Cream Puffs

Cream Puffs

1. Let’s make the meringue first, and prepare the meringue ingredients

2. After the butter is softened, pour in the powdered sugar and beat well with a whisk

3. Sift in low-gluten flour, mix well and knead into a soft dough

4. Spread the plastic wrap on the top and bottom, roll it into a dough piece of about 3 mm with a rolling pin, and put it in the refrigerator to freeze for 10 minutes

5. Use a round mold to press out one by one disc, and then put it in the refrigerator

6. Then prepare the puff batter material

7. Put water, butter and salt in the pot

8. Heat over medium heat and cook until the butter melts and boils, immediately turn off the heat

9. Pour the flour into the pot and stir quickly until the batter is smooth, transparent and viscous. Hand speed should be fast

10. Beaten eggs

11. Add in slowly and quickly mix well with a whisk

12. While slowly adding the egg liquid, confirm the state of the batter. Lift the egg beater and stay on the spatula in an inverted triangle for 3 to 5 seconds before dripping and a part of the batter, which is the best state.

13. Put the round flower mouth into the piping bag, and then put the batter into the piping bag

14. Squeeze out the round batter, cover with meringue, put it in the oven at 180 degrees for 20 minutes, then turn it at 170 degrees for 15 minutes.

15. Cream with sugar and beat to 80%

16. After baking it to cool, squeeze the cream into the puff

17. Finished product