The document provides instructions for making cream puffs. It lists the ingredients needed which include butter, water, milk, salt, sugar and flour. It also lists the tools needed like a saucepan, wooden spoon, mixer, baking paper and pastry bag. The instructions explain how to make the pastry dough by melting the butter and mixing in the flour. The beaten eggs are then slowly added to the dough which should have a pipeable consistency. The dough is piped onto baking sheets and baked in two stages at 400F then 350F to ensure they puff up properly. The cream puffs should not be opened while baking. Once cooled, they can be filled as desired.

1. BAKING
Cream Puffs
Angelica V. Dela Cruz
Xyrelle V. Mancera

2. 1. stick to the ingredients and measurements
2. don’t open the oven while it bakes
Things to remember when cooking cream puffs

3. Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 30 minutes
Yield: 16 puffs

4. Ingredients:
• 1/2 cup of unsalted butter, cut into 8
pieces
• 1/2 cup water
• 1/2 cup whole milk (optional)
• 1/4 teaspoon salt
• 2 teaspoons of granulated sugar
• 1 cup all-purpose flour spoon and
leveled
• 4 large beaten eggs

5. Must have!
Must have!
Tools needed:
Medium saucepan
Wooden spoon/ spatula
Mixer (if available)
Baking paper/ glacin
paper
Pastry brush
Pastry bag
Piping tip (optional)

6. 1. For the pastry dough, combine butter,
water, milk, salt, and granulated sugar
together in a medium saucepan over medium
heat.
2. Stir until butter melts and let the mixture to
simmer.
Reduce the heat to low and add the flour
gradually.
3. Stir until the flour is fully incorporated.
4. Remove from heat and transfer to the bowl.

7. 5. Allow to cool down for a
few minutes before adding
the eggs in the next step.
6. Add the beaten eggs
slowly.
7. The pastry dough must be
shiny, thick, and smooth with
a pipeable consistency.

8. 8. Preheat oven to 400°F. Place two
baking sheets with parchment paper and
brush the parchment with water to make a
humid environment for the pastry shells
allowing them to puff up without drying out
or burning.
9. Transfer choux pastry dough to a piping
bag fitted with piping tip. Smooth down
the peaks and lightly brush each with
pastry dough with egg wash.

9. 10. Bake for 20 minutes and
keep the pastries in the oven,
reduce the oven oven
temperature to 350°F and
continue to bake for 10-15
minutes until golden brown.
11. Do not open the oven if it is
not already cooked. Cool air will
prevent them from properly
puffing up.

10. 12. Remove from the oven and
them place the, to a cooling
rack. Allow to cool completely
before filling.
13. You may add some flavors
to make your cream puffs even
more delicious.

11. Whoa!
You did great today!

12. Reference:
Sally. (2020, September 24). Chewy chocolate chip
cookies. Sally's Baking
Addiction. https://sallysbakingaddiction.com/chewy-
chocolate-chip-cookies/