How to make cream puffs

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  1.Put water and butter , salt and cook in a small pot until the butter is completely melted.

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  2.Stir constantly to prevent the butter from splashing when heated.

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  3. Pour in low-gluten flour and stir over low heat.

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  4. To cook the batter, mine is a non-stick pan, so you can’t see the flour It's cooked when it's sticky.So just go by feel.

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  5.After the batter cools down slightly, beat the eggs and add to the batter in three batches.

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  6. Pour the egg liquid into the batter three times and stir evenly.

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  7.Put the batter into a piping bag, and the piping tip is up to your personal preference.Place silicone paper on the baking sheet and start piping the batter.

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  8. Preheat the oven to 210℃ for 5 minutes.Then put it into the middle rack of the oven, 210°C, for 10 minutes.Then 180°C for 25 minutes.

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  9. What it looks like after baking.

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  10.When the puffs are cooling, first whip the cream and put it into a piping bag for later use.

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  11.Use the bottom of a decorating nail to poke a hole in the bottom of the puff for adding cream.

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  12. Just like this, don’t use too much force, otherwise the top of the puff will be poked as well.break.

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  13. After poking, start pouring cream inside.

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  14. After filling, just place it on the plate.

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  15.This is a tip: after the puffs are baked, take a puff and cut it crosswise Open it and see if the gap hole is big.If it is as big as mine, it means success.

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  16. Start eating.