Cream puff

30g water, 30g butter, 5g sugar, 0.5g salt, heat over low heat until boiling.

Pour in 35g of low-gluten flour, stir until well mixed, then take it out and let it cool until it is not hot to the touch.

Add the whole egg mixture in small amounts multiple times (about one and a half, around 60g).

When lifting the scraper, there is an inverted triangle and a smooth state.

Fill into a piping bag, remember to use a medium-sized eight-point star tip.

Line the baking tray with parchment paper and start piping. Key points: be steady, firm, and precise; try to make them the same size; and when finishing, press down as firmly as possible.

After preheating the oven, bake at 170°C with upper and lower heat on the middle rack for about 35 minutes. The exact time depends on the size of the cream puffs.

After the cream puffs have cooled, whip the cream and put it into a piping bag, then fill the cream puffs from the bottom with the whipped cream. (If you don't have a mixer, you can see my previous recipe for how to whip cream.)

Finished product image.