A mini cream puff in one bite❗️Basic puff, easy to make❗️

Overview

Basic puffs are simpler to make than crispy puffs and have a high success rate. You can add powdered sugar to the cream according to your favorite sweetness. This recipe uses zero-calorie powdered sugar. People who love desserts don’t have to worry about the sugar content being too high.

Tags

• baking
• dessert
• afternoon tea
• egg
• light butter
• low gluten flour
• whipping cream
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare 55 grams of light butter, 120 ml of water, 1 gram of salt, 18 grams of zero-calorie powdered sugar, 180 ml of whipping cream, and 2-3 eggs.

   

2. 2 Put 120ml of water, 55g of butter and 1g of salt in a small milk pot.

   

3. 3 Place on the fire and bring to a boil, melt the butter and turn off the heat.

   

4. 4 Pour in the low-gluten flour and mix quickly evenly.

   

5. 5 Turn the heat back on, use medium-low heat, stir-fry for about a minute and turn off the heat. At this time, a layer of dough can lightly stick to the bottom of the pot, and that's it.

   

6. 6 Spread the dough and let it cool. After cooling, add the beaten egg liquid in batches. After each addition, stir evenly and the dough will be fully absorbed and then add the second time. About 2-3 egg liquids will be needed. The final batter will be in the shape of an inverted triangle, thick and not dripping.

   

7. 7 Put the batter into a piping bag with a medium piping tip with eight teeth. Preheat the oven to 200°C in advance.

   

8. 8 Line a baking pan with oiled paper, and evenly squeeze the batter into the baking pan. Remember to leave a gap in the middle. During the baking process, the puffs will expand and become larger to prevent them from sticking.

   

9. 9 Bake in the middle rack of the oven at 200℃ for 10 minutes, as shown in the picture, the puffs will puff up.

   

10. 10 Bake at 180°C for another 15 minutes. Do not open the oven door during the process. Adjust the temperature for the last 5 minutes according to the degree of coloring of the puffs.

    

11. 11 After baking, take it out to cool down.

    

12. 12 Prepare 180 grams of whipping cream and 15 grams of powdered sugar.

    

13. 13 Beat at low speed, as shown in the picture, the whipped cream will be fine and not flowing.

    

14. 14 Put the cream into a piping bag, pipe it in from the bottom or sides of the puff, and the puff is finished.

    

15. 15 One bite at a time, the cream is silky and delicate, slightly sweet but not greasy, and extremely delicious.