Original cream puff

Original cream puff

Introduction:

Production steps:

Step 1: put all the ingredients except flour and eggs into the pot.

Step 2: boil and turn down the heat immediately.

Step 3: pour in all the low powder at one time.

Step 4: keep stirring until it doesn't stick to the pot.

Step 5: continue to stir, wait for some heat dissipation, and then add the egg liquid a little bit, stir well, and then pour in the egg liquid (note that the egg liquid may not be finished, because when heating and boiling in front, everyone loses water when they do it).

Step 6: stop stirring until the chopsticks are lifted up and the inverted triangular batter does not fall down.

Step 7: put a small spoon into the plate; then put it into the oven, bake it at 210 ℃ for 15min, then cool it to 180 ℃ for 25min, and don't open the oven in the middle.

Step 8: add sugar and a few drops of vanilla to the heavy cream, then whisk.

Step 9: put the roasted puff in the refrigerator for 1 hour, then use chopsticks to pinch a hole in the back (pinch to the end, don't poke).

Step 10: then take the fresh-keeping bag to pack the whipped cream, and then cut a small mouth and squeeze it until the fresh-keeping bag is pulled back and the cream comes out, which means that there is not much inside.

Materials required:

Low powder: 100g

Butter: 80g

Egg liquid: 3

Heavy cream: 100g

Water: 160g

Salt: 1 / 2 teaspoon

Sugar: 1 teaspoon

Sugar: 3 teaspoons

Note: if you can't finish eating at one time, put it in the refrigerator, and take it out when you want to eat.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet