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My CREAM PUFFS exploded all over my kitchen!

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Income Estimates for My CREAM PUFFS exploded all over my kitchen!

Based on this YouTube video's total view count of 2.71M views and industry-standard rates, the estimated total earning is $1.90K - $5.43K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

About My CREAM PUFFS exploded all over my kitchen!

Explore My CREAM PUFFS exploded all over my kitchen! with 2,717,546 views, 162,620 likes, and 538 comments. Experience the impact of this video content that has captured audience attention.

My CREAM PUFFS exploded all over my kitchen! ✨Recipe: 1/2 cup water 1/2 cup whole milk 8 Tbsp unsalted butter 1 tsp granulated sugar 1/4 tsp salt 1 cup all-purpose flour measured correctly 4 eggs (large), room temperature Ingredients for Cream Filling and Garnish: 2 cups heavy whipping cream chilled 4 Tbsp granulated sugar 1 tsp vanilla extract 28 raspberries optional 1 Tbsp powdered sugar to garnish Instructions: 1. Preheat oven to 425°F 2. Making the dough: In a medium / small saucepan, combine water, whole milk, butter, sugar, salt & bring to a boil over medium heat. As soon as it comes to a boil, remove from heat and add in flour. Once flour is incorporated, place back on heat and stir constantly for about 2 minutes to release extra moisture and partially cook flour. The dough will come together and you’ll see a film form on the bottom of the pan. 3. Transfer the dough immediately to a large mixing bowl and beat using an electric mixer on medium speed for about 1 minute to cool the mixture down. Slowly add in 4 room temperature eggs. One at a time, until fully incorporated. Beat another minute until dough is smooth and forms a thick ribbon when it’s pulled up. 4. Transfer the dough to a pipping bag fitted with a half inch round tip. On a baking sheet lined with parchment paper, pipe 28 puffs each 1 ½ in in diameter and 1 ½ in tall. Keep 1 inch apart. With a wet finger tip, pat down any peaks that form. 5. Place in a 425F oven for 10 minutes, and then reduce heat to 325F and bake 20-22 minutes or until golden brown. Transfer to a wire rack and let cool completely. 6. Make the cream: in a large bowl combine COLD whipping cream, sugar, and vanilla. Beat over medium high speed for about 2 minutes or until fluffy with stiff peaks. Transfer cream into a piping bag fitted with a star shape tip. And assemble cream puffs. Dust with powdered sugar, serve and enjoy! 😉

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