Puff is a Western-style dessert puff. The fluffy creamy dough is wrapped in cream, chocolate and even ice cream.
Commercially available puffs are soft, but in fact, fresh puffs should be slightly crispy and a little hard. The skin will soften after overnight. Fill it with your favorite stuffing and this very sweet snack is ready.
cream puffs
Recipe Recommendations
- milk 100 ml
- unsalted butter 45 grams
- salt 1 small pinch
- low-gluten flour 60 grams
- eggs 100 grams
- light cream 60 ml
- sugar 10 grams
- sweetening
- roast
- an hour
- senior
Steps for cream puffs
1
Prepare the required materials.
2
Place milk, salt and softened butter cubes in a pan, cook until completely boiling, and turn off the heat.
3
Sieve in 60 grams of low-gluten flour.
4
Use a wooden spoon to mix evenly into dough.
5
Open fire again, over medium heat, and stir constantly until a thin film of batter appears on the bottom of the pot. Then turn off the heat.
6
Remove and place in a mixing bowl, cool down to a hot but not hot temperature, and pour the whole egg liquid in 4 times. Mix well each time before adding the next egg mixture.
7
The mixed batter is shiny and smooth, and will take on the shape of an inverted triangle when picked up and dropped.
8
Put the batter into the decoration bag.
9
Lay oil paper on a baking sheet and squeeze a 4 cm diameter puff batter.
10
Preheat the oven and bake at 190-200 degrees for 30-35 minutes until the surface of the puffs is golden yellow and swollen and straight. Turn off the heat and continue to simmer for 5 minutes, then take out and let cool.
11
Whisk light cream and sugar over ice water.
12
Put the cream into the decoration bag and squeeze the cream from the bottom of the puffs. Or cut the puffs horizontally in the middle and squeeze in the cream.cream puffs Make Tips
The temperature of the roasted puffs should be appropriate. Too high will mature early, and too low will not be conducive to expansion. Do not open the lid of the oven when roasting, otherwise it will affect the expansion of the puffs.