Ingredients
Puffs:
Water
170g
Butter
74g
Sugar
2g
Salt
1g
Cake flour
104g
Eggs
3 (about 150g without shell)
Cream filling:
Cream
300g
Sugar
20g
Cream Puffs
- Three eggs, choose big ones, in case you need to beat more eggs if the egg liquid is not enough. Beat them into egg liquid. Weigh the water, butter, low-gluten flour, white sugar and low-gluten flour. It is best to sift the low-gluten flour. The operation process is very fast.
- Put salt, sugar and butter in a pot and add the measured water. Turn on the heat.
- Cook the butter until melted and bring the water to a boil for another minute.
- Pour in the sifted low-gluten flour.
- Stir quickly and turn off the heat. The flour is now cooked.
- Use a spatula (preferably a silicone spatula) to spread out the dough and let it cool until it is not hot to the touch.
- Pour in egg mixture in 3 batches.
- Mix well after each pour before pouring in the next time. Make sure to mix thoroughly and evenly, there should not be any obvious unmixed egg liquid, otherwise it will affect the expansion of the puffs. The puffs made are not easy to be hollow.
- When the dough is lifted up into an equilateral inverted triangle, it is done. The dough should be in a moderately viscous state, not too dry, otherwise it will be difficult to squeeze out. It should not be too thin either. If the inverted triangle is too long when lifted up, it is too thin, which will affect the formation of the puffs in the later stage. If the egg liquid is mixed twice and it has already formed a suitable shape, do not add the remaining egg liquid to avoid it being too thin and affecting the forming. If you feel that the state is still a little dry after adding all the egg liquid, use another bowl to break up an egg, pour a little egg liquid, about 1/10 of the egg liquid, and continue to stir evenly until it is in a suitable state. (Note: Do not add too much at once, otherwise you will not be able to scoop it out and it will fail easily)
- Cut a slit in the piping bag, put in your favorite piping nozzle, then put it on the cup and put the batter into the piping bag.
- Squeeze onto a baking tray lined with baking paper. Squeeze vertically without twisting or pressing to avoid affecting the puffiness. The puffs will expand and become larger after baking, so leave a good distance between each one. If you feel it is difficult to squeeze, you can put a piping bag with a cut mouth on the outside. If you find it difficult to break when squeezing, it means that the batter is a bit dry, but it generally does not affect the formation of the puffs later. You can use a toothpick to help break it.
- I used a piping nozzle with 8 teeth and a piping nozzle with 18 teeth. This one has 8 teeth.
- This is the 18-tooth one.
- Preheat the oven. Bake at 180 degrees in the middle layer of the oven for 25 minutes. Do not open the oven during the process. To ensure success, it is best to bake one pan at a time.
- Each puff is round and cute! Relatively speaking, the puffs with 18 teeth are bigger and fuller than those with 8 teeth.
- Each one is a big hollow.
- 300 grams of whipping cream plus 20 grams of white sugar. If you want to make delicious and non-greasy puffs, the choice of whipping cream is also very important. It is recommended to use animal whipping cream, which is healthier and tastes better. It is best not to use vegetable cream at home.
- Beat with an electric mixer.
- Use chopsticks to poke a hole in the thinnest part of the puff surface, put whipped cream into a piping bag, and squeeze each puff full of cream. (If you don’t have a piping nozzle, you can just cut a hole at the top of the piping bag.) If you want it to be more beautiful, you can also poke a hole at the bottom of the puff with chopsticks and squeeze in the cream.
- All done~ When the puffs first came out, the kids ate a lot, so only this much is left~
- The full cream puffs are so addictive! ! If the flour is gelatinized and stirred evenly, there are usually few other problems. If you have any questions, please leave me a message and discuss it together~
