Vanilla Cream Puffs

Overview

Puffs have always been my favorite, but the ones sold outside are either too expensive or have the wrong taste. This crispy puff has an attractive aroma, the crispy shell and the smooth and sweet frozen vanilla cream filling are simply addictive. I eat them one after another!!!

Tags

• baking
• afternoon tea
• butter
• clear water
• corn flour
• egg
• egg yolk
• low gluten flour
• vanilla extract
• whipping cream
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Make puffs: Bring water, butter, caster sugar and salt to a boil over medium heat, turn to low heat, pour in low-gluten flour, stir evenly quickly, remove from heat and let cool.

   

2. 2 Making crispy crust: Knead butter, caster sugar and low-gluten flour into dough.

   

3. 3 Roll into thin slices and refrigerate until ready.

   

4. 4 After the puff batter has cooled down, add the eggs in batches. Stir each time to combine before adding the next egg liquid. Add until the puff batter forms an inverted triangle shape. (It is not necessary to use all 4 eggs, the amount depends on the situation)

   

5. 5 Pour the puff batter into the squeezing bag and squeeze out evenly sized batter.

   

6. 6 Cut out the crispy dough into a round shape slightly larger than the puff batter and place it on the batter.

   

7. 7 Put it into the oven that has been preheated to 210 degrees, bake for 20 minutes, then turn to 180 degrees and bake for 15 minutes, and finally turn to 150 degrees and bake for 5-10 minutes.

   

8. 8 Make the vanilla cream filling: Add the egg yolks to the caster sugar, cornstarch and vanilla extract and mix well.

   

9. 9 Heat the milk until it is ready to boil, slowly pour it into the mixture in step 8, and stir quickly while adding it.

   

10. 10 Pour the mixture from step 9 back into the pot and heat over low heat to 82 degrees. (Keep stirring to prevent sticking to the bottom)

    

11. 11 Whip the light cream until 7 points and mix evenly with step 10.