Crispy Cream Puff First Release

Name: Crispy Cream Puff First Release
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 28g Butter; 32g Powdered sugar; 36g low-gluten flour; 45g Butter; 90g Water; 1g Salt; 3g Sugar; 55g low-gluten flour; 100-105g beaten eggs

Easy and satisfying, Crispy Cream Puff First Release uses butter, powdered sugar and low-gluten flour and is baked until golden and puffed. Simple ingredients, satisfying homemade flavor.

30 minNewMedium Baking Bake Buttery

Instructions

1
Knead and mix the pastry part into a dough (room temperature in winter, refrigerator in summer).
2
Put butter, water, salt, and sugar in a saucepan and cook until the butter melts and the liquid boils.
3
Pour in the sifted cake flour and mix.
4
Knead until the dough is smooth with no lumps (remove from heat).
5
Gradually add about 100 grams of beaten eggs (plus or minus 5 grams).
6
Mix into the dough until all the liquid eggs are fully absorbed.
7
Whisk the batter into a smooth inverted triangle.
8
Put the batter into a piping bag.
9
Squeeze the choux pastry batter in intervals (size optional).
10
Divide the puff pastry evenly, roll into balls and press flat (thicker in the middle, thinner around the edges).
11
Cover it on the choux pastry batter.
12
Preheat the oven to 200°C, bake for 18-20 minutes to set, then reduce to 150°C and bake for a total of 35 minutes. Turn off the oven and let it rest in the residual heat for a few minutes (do not open the door midway, or it will collapse).
13
Freshly baked.
14
Hollow.
15
Spread the baking tray flat and line it for baking.
16
Pipe some cream for decoration.