CREAM PUFF 100 RECIPES

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

Steps:

• As shown in the picture, prepare the ingredients for making puffs. Quantity produced: about 40 puffs. 100g butter, 200g water, 6g salt, 10g sugar, 120g low powder are sieved in advance, and 4 eggs are beaten into egg liquid. You can use either butter or vegetable oil to make puffs. If you use vegetable oil, choose unflavored fats such as corn oil. This time there was not enough butter, so I used corn oil to make up the difference
• Pour water, salt, sugar, and butter into a non-stick pan, heat to a boil, stir evenly, turn off the heat
• Pour in 120g of low flour, stir quickly with a wooden spatula, and blanch the flour completely until the dough becomes very uniform and delicate
• Turn on the heat again, continue to stir the dough with a spatula, until there is a layer of film on the bottom of the pan, turn off the heat
• Put the dough in a basin, spread it out and cool it down. When the dough cools to close to body temperature, start adding egg liquid
• First add half of the egg mixture and stir well until the egg mixture is completely absorbed; it is very difficult to mix at first, and it will gradually become easier as the humidity of the dough increases
• Then, add a small amount of egg liquid several times, and stir until the batter is completely absorbed each time, until the batter reaches the appropriate humidity; judgment standard: as shown in the figure, it is an ideal state that the batter can be picked up to show an inverted triangle shape without dripping; The egg liquid does not have to be used up, it should be adjusted flexibly according to the specific situation
• Put the squeeze bag on a wide-mouth cup of suitable height
• Put the puff batter into the squeeze bag. You can use sunflower mouth or round mouth for decorating mouth, as you like
• Line the bottom of the baking pan with greased paper
• The piping bag is perpendicular to the baking tray, and the distance is about 1 cm. Keep it still, and start to squeeze the batter. When the diameter of the batter reaches about 2.5 cm, start to slowly lift the piping bag to a height of 3 cm, stop squeezing, and move the piping bag vertically. Press down 1 cm and then lift, the batter will naturally break, and a puff is squeezed; repeat the above steps, keeping a certain distance, and squeeze a plate of puffs, try to be the same size
• Preheat the oven to 180 degrees, put the puffs in the middle and lower layers of the oven, bake for 30 minutes, until the skin is golden; the oven must not be opened for the first 15 minutes during the baking process, otherwise the puffs will collapse
• As shown in the figure, it can be baked to this color. If the puff collapses after baking, it means that it is not cooked. You must return to the oven immediately, lower the temperature, and continue heating
• Take it out and let it cool on a shelf
• As shown in the figure, the internal voids of the successful puffs are very large, almost completely hollow. Flick the bottom, it will make a "empty" sound
• 200g whipped cream, add 20g sugar, and whip until it can be decorated
• Put the cream in a disposable piping bag and cut a small opening at the front
• Cut the puff horizontally with a serrated knife, don't cut it
• Pour the cream from the opening, fill the puff, and the cream puff is complete
• Finally, please allow me to solemnly introduce to you my gourmet maiden recipe "Caramel Puff Tower". Please browse and support a lot. The entire "Gourmet Master" is only this one. It is a pity to miss it, thank you everyone! ! ! !