Cream Puffs From Absolute Boyfriend Zettai Kareshi Recipes

EASIEST CREAM PUFFS

Steps:

• If butter is not at room temperature, chop it up first.
• Add butter to boiling water.
• When butter is dissolved remove from heat.
• Add flour and salt.
• Beat with a spoon until it looks like putty (about 15 minutes).
• Cool, add eggs unbeaten one at a time.
• Beat until creamy.
• Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
• Bake for 10 minutes at 375°.
• Reduce oven to 350° and bake for an additional 30 minutes.
• Allow to cool.
• To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
• Sift small amount of powdered sugar over each cream puff.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

CUSTARD FILLINGS FOR CREAM PUFFS FROM ABSOLUTE BOYFRIEND

Steps:

• In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly.
• Boil for 1 minute, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir until mixture starts to bubble again. Remove from heat and add vanilla. Cover and chill in refrigerator till ready to use.

CREAM PUFFS

Steps:

• Preheat oven to 400.
• Heat water and butter to a rolling boil, stir in flower.
• Stir vigorously over low heat until mixture forms a ball (about 1 minute).
• Remove from heat, mix in eggs all at once until smooth.
• Drop 1/4 cup at a time on ungreased baking sheet, bake 35-40 minutes until golden.
• Cool completely.
• Cut off tops and pull out any soft dough from the inside.
• Fill empty puffs with your favorite pudding (I like chocolate).
• Replace tops and dust with powdered sugar.
• Refrigerate until serving.

CREAM PUFFS

Steps:

• Add shortening and salt to boiling water, stir over medium heat until mixture boils again.
• Lower heat add flour all at once and stir vigorously until mixture leaves the sides of the pan.
• Remove from heat add 1 egg at a time beating in vigorously after each addition.
• Drop by tablespoonful onto ungreased baking pan.
• Bake 450'degrees F for 20 minutes reduce temperature to 350' degrees F.
• bake about 20 minutes longer.
• Remove and place on rack to cool.
• PASTRY CREAM: Place all ingredients in a saucepan.
• Over medium high beat, bring to a boil stirring constantly until thick.
• Allow to cool completely.
• stirring often to keep skin from forming.
• Cut top off cream puff and fill and refrigerate.

CHOCOLATE CREAM PUFFS

Steps:

• Combine water, butter, sugar and salt in a medium size saucepan.
• Place over medium low heat to melt butter.
• Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan.
• Remove from heat. Heat oven to 400.
• Lightly coat baking sheet with cooking spray.
• With the saucepan off heat, add eggs one at a time, to batter in saucepan, beating well after each addition.
• With a 1/4 cup drop mixture onto baking sheet, spacing 2" apart. Bake for 40 minutes until puffed and firm.
• Cool slightly.
• Cut off top third of each puff; scoop out soft center from bases.
• Cool bases and top on wire rack.
• Fill puffs with ice cream of your choice; cover with tops.
• Freeze on baking sheets until firm.
• Transfer to an airtight container.
• Freeze for up to 1 week.
• Place puff on plates.
• Let stand 15 minutes.
• Top with sauce of your choice.

CREAM PUFFS FROM ABSOLUTE BOYFRIEND (ZETTAI KARESHI)

Steps:

• Preheat oven to 420 degrees. Line a baking sheet with parchment paper. Do not grease baking sheet, as the grease will cause the dough to flatten.
• Cut up butter into small pieces. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil.
• Remove pan from the heat and add flour all at once, stirring vigorously with a wooden spoon until blended. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly.
• In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in slowly (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.
• Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the baking pan.
• Bake for a total of about 20 minutes. At 1 minutes into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs.
• Remove from the oven and immediately prick the lower side of each puff with the tips of something sharp. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove them from the oven and let puffs cool completely on the baking sheet on a wire rack before filling.