Step 2: Prepare a small pot, put 37g butter, 45g milk, 45g water, 1 tsp sugar, salt into the pot, turn on the low heat to heat it up, so that the butter slowly melted, boil and then turn off the heat
Step 3: After boiling, pour in the sifted flour and stir quickly. The butter slowly melted, boil and turn off the heat
Step 3: After boiling, pour in the sifted flour, quickly stir, mix them well, until they are completely melted into one, no dry flour can be seen. Then turn the heat back on and keep stirring with a spatula until the batter caramelizes and you can see a film forming on the bottom of the pan, then turn off the heat.
Step 4: Take the pan off the stove and set it aside to allow the heated batter to cool a bit, so that it doesn't get too hot and burn the egg mixture. Wait until the batter is not hot to add the egg mixture, the egg mixture is best added in stages, because the flour absorbency is different, the preparation of the egg mixture does not necessarily need to be added to the number of times to add is generally 4-5 times, each time you add into the egg mixture, should be stirred with a spatula, and then add the next time. This step of adding egg mixture is the most tiring step of making puff pastry. The mixing of egg mixture and batter should be done before the batter cools down completely, so you have to hurry up and move fast, and you can only mix it manually. Add the fourth egg, look at the state of the batter, if the batter will not drop down, you need to add more egg, you need to add egg, but at this time the batter is very close to the state of the need to complete, so at this time to add a small amount of egg must be added to the mix. Satisfactory state of the batter is: can slowly drip, hanging on the spatula batter in an inverted triangle state, and the tip and the top of about 4cm.
Step 5: Preheat the oven to 210 degrees Celsius and put the batter into a piping bag, with no fixed requirements for the shape of the piping nozzle. After loading, squeeze the batter into the baking dish, if you do not have a laminating bag at home, it does not matter, just use a spoon to scoop the batter evenly into the baking dish in a heap. Make sure the puffs in the baking dish are of even size and leave enough distance between them to avoid them sticking together when they are fluffed up. Dip your fingers in water and smooth out the sharp corners of the puffs. Spray or sprinkle the tops of the puffs with a little water and place in the oven at 210°C for 10 minutes, turn to 180°C and bake for another 10-15 minutes.
Step 6: Once the cracks of the puffs are also colored, they are ready to come out of the oven. Set the freshly baked puffs aside to cool, be careful of burning your hands. After cooling, let's do the filling, first of all, 200g of light cream, 18g of sugar into the container, fully whipped cream, until the cream lines stand, that is, the fingerprints will not disappear, the shape of the stand can be.
Step 7: Also put the prepared cream into a laminating bag and use a laminating nozzle to fill in the cream from the cracks of the puffs until you feel that the puffs are supported. If you do not have a laminating mouth or laminating bag, you can use a knife to cut the puffs from the center, but leave one side of the skin, do not completely cut off, with a spatula will be filled with cream. At this time you can also observe the finished puffs inside, successful puffs in the center is empty, can be used to fill the cream, you can also sprinkle a layer of frosting on the surface of the puffs will be more delicate and beautiful. Our crunchy cream puffs are ready, the texture outside the crispy inside dense, a bite, full of pastry and cream filled with our nerves, occupy our taste buds, sweet happiness tightly around us.
Tips:
1. Be sure to use low heat to give the butter enough time to melt slowly.
2. When adding the egg mixture into the batter, be sure to pay attention to the temperature, not too high a temperature to cook the egg mixture, and not to let the batter cool completely, make sure to complete the mixing of the egg mixture and batter before the batter cools completely, and also add the egg mixture in small batches, temperature and speed at the same time.
3. Remember to seal and refrigerate any uneaten puffs.
4. Remember to heat the batter until caramelization occurs.
5. When baking, bake the puffs at 210℃ until they swell up, then bake them at 180℃ to dry them out.
6. In addition to cream, you can also add yogurt, ice cream, matcha, chocolate, fruit, etc., according to personal taste.
7.