Low gluten flour 100g Milk 160g
Corn oil 80g Eggs 3
Salt 2g Light cream 200g
White sugar 50g
How to make cream puffs Illustration of how to make cream puffs 1

Step 1

Put corn oil, milk and salt into a small pot Illustration of how to make cream puffs 2

Step 2

Bring to a boil Illustration of how to make cream puffs 3

Step 3

Sift in low flour Illustration of how to make cream puffs 4

Step 4

mix quickly Illustration of how to make cream puffs 5

Step 5

Continue to heat over low heat, stirring constantly to avoid burning the pot, until there is a thin film on the bottom of the pot.Illustration of how to make cream puffs 6

Step 6

Take it out and pour it into another container Cream Puff Recipe Illustration 7

Step 7

Beat eggs Illustration of how to make cream puffs 8

Step 8

Add the eggs to the roux in three batches, mixing well with the roux each time and adding the next egg mixture.Illustration of how to make cream puffs 9

Step 9

Pick it up with chopsticks until an inverted triangle appears Illustration of how to make cream puffs 10

Step 10

Put into piping bag Cream Puff Recipe Illustration 11

Step 11

Extrude beautiful shapes Illustration of how to make cream puffs 12

Step 12

Bake at 210 degrees up and down until the puffs puff up and take shape, then turn to 180 degrees and bake for about 12 minutes, until golden brown. Illustration of how to make cream puffs 13

Step 13

Add sugar to the light cream and whip until it is ready for decoration. Illustration of how to make cream puffs 14

Step 14

Decorating bag Cream Puff Recipe Illustration 15

Step 15

Squeeze in the puff from the bottom Cream Puff Recipe Illustration 16

Step 16

Finished product picture Cream puff cooking tips

1. Oven temperatures are different, please adjust the temperature yourself 2. It is best not to use non-stick pans for small pots 3. It is not necessary to use up all the eggs. The last time you add the eggs, add them little by little until you can make an inverted triangle. 3. Let the puffs cool before squeezing in the cream 4. The cream must be refrigerated before whipping