Cream Puffs for Beginners

Published Aug 11, 2022 at 11:10am ET

Speaking of the puff, you will not be unfamiliar with it. This dessert originating from Florence, Italy, has been loved by all of you since it came out. It has spread to different places to form different versions, and developed under the improvement of a French dessert cook. Because it resembles the head of cabbage, it can be named Choux (cabbage in French). Without any bulking agent, the puff uses the high moisture in the dough to form steam under the action of high temperature in the baking process, making it expand. The compact round puffs, the long eclairs or the tall Croquembouches are all extended from the basic puff recipes, and the super plasticity of the puffs makes it one of the compulsory requirements for baking basic desserts.

Food Material List

1 Egg 5
2 butter 125g
3 water 310G
4 Sugar 6g
5 salt 3G
6 Low-gluten flour 190g

Operational steps

1 Prepare the materials. I can make three plates, you can add or subtract according to your own needs. A plate of about 30. The diameter is about 2-3 centimeters.
2 Cut 125 grams of butter into small pieces and heat them in a small pot with 310 grams of water, 3 grams of salt and 6 grams of granulated sugar.
3 Boil to the surface, bubbles, boil slightly, do not boil.
4 Turn off the fire and pour in 190 grams of sifted starch. Stir with a wooden spade. Br/> The stirring here is not a circular way, it will form dough after a few beats.
5 I use a heavy pan, so the flour can be directly doubled, the state of dough.
If it is a thin-bottomed pot, the bottom of the pot will soon cool, then heat it up slightly to evaporate the water vapor of dough. The state of
dough is OK.
6 Five eggs are scattered, and a small amount of them are added to the dough in turn. This process will be painful at first, because the density difference between the two is too big, just a little patience. The more scores, the better.
7 The amount of dough is just five eggs. Our eggs are usually about 60-65 grams. The amount of
puffery egg juice is not dead, which may be mastered by several experiments. The batter state of
eggs is like that of Toury. If you pick up the batter, it will fall slowly. The spade shows this triangular shape with sharp points.
8 The state of batter
9 The batter is prepared and packed in a mounting bag with a small opening at the front. The shape is arbitrary. Pay attention to the appropriate space between each puff to prevent sticking together after expansion in the oven. Im not very beautiful. The childrens shoes that pursue beauty can be preheated 180 degrees in the oven at will. They dont stick grease cloth on the oven, squeeze the paste at some distance, and then bake in the middle of the oven for 30 minutes. Dont open the door halfway, or its bread.
10 The mounted flower bag can be put on a container, which will be more convenient. If you dont believe it, it will be dirty if you try it directly.
11 Everyones oven is different, the temperature is adjusted according to their own oven. In the baking process. Pay attention to the length of time, too.
12 When baking these multi-plate desserts, its better to have two baking pans so that you can bake the next one after baking. Otherwise, it will waste a lot of time waiting for the baking tray to cool down.
13 After 300 grams of light cream is whipped with 35 grams of sugar and beaten with an electric egg beater, it is put into a mounting bag for use. These are not fixed numbers. Sweetness is added according to your needs.
14 Send it until it doesnt flow. Different brands of butter will be different, this requirement is relatively low. Its okay to be a little mobile.
15 After the puff is cooled, the butter can be squeezed into the bottom or side hole of the puff with a mounted flower mouth. Puff is best served as a ready meal. Its not so good when its long.

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