Madelief bakes cream puffs

Today Carnival starts and Madelief bakes cream puffs, which she finds the most delicious bake. Today she may choose what she will bake today. She makes traditional cream puffs with powdered sugar. But also a couple of puffs with a strawberry glaze, which she likes even better. She can do it all by herself, look at her!

How to make cream puffs

Measure the water exactly and put it on low heat.

Weigh the butter precisely too, it can make the difference.

Add the butter to the water in the pan on the stove.

Stir now and then while the butter is melting.

Sieve the flour and the vanilla, add it to the butter. Oh! She forgot to sift the flour.

Now Madelief has to stir really firmly, she doesn't want any lumps!

Transfer the pastry dough from the pan into a big bowl.

Preheat the oven to 200°C and line the baking trays with waxed paper

Mix in the eggs one by one, until the dough is fluffy and creamy.

Scrape the sides of the bowl and stir the scrapings into the dough.

If the dough drops from your spoon in strips it's fine, look at Madelief's face.

Scoop with two wet spoons small heaps of dough on the waxed paper.

Press the points on the choux pastry flat with a wet finger.

Place the pastry in the oven and bake it for +/- 15 minutes. Then turn the oven off.

Leave the pastry in the oven with the door ajar. Then cool them on a wire rack.

Beat cream stiff with suagr and klopfix and stuff the cream puffs.

Stir the egg white with icing sugar and lemon juice shiny.

Sift the strawberries and stir them into the icing.

Dip the cream puffs in the strawberry icing.

You can pack the pastry but let the icing dry completely before you close the box. These puffs are exclusively for Madelief.

Over the remaining puffs Madelief sifts icing sugar, these go home with her.:))

The cream puffs turned out excellent, they taste very good! Well done Madelief!