How to make cream puffs

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  1.Preparation Good ingredients, weigh the ingredients.

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  2.Put the butter into a small pot (I put it directly in the basin), Pour in the milk and salt, place on the stove and bring to a boil, then turn off the heat.

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  3.Sift in low-gluten flour.

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  4. Stir evenly with a spatula.

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  5. Continue to stir over low heat until there is a layer of white batter on the bottom of the pot and the batter is also It becomes a sticky dough.

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  6. Transfer the dough to a clean basin to dry until warm, beat the eggs and divide Pour it in three times, and stir the noodles and eggs thoroughly each time before adding the next egg liquid.

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  7.Finally mix well into a textured and sticky batter.

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  8. Line a baking sheet with oiled paper and put the batter into a piping bag equipped with a chrysanthemum nozzle.

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  9. Extrude an appropriate size shape on the baking sheet, with space in the middle.

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  10. Preheat the oven to 200 degrees, bake the middle layer up and down for 10 minutes, and then bake the puffs after they are set.Turn to 180 degrees and bake for about fifteen minutes until browned.(Time and temperature will vary depending on the oven)

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  11.The baked puff skin It's hard.This is normal.It usually softens after a while.

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  12. Whip the light cream and sugar into a textured state.

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  13.Put it into a piping bag equipped with a round hole piping nozzle.

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  14. Punch directly into the bottom of the puff and squeeze in the whipped cream.(If it is difficult to operate, you can use chopsticks to poke a small hole in the bottom of the puff before squeezing in the whipped cream.)

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  15.Finished product picture.