Pastry Cream Puffs
Overview
I have always liked puffs. When I was young, I would buy a box of puffs and eat as much as I could when I was shopping. The feeling of satisfaction could instantly revive me. After having a child, I always want to give him nice things. I like to prepare snacks for him when he comes home from school, and I like to watch him enjoy delicious food. So make this simple puff and give yourself, your lover, and your children a wonderful afternoon tea
Tags
Ingredients
Steps
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Make the pastry part first: soften the butter, add powdered sugar and mix well
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Mix well with powdered sugar
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Add sifted flour and mix until there is no dry flour (like making cookies)
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The flour can be rolled into a long shape, wrapped and placed in the refrigerator for a while. This step is to facilitate slicing later, so the pastry part must be made in advance
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Put water, butter, sugar, and salt into a small pot and bring to a boil over low heat. You need to melt the butter slowly and wait for the water to boil, so be sure to keep the heat low!
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Now the water is boiling, and the sifted cake flour is ready
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Pour the sifted flour into a small pot, stir quickly without turning off the heat, and the bottom of the pot will be a little gelatinous.
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Quickly scald the flour until the bottom of the pot is gelatinized, then turn off the heat and remove the small pot from the stove. Prepare to add eggs (normal temperature)
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Slowly add the egg liquid, start stirring after pouring a little, don't pour too much at once. This process will make your hands very sore, so you must be mentally prepared, but it is also a crucial step. It is not necessary to add all 3 eggs. Just stir for a while and then pull it up to check the state of the batter. When the eggs are pulled up and you can see the state of an inverted triangle, it is enough.
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Here is another picture to check the state of the batter. A manual egg beater or a scraper will do. When stirring, you only need to pay attention to mixing the egg liquid and batter evenly. There is no requirement for the technique, just stir as you like and use all your strength
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After the batter is mixed, prepare a piping bag like this (plastic or cloth bags are acceptable). Of course, it’s just because I like to squeeze such nozzles. In fact, if there is no nozzle, just cut a hole and squeeze it into a round shape, which is also very cute
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Find a taller cup and put a piping bag on it, so that the batter will be easier to put in. It’s also very convenient to put the cream in, and it won’t get all over the place
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Place paper on the baking sheet and squeeze out the desired shape. Non-stick baking sheets can be used without paper
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Remove the pastry part from the refrigerator, cut into thin slices and place on top of the puffs. If you don’t like meringue, you can skip this step. After squeezing the ordinary puffs, dip your hands in water and press down the sharp corners, otherwise the sharp corners will easily burn
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Put it into the preheated oven at 180 degrees for 30 minutes. The specific time needs to be adjusted according to your own oven. The puffs will be golden brown as a whole.
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Puffs need to be baked to dry out the moisture quickly and then expand quickly. If the time is not enough or the temperature is not enough, the moisture will not be dried out so easily, and the puffs will collapse or have a concave bottom when they come out of the oven. If you are making it for the first time, you would rather bake it longer than bake it early
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After baking, put on the grill to cool down. This is what it looks like when baked without puff pastry
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Beat the light cream and powdered sugar until 8 points. Poke a small hole in the bottom of the puff (I use chopsticks) and squeeze in the whipped cream.
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Done
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By the way, I tried my new knife. It cuts so neatly
