How to make cream puffs

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  1.Prepare materials

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  2. The whipping cream should be kept in the refrigerator for more than 12 hours.When the cream basin and egg beater are used, put them together in advance.Refrigerate for 10 minutes

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  3.Turn on low heat, use a non-stick pan, and melt the butter first

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  4. Turn on low heat, add sugar, salt, milk, and let the ingredients dissolve.

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  5.Sift in low-gluten flour

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  6.Continue to simmer and stir until the dough is soft

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  7.Put in a clean basin and let cool

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  8.Mix the eggs into egg liquid.When the dough is cool enough to stop being hot, add the egg liquid into the dough gradually until it becomes a thick paste.

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  9.As long as the batter is in a state where it does not drip from the corners

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  10.Then put the batter into a piping bag, the piping nozzle has eight teeth

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  11. Prepare a non-stick basin, squeeze the batter into the basin to make puff embryos.The size can be determined by yourself, and there should be gaps in the middle

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  12. Put it in the oven, preheat the oven for two minutes, first turn on 200 degrees for 10 minutes and then turn to 180 degrees for 35 minutes (this time depends on the size of the puffs you make, You can also adjust it according to your own oven power)

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  13. Generally bake until the surface of the puffs turns slightly yellow., it’s ready!

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  14. Slightly yellowish appearance

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  15.Puffs must be cooled

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  16.Pour the light cream into a basin, add a few drops of lemon, beat the cream with a whisk, add the soft white sugar twice, and beat until it becomes creamy



17.Put the cream into a piping bag, use a piping nozzle with a round mouth, insert it into the bottom of the puff, and squeeze the cream into the puff.Just put it inside, the puffs will slowly puff up, and so on, do this for every puff

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  18.Picture of the finished product on the plate

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  19.One more