smooth nozzle, carefully insert it into the bottom of each soy and inject some filling.
Both savory and sweet filling is tasty.