Cream Puffs

Overview

I really like how the puffs look after baking, plump, golden and crispy

Tags

• baking
• butter
• cake flour
• egg
• sugar
• whipping cream
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Place water, salt, sugar and butter into a small pot

   

3. 3 Heat over medium heat, stir slightly to distribute the fat evenly. When it boils, turn to low heat, pour in all the flour at once, and stir quickly with a wooden spoon

   

4. 4 Keep stirring until all the flour and water are combined and the pan is non-stick, then turn off the heat. The batter is already cooked by this time,

   

5. 5 Use chopsticks to spread the batter to dissipate the heat. When the batter cools down to not hot (about 60 degrees), you can add the beaten egg liquid

   

6. 6 Add the egg liquid in small amounts first, stir until the batter is completely absorbed, and then add the next time

   

7. 7 At this time, the batter will become more and more moist and smooth. It is not necessary to add all the egg liquid until it is picked up with chopsticks. The batter will be in an inverted triangle shape and will not drip. This state will be good

   

8. 8 Put the cake into a piping bag and put a chrysanthemum mouth

   

9. 9 Squeeze out the puff embryos on a non-stick baking pan, making sure to keep a certain distance apart

   

10. 10 Place in the preheated oven at 210 degrees and bake for 10 to 12 minutes. When the puffs have puffed up, turn to 180 degrees and bake for another 20 minutes

    

11. 11 Bake until the puffs puff up and become golden brown

    

12. 12 Cooled puffs

    

13. 13 Whip the light cream with sugar

    

14. 14 Put the cream into a piping bag, stick it into the bottom of the puff and squeeze in the cream

    

15. 15 The baked puffs are empty inside, you can also cut them in the middle and add cream

    

16. 16 Finished product pictures