How to make Totoro cream puffs
[How to make Totoro cream puffs]
(About 18 3-inch Totoro OR 12 3-inch Totoro and 8 smaller Totoro)

For puffs:
- 80 cc of water ( = 5 TBS and 1 TS of water)
- 4 TBS of unsalted butter OR 4 TBS of vegetable oil (I like butter. It smells a lot nicer when it's being baked)
- 2 whole eggs (large, beaten) and 1 extra egg on standby to add the dough if it's too thick
- Two pinches of salt
- 6 TBS of all-purpose flour (sifted if you have a sifter)

For face:
- White icing in a tube OR ANY white chocolate chips
- Any chocolate
- Powder sugar (for Chibi-Totoro and Chu-Totoro)
- Green tea powder (for Chu-Totoro)

Before you start...
- Have custard cream made and cooled down in the fridge. (See "how to make custard with a microwave" and "how to make custard by stove top")
- Beat eggs. (Just two. Don't crack the other egg yet)
- Sifted flour. (not absolutely necessary, but this will definitely help make the puffs puffier)
- Pre-heat the oven at 400 degrees F.
- Put aluminum foil or parchment paper on a pan. (you can lightly grease aluminum foil if you're worried, but don't put it too much. It may make the puffs deflate)

Read the instruction from the top left

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