How to make crispy puffs

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  1. Prepare the pastry materials and puff materials.

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  2. Make the pastry part first.Sift the powdered sugar and flour mixture onto the work surface.Put the refrigerated butter on the flour and chop it with a knife until there are no big particles.

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  3.Knead quickly with your hands, do not let the temperature of your hands melt the butter.

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  4. After pushing all the mixture, gather it together and repeat three times to mix into a ball.

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  5. Place the dough between two pieces of oil paper and roll it into a 2mm sheet.

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  6.Put it in the refrigerator for 3 minutes, and use a round mold to press out discs.I am looking for I pressed a bottle cap with a diameter of 4-5cm.Store the discs in the refrigerator until ready to use.The scraps can be rolled out and pressed into discs, or frozen for use next time.

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  7. Make a puff body.Preheat the oven to 200 degrees.Mix milk, butter, sugar and salt into the pot.

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  8. Beat the eggs and put them in a container with water at 50 degrees.

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  9. Heat the milk and butter until boiling, remove from the heat, quickly add the sifted flour and mix uniform.

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  10.After mixing, continue to heat and stir with a spatula.Put a layer of film on the bottom of the pot, remove from the heat, and transfer the dough to another container to cool slightly.

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  11.Add the egg liquid into the dough in three batches, and mix thoroughly before adding the next time.Add as appropriate for the last time.Do not add more if you observe that the batter forms an inverted triangle on the scraper.

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  12.Put the batter into a piping bag.Mine was squeezed directly without piping.Flowery mouth.You can also add a 1cm diameter piping tip.The size is controlled at 3-4cm.

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  13. Quickly cover the squeezed puff pastry with the meringue taken out of the refrigerator.Gently flatten the points on the puff pastry with your hands.

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  14.Put it into the middle rack of the oven preheated to 200 degrees for 35 minutes.Do not open the oven halfway.The puffs will collapse.

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  15.It’s ready!

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  16.Preparation of puff cream filling.Beat the light cream with ice and powdered sugar.

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  17. Squeeze in from the bottom of the puff with a piping nozzle.Of course, you can also cut the puff.Fill the top with cream.

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  18.All done, let’s eat!