Vanilla Cream Puffs
Overview
Puffs are one of the most popular Western desserts nowadays. They have a crispy outer shell and can be filled with various fillings, such as chocolate sauce, whipped cream, etc. They can also be filled with ice-cold ice cream. The outside can also be covered with chocolate sauce, sprinkled with powdered sugar or nuts to form a rich and colorful taste. The puffs made this time are filled with vanilla. To make puffs delicious, in addition to the filling, the outer shell must also be delicious. A good puff should be fully expanded, crispy on the outside, and have a large cavity inside for more fillings. The amount of eggs is generally not fixed, but is added as appropriate. Therefore, the eggs must not be added to the batter all at once. Instead, they need to be added in batches, stirring while adding, until the puff dough reaches a perfect dryness and wetness level. Use a wooden spoon or chopsticks to lift up the puff batter until it forms an inverted triangle shape. This is one of the keys to the success of puffs. The temperature and time when baking puffs are also crucial. Bake at a high temperature of 210 degrees at the beginning to steam the water inside the puffs. The air evaporates quickly, allowing the puff dough to expand. After the puffs are set and set, adjust the oven to 180 degrees and continue baking for about 20 minutes to dry out the moisture in the puffs so that they will not collapse after being baked. Bake until the surface of the puffs turns yellowish brown and you can take them out of the oven.
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Ingredients
Steps
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First make the vanilla cream filling. The main ingredient is the ingredients for the puffs, and the auxiliary ingredients are the ingredients for the vanilla cream filling. Take a spoonful of 200 grams of milk and put it into the egg yolk, stir evenly
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Add sifted low-gluten flour, starch, and vanilla powder and stir evenly
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Add 30 grams of sugar to the remaining milk, mix well, heat over medium heat, stir while heating until boiling
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Slowly pour the boiled milk into the egg yolk batter, stirring evenly while pouring
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Continue to sift the mixed liquid and pour it into the pot
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Turn on low heat and continue stirring while heating until the batter becomes thick
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Place the mixed batter into the refrigerator to chill for about 30 minutes
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Put butter, water, salt and sugar into a pot, turn on medium heat, stir until it boils
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Turn down the heat, add sifted flour, sift in all at once, stir evenly quickly, turn off the heat, remove from the heat and spread the batter
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When the batter is cool enough to not be hot, add the egg liquid in three batches
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The batter will become smoother and smoother. Note that all the eggs in the formula do not necessarily need to be added. It depends on the situation. Use a spatula to lift up the batter. The batter will be in the shape of an inverted triangle and will not slide down, so it is ready
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Put the puff batter into a piping bag
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The puff batter is even enough to be squeezed into the baking pan. Remember to spread oiled paper and keep a certain distance between each dough to prevent the dough from touching each other after expansion. Put the squeezed puff batter into the preheated oven, set the upper and lower heat to 210°, bake for 10 minutes first, then adjust to 180° and bake for about 20 minutes, until the surface of the puffs turns yellow brown, continue to simmer for 5 minutes before taking them out
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Beat 100 grams of whipped cream until textured
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Take the refrigerated batter out of the refrigerator, add it to the whipped cream, stir evenly to form the vanilla cream filling, and put it into a piping bag
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After the puffs are completely cooled, insert a piping tip with a small round hole on the side and pour the filling inside
