Cream Puffs

Overview

Puffs are a Western-style dessert that originated in Italy. They have a fluffy and porous outer shell and a cream filling that is crispy on the outside and smooth on the inside. It has an excellent taste. After one bite, the pleasure of the cream slurry exploding in your mouth is really indescribable.

Tags

• baking
• butter
• cream
• egg
• low gluten flour
• white sugar
• fine sugar
• milk
• water

Ingredients

Steps

1. 1 Add light cream, caster sugar, and a few drops of rum (optional) and use an electric mixer to beat the cream until it has obvious texture and is not flowing

2. 2 Put the cream into a piping bag, cut a small slit in the mouth of the bag, and squeeze the cream into the opening of the puff (if there is no opening, poke it in the thinnest part)

3. 3 Then add the sifted low flour, mix quickly with a manual egg beater, and turn off the heat after mixing. When mixing, the dough will go into the egg beater, tap it a few times, knock it out and continue mixing

4. 4 Then add the whole egg liquid in batches, and use a whisk to stir evenly after each addition before adding again. I added it here five times

5. 5 The mixed dough is fine and smooth, and will fall into ribbons when lifted with a spatula

6. 6 Put the 8-tooth nozzle into a piping bag, then put the batter into the piping bag, and squeeze out puff shapes on a baking sheet lined with oilcloth

7. 7 Preheat the oven to 200 degrees and bake on the middle rack for 15 minutes until the surface is colored and take it out

8. 8 Add light cream, caster sugar, and a few drops of rum (optional) and use an electric mixer to beat the cream until it has obvious texture and is not flowing

9. 9 Put the cream into a piping bag, cut a small slit in the mouth of the bag, and squeeze the cream into the opening of the puff (if there is no opening, poke it in the thinnest part)