Meringue Cream Puffs
1.
First make the meringue part: soften the butter, add powdered sugar and mix well
2.
Stir well with powdered sugar
3.
Add the sifted low flour and stir until there is no dry powder (like making cookies)
4.
Flour can be rolled into long strips, wrapped and put in the refrigerator for a while. This step is to facilitate slicing for a while, so the puff pastry part should be made in advance
5.
Put water, butter, sugar, and salt into a small pot and boil, turn on a small fire. You need to melt the butter slowly and wait for the water to boil, so be sure to keep it low!
6.
This is the state where the water is boiling, ready to be sieved low powder
7.
Pour the sifted low flour into a small pot, do not turn off the heat, stir quickly, the bottom of the pot will appear a little gelatinized state.
8.
Quickly blanch the flour until the bottom of the pot is gelatinized, then turn off the heat, and remove the small pot from the stove. Ready to add eggs (room temperature)
9.
Slowly add the egg mixture, pour a little and start stirring, don't pour too much at once. This process will be very sore. You must be mentally prepared, but it is also a crucial step. You don't have to add all the 3 eggs. After stirring for a while, pull up to see the state of the batter, until the eggs are pulled up and you can see the inverted triangle state.
10.
Let's take a look at the state of the batter. You can use a manual whisk or a spatula. You only need to pay attention to the mixing of the egg liquid and the batter evenly when stirring. There is no requirement for the method. Stir it at will, just use your full strength to stir.
11.
After mixing the batter, prepare a piping bag like this (plastic or cloth bags are fine). Of course, I like to squeeze such a flower mouth. In fact, it is very cute to cut a hole and squeeze it into a circle without a flower mouth.
12.
Find a taller cup and put it in a piping bag, so that the batter is easier to put in. It’s also very convenient to put cream, it’s not getting it everywhere
13.
Place paper on the baking tray and squeeze out the desired shape. Non-stick baking trays can be without paper.
14.
Take out the meringue part from the refrigerator, cut thin slices and place on the puff. If you don’t like the puff pastry, you can omit this step. After squeezing the ordinary puffs, dip your hands in water and press down the sharp corners, otherwise the sharp corners will burn easily.
15.
Put it into the preheated oven for 180 degrees for 30 minutes. The specific time depends on your own oven adjustment. The puffs will turn golden brown as a whole.
16.
Puffs need to be dried quickly and then quickly expand. If the time is not enough or the temperature is not enough, the moisture will not be so easy to dry, and then it will collapse or sink at the bottom of the oven. If you make it for the first time, I would rather bake it longer than baking it in advance.
17.
After baking, let it cool down on the grill. It's like this when there is no puff pastry
18.
Beat the whipped cream with powdered sugar until 8 is distributed. Poke a small hole in the bottom of the puff (I use chopsticks) to squeeze the whipped cream.
19.
You're done
20.
By the way, try my new knife, it cuts neatly
Tips:
1. The puff pastry must be made in advance, if it is not easy to cut out from the refrigerator, you can warm it up and wait a while
2. When stirring the puff batter, be sure to mix well until it can be pulled out to a triangle (this step is more important, too thin and too dry batter will not bake a good puff)
3. Eggs don’t necessarily need to be added in all, I sometimes have leftovers, sometimes I don’t
4. I have used whipped cream in the iron tower, blue windmill, and Anjia, it feels almost the same, mainly depends on the personal taste
5. The amount of prescription is about 20, I squeeze a bigger one.
6. It is better to squeeze the cream when you eat it, otherwise the puffs will become soft. If you can’t finish eating, you can seal it and refrigerate it. When it’s time to eat, bake it for a few minutes and let it cool thoroughly.
