Cream Puffs
Overview
Last week, I represented my son’s class at the Family Food Festival held in the kindergarten. I made my son’s favorite cream puffs, and the school asked me to record a video. I took a screenshot of the video and shared the making process with everyone. In addition, we also won the best food combination award
Tags
Ingredients
Steps
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Raw materials
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Put butter and water into a small milk pot and heat over low heat until boiling
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After boiling, remove from heat, add cake flour, mix quickly
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Turn the heat back on and stir-fry the dough over medium heat until a thin film appears on the bottom of the pan
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Take it off and let it cool. It must be cool enough to be warm but not hot to the touch. Never let it cool completely
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Add the egg liquid in four batches, stirring well after each addition and then adding the next one
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The mixed dough will take on the shape of an inverted triangle when scooped up
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Put the batter into a piping bag and pipe it into a shape on the baking sheet
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Preheat the oven for five minutes, bake at 180 degrees for fifteen minutes, then bake at 170 degrees for fifteen minutes, then stop the heat and simmer for another five minutes. The puff pastry will be baked
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Beat the light cream and sugar at high speed and put it into a piping bag
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Use chopsticks to poke a small hole in each puff and squeeze the cream into it
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It’s done. I forgot to take a picture of the finished product. Let’s borrow the one I took before.
