Cream Puffs
Overview
Puffs are a dessert originating from Europe. The batter used to make puffs is really magical. It does not have any baking powder or whipping, but after baking in the oven, it will expand like a balloon and become a hollow and crispy pastry. Freshly baked puffs have a very light flavor, with only a little salty flavor, but after filling the hollows in the middle with sweet and soft cream filling, they become the very familiar cream puffs. You can also add fruit pieces or drizzle chocolate sauce to decorate and enrich the taste.
Tags
Ingredients
Steps
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Put water, salt, fine sugar, and butter into a small pot, heat over medium heat with gas, stir slowly while heating, until the butter liquid boils.
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Reduce the heat to low, sift the low-gluten flour and add it to the small pot. Stir quickly with a wooden spoon (must be fast) to fully combine the low-gluten flour and butter liquid.
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Keep stirring until the low-gluten flour and butter liquid are completely combined, and turn off the heat until the dough does not stick to the pan. At this time, all the low-gluten flour is cooked.
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Use chopsticks to stir up the batter, cool it until the batter is not too hot, add the beaten egg liquid in three batches, wait until it is completely absorbed each time before adding the next time.
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Use chopsticks to lift up the batter. The batter can form an inverted triangle shape (if it does not reach this point, you need to add a little more egg liquid and continue mixing)
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After mixing, pour the batter into a piping bag, choose a daisy-shaped piping tip, and pipe it onto a baking sheet lined with baking paper, leaving a certain distance between each one because it will expand.
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Bake in the middle rack of the oven at 210 degrees for about 13 minutes, until the batter puffs up. Lower the temperature to 180 degrees and continue baking for 13 minutes, until the surface is slightly golden.
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Take out the puffs and let them cool. Make the filling: add the light cream to the powdered sugar and beat with an electric egg beater until the texture is clear and firm.
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After the puffs have cooled, use a knife to make a small slit in the side of each puff.
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) oil in the pot. Put the whipped cream into a piping bag, use a small round piping nozzle, and squeeze the cream into the hollow part through the cut on the side of the puff. Finally, you can sprinkle with powdered sugar for decoration.
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At this point, the cream puff is completed, it is very delicious when you bite it! LZ didn’t adjust the temperature of the first plate properly and the batter didn’t expand. So I made another one decisively and it was a success!
