I used to love the big puffs in "Good Mart" at home! Inside is an extra large amount of fresh milk stuffing, and the swollen skin on the outside has a strong milk aroma. When I came here, I found many different shapes of puffs in large and small bakeries. In fact, to put it bluntly, it is a variety of delicious desserts that have evolved from a dough sheet called p teàchoux. The biggest feature of p teàchoux is that it expands back after baking, and no yeast substances are added to the raw materials.
Today, let's introduce this basic practice of pteàchouxâ, and then talk about the most common small desserts called chouquettes in France. Very simple ~ very delicious!
French Puffs
By ChaddVolkman
Steps for French Puffs
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Practice: Let's first introduce this basic method of pteàchoux, and then talk about the most common small desserts called chouquettes in France. Very simple ~ very delicious! 1. Pour milk (or water) into the pan, add butter and salt, and bring to a boil over low heat until the butter melts. 2. Remove the pan from the fire, quickly! Add flour in one go. Stir until the flour is smooth and no longer sticks to the pan. 3. Add the eggs into the pan one by one. Attention! Mix well every time you add one. How many eggs should I add? Standards are important: You scoop up a small piece of dough with your hand or a small shovel, and the dough hangs into a triangle, so that's OK!2
Below ~ Let's talk about how to ultra-micro modify the recipe above to turn it into a cute chouquette. Practice: (Repeat the above practice, just change it a little bit in the part "1") 1. Pour milk (or water) into the pan, add butter, salt, and 30 grams of sugar, and bring to a boil over low heat until the butter melts.3
2. Remove the pan from the fire, quickly! Add flour in one go. Stir until the flour is smooth and no longer sticks to the pan.
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3. Add the eggs into the pan one by one. Attention! Mix well every time you add one. How many eggs should I add? Standards are important: You scoop up a small piece of dough with your hand or a small shovel, and the dough hangs into a triangle, so that's OK! Fig.5
4. Put the dough into the squeeze belt. Squeeze into small round dough. Then dip in the egg liquid with your fingers, spread on each dough, and gently press the dough. Finally sprinkle with large sugar grains.6
5. Oven at 200° for 15-20 minutes. See that the dough expands and the surface is golden. Remember, it is best not to open the oven door while baking to avoid temperature changes affecting the dough expansion. voila~ Bonappétie is out! Alas, this was a photo I took after eating half of it.French Puffs Make Tips
A characteristic of this dough is that it expands during baking, so it is very important to press it down gently with your finger to prevent it from over-expanding and bursting! Just imagine~ if every single one cracked and split open... it would be a terrible sight!