Cream Puffs

There is something about this dessert.

It’s just so so light and yet so satisfying.

It’s so intimidating, but did you know that all it requires is 4 ingredients?

I’d say the hardest part is to pour it on a baking sheet with pastry bags. But if you act like it’s an art class and make sure all the circles are the same size and you place them in even rows, it will turn out beautiful.

A good thing about the kitchen is that one should not be afraid to make mistakes.

Mistakes don’t mean you are a bad cook, they mean you just need more practice.

The more you make a dish the better you’ll become at it.

I notice that I get rusty in the kitchen all the time if I don’t cook consistently.

Especially after traveling or when I’m tired. It’s ok to have bad kitchen days.

It’s also ok to simplify in the kitchen when the kids are young and life is busy.

Those days when you want to feel like a pro chef, cream puffs are the perfect little challenge.

Don’t be afraid to pop one in the mouth after cooking them and waiting for a few minutes.

Taste the butter and the crispy crust. Savor that salty shell that soon will become a delicious dessert.

A little pro cook tip. Make sure you bake them well.

If you take them out too soon they will get flat on you.

Make sure to also not open the oven during the cooking process.

I’d rather you cook these a little bit too long than too little.

Ideally you want them to be evenly golden. But if you are unsure as to whether they are ready leave them ins. Few mike minutes.

If you oven isn’t cooking then evenly and they start to turn darker on one side, half the way through, you have my permission to open the oven, flip the pan real fast and pop them back in until the end of the timer.

Now on some occasions, let’s say you take them out and they start o sag, you can try and place them back inside. Make sure you do it right away though. It’s not the best case scenario or thing to do, but sometimes they will recover, pop back up, and finish cooking.

Don’t worry if they come out a. It too crunchy, you will fill them with cream which will moisturize them once again

So there are lots of ways to save this desert if you make a mistake along the way.

The only process you have to follow to the tee, is the initial process on the stove.

You won’t be able to save the dough if you overlook the eggs or end up with a lumpy cream.

It’s a simple process don’t worry. It will require just some fast and vigorous mixing on your side.

But it’s a good workout for the arms.

Love, M. Serena Essuman

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