{"id":15123,"date":"2016-02-07T16:32:19","date_gmt":"2016-02-07T16:32:19","guid":{"rendered":"http:\/\/hrefna.com\/blog\/?p=15123"},"modified":"2016-03-21T23:15:28","modified_gmt":"2016-03-21T23:15:28","slug":"cream-puff-day-prep-2015","status":"publish","type":"post","link":"https:\/\/hrefna.com\/blog\/2016\/02\/cream-puff-day-prep-2015\/","title":{"rendered":"Cream-Puff Day Prep 2015"},"content":{"rendered":"

[Photos from Sunday 7 February 2016, posted online 8 February 2016. \u00a0It’s a nice day out!<\/em>]<\/p>\n

With cream-puff day (bolludagur) looming, it was time to make cream-puffs! \u00a0Anna and I made the puffs themselves, while Finnur and Anna did the filling and topping.<\/p>\n

We used the following recipe, re-posted from here<\/a>, and translated to English:<\/p>\n

4 dl water
\n160 g butter
\n250 g flour
\n0.25 tsp baking powder (some recipes use salt and no baking powder)
\n5 eggs if molding with spoons, 6 if squeezing out of a tube<\/p>\n

Put water and butter in a pot, and bring to a boil, melting all the butter. \u00a0Meanwhile, mix together flour and baking powder. \u00a0When the water and butter start boiling, remove from heat, and mix in the flour and baking powder. \u00a0Stir vigorously with a spatula until the dough is smooth and consistent, and does not stick to the pot.<\/p>\n

COOL the dough well, you don’t want to cook the eggs when you put them in! \u00a0 Put one egg in at a time, stirring it well into the dough. \u00a0The end result should hold its shape pretty well. \u00a0If it’s liquidy, you’re probably in trouble.<\/p>\n

Mold with two spoons and put on a baking plate. \u00a0Bake for 30-35 minutes at 210\u00b0C (200\u00b0C if using blow). \u00a0Do not open the oven until the puffs are almost done, or they may deflate.<\/p><\/blockquote>\n

So, with that out of the way, here are some photos! (12 photos total)<\/p>\n

\"The<\/a>

The end result. Yum!<\/p><\/div><\/p>\n

\"We<\/a>

We got the biggest puffs ever this year. I think it’s because we cooled the dough very well before adding in the eggs…?<\/p><\/div>\n

\"Finnur<\/a>

Finnur mixing up custard and cream for the filling.<\/p><\/div>\n

\"Lonely<\/a>

Lonely puffs on the table.<\/p><\/div>\n

\"Just<\/a>

Just slightly excited.<\/p><\/div>\n

\"Putting<\/a>

Putting custard inside. Emma was in bed at this point.<\/p><\/div>\n

\"Putting<\/a>

Putting chocolate on top.<\/p><\/div>\n

\"Victory,<\/a>

Victory, or the other one?<\/p><\/div>\n

\"Tasty<\/a>

Tasty looking!<\/p><\/div>\n

\"Good<\/a>

Good stuff!<\/p><\/div>\n

\"IMG_0489\"<\/a>

A soon-to-be-eaten cream-puff!<\/p><\/div>\n

\"Looking<\/a>

Looking back to my corner on the couch. Better hop\u00a0on back there!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

[Photos from Sunday 7 February 2016, posted online 8 February 2016. \u00a0It’s a nice day out!<\/em>]<\/p>\n

With cream-puff day (bolludagur) looming, it was time to make cream-puffs! \u00a0Anna and I made the puffs themselves, while Finnur and Anna did the filling and topping.<\/p>\n

We used the following recipe, re-posted from here<\/a>, and translated to English:<\/p>\n

\n

4 dl water
\n160 g butter
\n250 g flour
\n0.25 tsp baking powder (some recipes use salt and no baking powder)
\n5 eggs if molding with spoons, 6 if squeezing out of a tube<\/p>\n

Put water and butter in a pot, and bring to a boil, melting all the butter. \u00a0Meanwhile, mix together flour and baking powder. \u00a0When the water and butter start boiling, remove from heat, and mix in the flour and baking powder. \u00a0Stir vigorously with a spatula until the dough is smooth and consistent, and does not stick to the pot.<\/p>\n

COOL the dough well, you don’t want to cook the eggs when you put them in! \u00a0 Put one egg in at a time, stirring it well into the dough. \u00a0The end result should hold its shape pretty well. \u00a0If it’s liquidy, you’re probably in trouble.<\/p>\n

Mold with two spoons and put on a baking plate. \u00a0Bake for 30-35 minutes at 210\u00b0C (200\u00b0C if using blow). \u00a0Do not open the oven until the puffs are almost done, or they may deflate.<\/p>\n<\/blockquote>\n

So, with that out of the way, here are some photos! (12 photos total)<\/p>\n

\"The<\/a><\/p>\n

The end result. Yum!<\/p>\n<\/div>\n

Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,18],"tags":[],"class_list":["post-15123","post","type-post","status-publish","format-standard","hentry","category-uppskriftir","category-us","post-container col-md-12"],"_links":{"self":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/15123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/comments?post=15123"}],"version-history":[{"count":4,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/15123\/revisions"}],"predecessor-version":[{"id":15139,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/15123\/revisions\/15139"}],"wp:attachment":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/media?parent=15123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/categories?post=15123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/tags?post=15123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}