Paper cup puff pastry cream puffs, lazy puff pastry method, crispy shell, sweet cream.

Make a lazy puff pastry paste today by first melting 50g of unsalted butter over hot water.

Add 40 grams of white sugar and 30 grams of cake flour, and mix well.

Then put it into the piping bag.

Next, we make the choux pastry. Take 160g of water, 85g of unsalted butter, 2g of salt, and 15g of granulated sugar, bring to a boil over heat for 30 seconds, then turn off the heat.

Sift 110 grams of low-gluten flour in advance and add it directly, then quickly mix with a spatula until there are no dry flour particles.

Then turn to the lowest heat and slowly stir-fry the dough with a spatula for about 3 minutes.

Stir-fry until the surface of the dough is glossy. (If it is not a non-stick pan, stir-fry until a layer of white film forms on the bottom of the pan.)

Take out the fried dough, spread it out in a bowl, and let it cool for a while to lower the temperature of the dough.

150 grams of beaten eggs, added in 5-6 portions.

You can mix it evenly with a spatula, or you can use an electric mixer to stir.

Each time, after whipping the egg mixture until smooth, add more egg mixture.

When stirring, the batter will break when lifted with a spatula; there should be an inverted triangle of batter on the spatula. Note: not all of the egg liquid needs to be added, as the batter will be too thin and the cream puffs will not be able to hold up.

Squeeze the choux pastry batter into the cupcake liners, filling them halfway. Don't fill too much, as they will rise quite high.

Take the back of a spoon, dip a little water on it, and press the sharp corners of the batter flat.

Spread the prepared lazy puff pastry mixture on the surface. (Note: If it solidifies in cold weather, soak it in warm water for a while to soften before use)

Preheat the oven to 180℃ in advance, put in the cream puffs and bake for 30 minutes. After baking, let them sit for 5-10 minutes before taking them out. (Note: Remember not to open the oven while baking to prevent the cream puff shells from shrinking when exposed to cold air.)

Take out the baked cream puffs and let them cool completely.

Take 400 grams of light cream and 40 grams of white sugar, and whip until it reaches a 60-70% smooth state.

Squeeze into the cooled cream puff.

Paper cup puff pastry cream puff, done O(∩_∩)O

The crust is fragrant, crispy, and caramelized, while the cream is smooth and sweet.

In your mouth, full of cream, it immediately conquers your taste buds.