Comments on: how to make Totoro cream puffs

By: Periwinkle Puppy

Periwinkle Puppy — Fri, 03 Feb 2012 21:18:02 +0000

I made these but they turned out how the ones you added too much egg too even though if anything I added too little egg But they still tasted like cream puffs so they were worth it, especially since they were Totoro! ^.^

By: AnnaTheRed

AnnaTheRed — Sun, 08 Jan 2012 15:09:53 +0000

Unfortunately, you cannot bake cream puffs in a microwave. You have to use a conventional oven to bake them. In some foreign countries, such as Japan, they have a microwave which also can “bake” but I don’t think they sell them in the U.S. Good luck!

By: juhi

juhi — Tue, 27 Dec 2011 11:52:43 +0000

hey vry nice instruction for dis recipe! cream puff is my fav!!i tried to make the puff itself first by bakin in microwave…but i feel it doesnt turn out well..:( it wasnt in brown color…n was abit hard…n i was juz baked it for 1min40sec only!can u plz tell me how long to bake in microwave…n y d puff was lookin yello?:(

By: Twinkle Twink

Twinkle Twink — Thu, 14 Jul 2011 08:14:29 +0000

Dear Anna,
thank you, thank you, thank youuuu for posting the tutorial and recipe \(>v<)/
here's my Totoro puffs…
http://3.bp.blogspot.com/-eep8_G9JxWU/Th6iRNyyJ6I/AAAAAAAAAmY/7EHJ5F4T02M/s1600/totoro%2Bpuff%2Bcopy.jpg
I'm so really happy when they puffing inside the oven hihihi

By: mekare

mekare — Fri, 11 Feb 2011 16:17:50 +0000

i just made these and my kid ate them without even bother to let them cool down .
we also put a small amount of strawberry jellie in them for our huge sweet tooth. thanks for the tutorial

By: AnnaTheRed

AnnaTheRed — Sat, 15 Jan 2011 05:58:14 +0000

Magdala
Sorry for the late reply! The size of eggs vary, and the amount of egg affects the thickness of dough in this recipe. So you need to add the eggs to the dough bit by bit and keep checking the texture as you add a TBS of beaten egg at a time. It’s ready when the dough is thin enough that when you scoop the dough up, a lump falls after 3~5 seconds and makes a triangle shape from the spatula. I’ve always used this recipe but there are a lot of simpler recipes for cream puff dough, so if mine doesn’t work out for you, try some other cream puff recipes!
Good luck and let me know how it turns out!

By: Magdala

Magdala — Fri, 24 Dec 2010 04:39:23 +0000

I tried making these cream puffs but my dough was to thin even though I added two eggs in it. I’m not sure what I did wrong.

By: Amy in Oz

Amy in Oz — Wed, 01 Dec 2010 15:31:25 +0000

These look fantastic! I want to make them for my girls, but we are gluten and dairy free. The puffs should work with gluten-free plain flour, but I can’t think of a custard substitute. Any ideas?? (I have rhubarb on the fridge. I might test stewing it and thickening with gelatin… I’m not sure though of biting into Totoro and red oozing out, though!)

By: Manja

Manja — Tue, 24 Aug 2010 11:26:11 +0000

This sounds and looks so delicious! I can’t wait to make some! I’m really eager and am releived the recipe isn’t to tricky! ^_^

By: tiffany

tiffany — Thu, 12 Aug 2010 03:37:47 +0000

Here’s a picture of them
http://media.tumblr.com/tumblr_l70s1s7GXv1qcafmh.jpg