The finger puffs are so delicious that you can’t stop eating them

Overview

Puffs, a popular Western-style dessert, come in various types, including cream puffs, meringue puffs, garland puffs, nun puffs, eclair puffs... Take a bite, and the cold and soft filling immediately fills your lips and teeth. Coupled with the rich buttery puff pastry, it is not greasy at all. It will make you wonder how there is such a perfect combination in the world! This time I used the Chef's Puff mold to make the eclairs, which was very worry-free. You just squeeze the batter directly onto the plate, eliminating the need to compare the lengths of the strips. And the non-stick effect is great, and it automatically unmolds after baking. (The recipe can make about 38 strip puffs)

Tags

• baking
• afternoon tea
• butter
• egg
• low gluten flour
• sugar
• whipping cream
• salt
• water

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 Place the water, salt, sugar, and butter into a pot, heat over medium heat and stir briefly until the butter and sugar melt.

   

3. 3 Wait until tiny bubbles appear on the edge of the pot, turn down the heat, pour in all the flour at once, and stir quickly with a spoon.

   

4. 4 When a thin film appears on the bottom of the pot and the flour is cooked, turn off the heat.

   

5. 5 Knead the dough and let it cool until it is no longer hot to the touch.

   

6. 6 Beat the eggs.

   

7. 7 Add the egg liquid into the dough in small amounts several times, mixing evenly each time and then adding the egg liquid. (The eggs in the recipe may not be used up. You can judge how much egg liquid to use according to the degree of batter)

   

8. 8 As the egg liquid is added, the dough will turn into a fine and smooth batter. Use chopsticks to pick up the batter. The batter will be in the shape of an inverted triangle, with the tip reaching the bottom about 4cm, and it will not slip. This means that the batter is ready and there is no need to add any more eggs.

   

9. 9 Then preheat the oven to 210 degrees. Put the batter into a piping bag and pipe out strips on the puff pan. You can also squeeze it into other shapes according to your personal preference.

   

10. 10 Place the baking sheet into the middle rack of the oven and bake at 210 degrees for 10-15 minutes. When the puffs have expanded, lower the temperature to 180 degrees and continue baking for 20-30 minutes. The surface will turn brown and you can take them out of the oven.

    

11. 11 Place the baked puffs on a cooling rack to cool.

    

12. 12 Then prepare the puff filling. Add the sugar to the whipped cream and beat with an electric mixer until it has obvious texture, as shown in the picture. The cream filling is ready.

    

13. 13 After the puffs have completely cooled, dig a small hole in the bottom, insert a piping tip and pipe in the cream.