60g flour, 50g unsalted butter, 1/2 cup water, 1/4 tsp salt, 1 tsp sugar, 2 eggs (L)

◆Materials for buttercream for filling:

40g flour, 50g sugar, 4 egg yolks, 1 cup milk, a few drops of cream flavoring, 1/2 cup whipping cream

◆Methods for making delicious puffs :

▼Preparation

1. Set the oven to 200 degrees Fahrenheit. Preheat.

2. Sift the flour for the shell and the cream for the filling 2 times each and set aside.

▼Shell

1. Heat the butter, water, salt and sugar in a saucepan, stirring with a whisk. When all the butter is melted, reduce the heat to low and add the flour.

2. Stir vigorously for about 5 minutes, and turn off the heat when a thin film appears on the bottom of the pan.

3. While the pan is still hot, add 1/3 of the beaten eggs, stirring quickly with a whisk to combine, then add the remaining egg mixture to the pan and stir to combine.

4. Stir the mixture until it forms a paste as shown in the picture, then put it into a piping bag and squeeze it into a ball on a baking sheet lined with parchment paper.

5. Dip your fingers in water and smooth out the tips. Then use a sprayer to mist all the surfaces with an even layer of water.

6. Bake in the oven at 200 degrees for 20 minutes and then at 160 degrees for 15 minutes. Remove and leave to cool.

▼Filling with cream

1. Cream together the butter, sugar, egg yolks and 2 tablespoons of the milk in a saucepan with a whisk, then add the remaining milk and cream flavoring.

2. Heat over medium heat, stirring constantly, until a thick paste forms.

3. While still hot, stir vigorously to coat. Put a towel of cold water on the bottom of the pan, add the whipped cream to the pan in several batches, and stir quickly to make a smooth, creamy consistency.

4. Place the whipped cream in a container, cover with plastic wrap, and set aside to cool.

◆Finally, place the filled cream on a piece of mounting tape with a 1.5-cm-caliber mounting tip. Cut open the shell with a knife and fill it with cream.

Homemade Method 2 Main Ingredients

Butter 57g Water 57g

Low Flour 40g Eggs 2

Production Steps

1. Put the water and butter in a small saucepan and cook over medium heat until melted, then remove from the heat when boiling.

2. Sift in the flour and stir until there are no particles, then heat over low heat for a bit, remove from heat and stir.

3. Add the beaten egg in 2-3 batches, stirring until smooth.

4. Put into a piping bag and squeeze into an oval shape.

5. Preheat the oven at 200 degrees and bake for about 15-20 minutes.

6. Squeeze out some more "2" shapes for the swan's neck, 200 degrees, and the top will be golden brown.

7. Use scissors to cut off the top of the oval puffs, and then cut them in half to form the wings;

8. Finally, fill the bottom half of the puffs with the custard sauce. Then insert the swan's head and wings, and finally sift powdered sugar and you're done.

Homemade Method 3

How to make puff balls:

Materials:

90g milk, 40g butter, 70g low gluten flour, 3 eggs, dark chocolate, large almonds, pistachios, 2g salt.

How to do:

1. 90 grams of milk, 40 grams of butter, 2 grams of salt, heated to boiling; sifted into 70 grams of low gluten flour, mix until the container can not be stained;

2. Temperature down to 60 degrees, in batches, add into the 3 eggs and mix well;

3. Put into a laminating bag, squeezed into the baking tray;

4. Pre-heated oven at 190 degrees. Bake for 10 minutes over high and low heat; open the damper and continue to bake for 10~15 minutes;

5. Melt the dark chocolate over water and squeeze the chocolate over the puffs; add large almonds and pistachios and you are ready to go. [2]

Beardo's Papa Puffs

○ Characteristics of the outer layer of puff pastry:

The homemade puff pastry is wrapped with a pie crust and baked into a unique "pie-style puff pastry".

○ Characteristics of the custard sauce:

The custard sauce is made on-site in the store with a large number of imported high-quality natural vanilla seeds, and is made several times a day, in the morning, in the middle of the day, and in the evening.

○ The inner filling is only poured into the puff pastry before the customer purchases it. No preservatives or additives are added at all, so it is naturally healthy and super fresh.

Kasta Puffs

Materials:

50g of cream, 125ml of water, 1.5g of salt, 3g of sugar, 75g of low-gluten flour, 2-3 eggs (adjust the amount according to the consistency of the batter)

Puffs:

1. Cream the cream cut in small pieces and add the water, salt, and sugar, and heat it until it boils and remove from the heat;

2.

2. Pour in sifted flour at once, heat over low heat and stir quickly until no powder;

3. Add a little egg wash and mix well with the batter, then add a little egg wash and mix well;

4. Until the consistency of the batter slides off the spoon to form an inverted triangle;

5. Squeeze it onto a baking sheet with a laminating nozzle and use either a straight or floral laminating nozzle, or a small spoon if there is none. （

7. Cut a small slit in one-third of the puff;

8. Squeeze in the cascade sauce, or use a small laminating nozzle to squeeze it into the bottom of the puff.

Sweet Base Puffs

The outer skin is made of imported butter, organic eggs, and high-gluten flour;

It is filled with fresh fruits, yogurt, and low-fat cream that is blended and baked;

The skin of the puffs is baked in the oven on site, and filled on site without any food additives; it is crisp and refreshing, and it has more of a natural fragrance, and the unsweetened type is made with pure Xylitol with unsweetened cream