Homemade cream puffs

Ingredients?

100g low-gluten flour

80g butter

3 eggs

1 tsp sugar

1/4 tsp salt

160g water

150-200 light cream

Sugar 15-20

How to make cream puffs?

Put the weighed butter, water, sugar and salt into the pot and heat over low heat. (The sugar and salt are just for seasoning, so just use the size of a commonly used seasoning spoon)

Heat over low heat and stir gently while heating. Never turn on high heat, otherwise the water will boil before the butter is completely melted.

During the heating process, slowly add the sifted flour

When the butter in the pot is completely dissolved and the water begins to boil, add all the flour. Stir well and turn off the heat. This step will fully cook the flour.

Continue to stir the batter, and then add the beaten egg liquid a little at a time. Be sure to stir thoroughly before each addition.

Add the egg liquid little by little and mix evenly until the batter is fine and smooth, and a long tail can be pulled out after lifting. (Note: The egg liquid may not be completely added, so be sure to add it little by little, mix thoroughly and then add the next time. If the batter can pull out a long tail, then you don’t have to add it. Everything is mixed manually, so this step will be very long. Tired, be mentally prepared)

After the batter is ready, transfer it to a piping bag. Squeeze out the puff embryos one by one. There should be a certain distance between each embryo because the puffs will expand to prevent adhesion. (When squeezing, start squeezing one centimeter away from the baking pan, and press the tip flat, so that the puffs will be round and full, and they will look better when baked.)

Preheat the oven in advance. Middle level. 190 degrees, time set for 25 minutes. (According to the temperature difference of each oven, you can start to observe after 20 minutes. Basically, the puff skin has expanded greatly at this time. It can be taken out of the pan after coloring. Be sure not to burn it.)

The temperature of my oven is 190, and it can be baked in 23 minutes

Because I like to use a serrated piping nozzle to squeeze out the puff batter, so I figured out how to color the pattern. A little deeper. You can use a round piping tip to paint evenly according to your preference.

While baking the puff pastry, start making the cream filling. Add 150g of light cream to 15g of white sugar. Beat with a whisk until the cream has clear lines and is stable.

Cream Put into a piping bag and pipe into puff pastry. Delicious cream puffs are ready.