Mini Cream Puffs Recipe

Here come the mini cream puffs that burst with juice one by one . They are crispy , delicious , soft and sweet. They are super addictive . The method is simple and the taste is just as good as those in dessert shops . If you like them, come and try them.

Cream Puff Introduction

Cream puff is a classic French dessert. Its puff skin is golden yellow, crispy on the surface, and has a buttery aroma. When you bite it open, you can hear a "crunch" sound. This is the outer skin of the English cream puff. The crispy texture.

The inside of the cream puff is hollow, and this part will be filled with whipped cream. The cream filling is soft, delicate and sweet, forming a sharp contrast with the crispy outer skin. When you take a bite, you will first feel the crispness of the puff skin, and then the cream filling spreads in your mouth, and the rich milky aroma fills your mouth. The rich taste layer can bring you great taste enjoyment.

Ingredients Needed

Low-gluten flour: forms the crispy outer shell of the puff and helps it expand into a hollow structure.

Granulated sugar: provides sweetness and keeps the cake crispy.

Butter: Mixed with flour to form a moist dough, expand the puffs and add milk flavor.

Eggs: Provide structural support, making the crust crispier and the interior fluffy.

Whipped cream: As a filling, it increases the richness and milky flavor of the puffs.

Salt: Enhances the overall flavor and makes the sweetness more distinct.

Essential Tools

The right tools are the secret to making perfect cream puffs. Here are the essential tools for making cream puffs:

Milk pan: It is an indispensable tool for heating butter and water (or milk), and it can help mix flour.

Piping bag: It is used to hold batter and cream, squeeze out puff dough and squeeze whipped cream into puffs.

Baking tray: It carries puffs for baking.

Oven: It provides a baking environment to make the puffs cooked through.

Common Mistakes to Avoid

1. Avoid the dough being too dry or too wet: Pay attention to the thickness of the batter. If the batter is too wet, the puffs will not be easy to dry and keep their shape, and the baked puffs will not be crispy and will collapse. If the batter is too dry, the puffs will not expand, the volume will not expand, and the skin will be thicker, so the puffs will not stand up. Therefore, add the egg liquid slowly, pay attention to the state of the batter, and stir until the batter has a triangular tip when you lift the spatula.

2. Do not over-stir the batter: It is important to control the heat when frying the batter. Over-stirring will cause the batter to lose its ductility and support, resulting in the puffs not being able to expand stably during baking. Secondly, be aware that over-stirring may also cause the batter to become glutenous, affecting the puffs' expansion effect.

3. The oven temperature must be accurate: The accuracy of the oven temperature is crucial. Preheating the oven is the first step to making successful puffs. If the preheating is not in place or the initial temperature in the oven is too low, the puffs will not expand fully. The oven temperature is too high or too low, as well as uneven temperature, which may cause irregular cracks on the surface of the puffs or uneven coloring.

4. Other matters needing attention:

Make sure all ingredients are fresh, especially eggs and butter, which are important factors in determining the taste and quality of the puffs.

When squeezing the choux pastry, keep an even pressure to ensure that the choux pastries are of uniform size.

Avoid opening the oven door during baking to prevent the puffs from suddenly cooling and collapsing. When baking is finished, do not open the oven door in a hurry. Wait a while before opening the oven, so that the puffs will be crispier.

If you need to fill the puff with stuffing, make sure the puff is completely cooled before doing so to prevent the stuffing from melting and causing the puff to deform.