Zero Fail Pastry Cream Puffs

2024-11-04 11:59:02 Cantonese cuisine

Puff pastry	Low gluten flour 100g
Powdered sugar 50 grams	Butter 80g
Puffs	Low gluten flour 105 grams
Milk 170ml	Butter 70 grams
Fine sugar 3 grams	Eggs 4
Stuffing	Animal whipped cream 300ml
Fine sugar 50 grams

No-fail recipe for puff pastry cream puffs Zero-failure puff pastry recipe illustration 1

Step 1

(Make the meringue first) Soften the butter until it can be spread lightly. Add sifted powdered sugar and stir evenly until smooth. Zero failure puff pastry recipe illustration 2

Zero failure puff pastry recipe illustration 2

Step 2

Add sifted low-gluten flour and mix evenly. The puff pastry batter at this time will be very sticky. Zero failure meringue cream puff recipe illustration 3

Zero failure meringue cream puff recipe illustration 3

Step 3

It can be packed into a fresh-keeping bag and shaped into a cylindrical shape (4cm in diameter) and placed in the refrigerator to refrigerate. Refrigeration is not freezing. Zero-failure puff pastry recipe illustration 4

Zero-failure puff pastry recipe illustration 4

Step 4

(Now make puffs) Heat the milk, butter and sugar in a pot over medium-low heat During the heating process, stir the milk pot continuously to avoid burning the bottom. After boiling, turn to low heat and keep stirring for 1 minute. Then add sifted low-gluten flour and stir quickly. Zero failure meringue cream puff recipe illustration 5

Zero failure meringue cream puff recipe illustration 5

Step 5

Keep the fire low and continue to stir the flour dough until it is smooth and fine, until a thin layer of skin appears on the bottom of the pot, then turn off the heat. Zero failure meringue cream puff recipe illustration 6

Zero failure meringue cream puff recipe illustration 6

Step 6

Place the dough into another bowl and cut into small pieces to cool down. Add eggs in batches, depending on the state of the batter Zero failure meringue cream puff recipe illustration 7

Zero failure meringue cream puff recipe illustration 7

Step 7

Stir evenly. Lift the batter and turn it into three corners. This batter is OK. Zero-failure puff pastry recipe illustration 8

Step 8

Put the mixed batter into a piping bag and cut a small opening (at this time, start preheating the oven to 200 degrees) Zero-failure puff pastry recipe illustration 9

Zero-failure puff pastry recipe illustration 9

Step 9

Pipe out batter of the same size vertically, about 4cm in diameter. The size of my baking pan is 32x29. I squeeze 16 pieces into one pan. You need to reserve enough space because the puffs will expand when baking. Illustration of making zero-fail pastry cream puffs 10

Illustration of making zero-fail pastry cream puffs 10

Step 10

Take out the refrigerated puff pastry and cut into thin slices Zero failure meringue cream puff recipe illustration 11

Step 11

Place 1 piece of puff pastry on each batter and place in the middle and lower rack of the preheated oven Zero-failure puff pastry recipe illustration 12

Zero-failure puff pastry recipe illustration 12

Step 12

Increase the heat to 200 degrees and lower the heat to 160 degrees for 15 minutes. When the puffs are completely expanded, turn to the upper heat to 180 degrees and lower the heat to 160 degrees for 15 minutes (if the oven does not have separate upper and lower heat functions, you can also preheat at 200 degrees and adjust to 170 degrees for 30 minutes. ) Zero-failure puff pastry recipe illustration 13

Zero-failure puff pastry recipe illustration 13

Step 13

Don’t open the oven door halfway. The puffs will be round and perfectly cooked. Illustration of how to make zero-fail pastry cream puffs 14

Step 14

Whip the whipped cream with fine sugar until it reaches 9 minutes. There are not many requirements. You can put a round piping tip in the piping bag or use a piping tip specially designed for puffs. Put the whipped cream in it and squeeze the whipping cream from the bottom or the side. Zero failure meringue cream puff recipe illustration 15

Zero failure meringue cream puff recipe illustration 15

Step 15

The finished product is beautiful No-fail recipe for puff pastry cream puffs

The key to success 1 must read carefully: 1. If you want the pastry to be in a beautiful glassy state during the baking process, the butter must be completely softened before adding powdered sugar. Remember to put it in the refrigerator for a while. 2. The puff dough should not be too thin, so when adding eggs, add them in batches and check the batter status at any time. Finally, lift the batter to form an inverted triangle. 3. The puff dough must be completely cooked to retain sufficient air. During the high-temperature baking process, steam will be formed inside the puffs to expand them to achieve the desired effect. 4. The performance of each oven is different. During the baking process, observe the status of the puffs at any time and adjust the oven temperature and baking time appropriately. However, it is not recommended to take the time less than 25 minutes at the beginning. It must be close to 200 degrees to make the puffs expand before adjusting. low temperature 5. Do not open the oven door during the baking process. The puffs that are not yet fully baked may suddenly encounterThe cold will collapse 6. There are many choices for fillings, such as jam, etc. You can also control the sweetness of the cream by yourself. Add or subtract fine sugar as appropriate

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