Ingredients for pastry cream puffs

Puff pastry 100g of gluten flour

50g of powdered sugar 80g of butter

Puff pastry 105g of gluten flour

170ml of milk 70g of butter

3g of sugar 4 eggs

Filling 300ml of light animal cream

Sugar 50g

Zero Fail Custard Cream Puffs

Step 1

(Make the pastry first) Soften the butter until it can be flicked off Add the sifted powdered sugar and mix well until smooth

Step 2

Add the sifted low gluten flour and toss to coat well The batter is very sticky at this point

Step 3

This is a good way to make a smooth and creamy custard. p>Can be placed in a plastic bag and shaped into a cylinder (4cm in diameter) and placed in the refrigerator to set the shape of the refrigerator ah not frozen

Step 4

(now make puffs) put the milk butter sugar in a saucepan over medium-low heat, stirring the saucepan to avoid the bottom of the boil, then turn off the heat and keep boiling, and continue to stir for 1 minute, then add sifted low-gluten flour and quickly stir

Steps 5

Keep the heat low and keep stirring the flour dough until it becomes smooth and creamy, then turn off the heat

Step 6

Put the dough into another pot and cut it into small pieces to cool it down a bit. Add the egg and add it in small portions, depending on the state of the batter

Step 7

Stir the mixture well, and lift the batter to form an inverted 3-cornered shape, the batter will be OK

Step 8

Take a few minutes to cook the dough. p>

Step 8

Mix the batter into a laminating bag and cut a small slit (at this point, start preheating the oven at 200 degrees Celsius)

Step 9

Squeeze the batter vertically with a size of about 4cm in diameter, and then squeeze it out into a baking tray of 32x29 with a diameter of 16. Make sure to leave plenty of space, as the puffs will expand during the baking time

Step 10

Take out the refrigerated batter.

Take out the refrigerated puff pastry and cut into thin slices

Step 11

Place a piece of pastry on top of each batter and place in the preheated oven on the lower middle shelf

Step 12

Take out the top heat at 200 degrees Celsius and the bottom heat at 160 degrees Celsius for 15 minutes. When the puffs are fully puffed up, turn the heat to 180 degrees Celsius and the bottom heat to 160 degrees Celsius for 15 minutes (If the oven doesn't have separate upper and lower heat functions, you can also preheat at 200 degrees Celsius and then turn to 160 degrees Celsius. (If the oven does not have a separate upper and lower heat function, you can also preheat the oven at 200 degrees and then turn it to 170 degrees for 30 minutes)

Step 13

Don't open the oven door in the middle of the process, and the puffs will be rounded and perfect in the pan

Step 14

Whip the light cream with granulated sugar until it reaches 9 points, not much is required, put a mounting bag with a round laminating nozzle or a laminating nozzle dedicated to the puffs, and fill it with the whipped cream. Push in the whipped cream from the bottom or the side.