Then, reduce the oven temperature to 350 F (don’t open the oven) and bake for another 20-25 minutes until golden brown on top. You could first incorporate wet and dry ingredients, then stir in the melted butter into the muffin batter, but for this, I find that adds too many steps and it can be hard to incorporate a liquid fat properly in an already mixed batter, which leads to more mixing, which isn't ideal! The red currants season is short and will inevitably require a special trip to your local market to get your hands on some. But otherwise, you will need mostly pantry and fridge staples: Stop the mixer and scrape down the sides of the bowl. Then repeat the process of adding egg and mixing but you may not use all of the egg! The best way to know is to stop mixing and pull the paddle out of the batter slowly -it will stretch briefly and then break off in a V-shape. If it breaks immediately and makes a jagged edge, you need more egg.

Preheat the oven to 220C/fan 200C/gas 8. Roll out the pastry on a lightly floured surface into a rough circle. Cut it into a disc about 28-30cm in diameter, using a large dinner plate as a guide. Transfer to a baking tray.You can remover the redcurrants from their stems while frozen – this is often less messy then doing it when they are fresh. Repeat the piping, 5 or 6 more times being sure to space them out! If they are too close they won’t bake properly and are more likely to collapse. Dip your finger in a small bowl of water and press down the end of the piping on each cream puff so that it lays flat otherwise it is likely to burn. Sea Salt: Sea salt is finer and less “salty” tasting than regular table salt and is best for baking. This is the easiest way I've found to bake muffins with butter and to incorporate the butter easily. This method works great! Try it! Crispy sugary muffin topping

I don't want to use any small electric appliance for muffins, so the creaming method is out: muffins should be easy! Windbeutel are cream puffs made with choux pastry but in German, they can be filled with just cream – or my personal favorite, ice cream!!! What are Windbeutel? Once you add the flour to the hot butter, water, and salt – stir IMMEDIATELY and forcefully. You need to work the flour into the liquids and cook the raw flour. butter, preferably unsalted butter because you will add salt to the streusel, but if you have salted, it will work. Just adjust the salt in the recipe accordingly, otherwise, your topping may be too saltyUse a wooden spoon to stir the dough together for about a 1 minute and 30 seconds. Once the dough starts to form a smooth ball, start stirring and mashing it more forcefully. Heat over medium heat until just simmering. Briefly stir so that the water and butter are combined. Increase the speed of the mixer to medium and mix until the egg has been fully combined into the dough.