How to make cream puffs

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  1. Add water to butter and bring to a boil over low heat

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  2. Add salt and sugar, reduce to medium heat and cook until Boil, prepare low flour, be sure to sift.

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  3.Change to low heat and add sifted cake flour.

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  4. Stir quickly to dissolve the two into a smooth and granular shape, and turn off the heat.As shown below

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  5. Let the batter cool.Use this time to lay parchment paper in the baking pan and prepare Piping tips and piping bags.

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  6. Prepare egg liquid.Preheat the oven to 180 degrees.

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  7. When the batter is not hot, add one-third of the egg liquid and stir evenly., then add a little bit of egg liquid, and stir thoroughly every time before considering whether to add egg liquid and how much egg liquid to add.Remember, you don’t have to use up all the egg liquid, because eggs vary in size, so the amount of egg liquid in two eggs will also be different.

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  8. Stir for a while until the batter has a triangular tip when you lift the spatula.As shown below

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  9.Put the batter into a piping bag and place it on a baking sheet lined with oil paper Squeeze out the puff batter, put it in the middle rack of the oven, and heat it up and down to 180 degrees for about 30 to 35 minutes.Now use your free time to whip the cream.

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  10. Bake until the surface is golden and set, then take it out of the oven

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  11.After the baked puffs have cooled slightly, put the whipped cream into a clean piping bag and use a round piping bag.Poke a small hole in the bottom of the puff with a piping tip, squeeze in the cream, and work quickly

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  12.Use a sieve to sift a little powdered sugar on the surface of the puff and it’s done