Cream Puffs

Overview

After I learned how to bake, I realized that authentic puff pastry should be crispy, because the puffs sold in cake shops are stuffed in advance to save trouble. Over time, the puff pastry absorbs the moisture of the filling and becomes soft; while the puffs made by myself are filled with filling when they are eaten, so they taste crispy on the outside and smooth on the inside! The puffs baked this time are very beautiful, so they are paired with the most original vanilla cream filling, which will satisfy your taste buds!

Tags

• baking
• children
• afternoon tea
• butter
• cake mix
• egg
• whipping cream
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Put butter, water, 10G sugar and salt in a pan, heat over low heat until the butter melts

   

3. 3 Put butter, water, 10G sugar and salt in a pan, heat over low heat until the butter melts

   

4. 4 Stir quickly with a stir stick until the flour is cooked and thoroughly mixed with the butter and water

   

5. 5 Transfer the batter into a large bowl and let it sit until it is not hot to your hands. Add the beaten egg liquid one at a time, mixing well after each addition before adding the next one

   

6. 6 After the egg liquid is mixed, the batter will be in a delicate and smooth state (this step requires stirring multiple times with a whisk)

   

7. 7 Put the batter in the previous step into a piping bag and pipe it into a baking pan (lined with greased paper

   

8. 8 Put the batter in the previous step into a piping bag and pipe it into a baking pan (lined with greased paper

   

9. 9 Whisk the light cream with 20G white sugar, add 2 drops of vanilla extract to taste

   

10. 10 Let the puffs cool, then use a piping bag to squeeze the cream into the puffs (you can do it from the bottom or the top of the puffs. I used a chopstick to make a hole in the middle and then used a piping bag to squeeze the cream.