Easy Big Cream Puffs

Directions

1. 1
   ["*If you use a normal oven, you can bake 9 puffs at once.", "*The ingredients call for 1 egg but you can increase the amount accordingly.", "*You can use whatever oil you like.", "Vegetable oil makes them light, while butter is a bit on the heavy side.", "Margarine is right in the middle.", "The puffs in the picture were baked with butter.", "(Prep) Preheat the oven to 220C.", "(Prep) Beat the egg well.", "(Prep) Sift the flour.", "*In the photo, the flour was not sifted.", "Add butter and water to a pan and bring to a boil.", "Lower the heat in Step 6 and add flour.", "Mix well.", "Raise the heat to high and mix.", "When it comes together, lower to medium heat and use a wooden spatula to knead.", "*The stickiness and consistency should resemble mochi (this is important).", "Lower the heat from Step 8 and add the egg a little at a time, mix well.", "*It will become glazed and thick like custard cream.", "While it's hot, pour into a piping bag and squeeze onto a baking sheet lined with parchment paper.", "*If the batter cools before placing in the oven, it's going to fail.", "Using a toothpick, poke holes into the surface of the squeezed out batter.", "This will create the broken look when the puffs swell during baking.", "Right before you place in the oven, spray water.", "Bake in a 200C oven for 20 minutes.", "Lower the temperature to 180C and bake for 15 minutes.", "*Oven times and temperatures vary.", "If you don't bake completely or take them out of the oven too soon, they'll deflate.", "*If you're worried, leave in the oven for 10 minutes before removing.", "I will upload a custard recipe another day.", "For now, you can make use this: \"Very Easy Custard Creme Using a Whole Egg\""""