How to make easy homemade cream puffs

Pour 100g water and 50g butter into a deep Milk pot, add 2g sugar and 1g salt.

30 seconds after the big fire is boiling, reduce the heat and pour the 63g low gluten flour into the sieve. Once it is finished, immediately stir the dough into a hot dough with a manual egg whisk until the coagulant is solidified on the wall, then turn off the fire and stop stirring.

The dough has been placed in a warm state that is not hot. This step is very important. You must wait until the dough has cooled a little before proceeding to the next step, otherwise the eggs will be cooked when added. After the dough is warm, add three eggs three times, stirring thoroughly each time. If you use large eggs, put two first. The third one depends on the state of the dough and then consider whether to add it. If you add it, you can't add it all. Put it slowly after breaking it up. Don't add too much, otherwise the dough will be too wet to bake. Cooked puffs will not swell and hollow.

The state of the mixed dough should be like this. Lift the egg beater in an inverted triangle, which is the successful batter.

Put the batter into the flower mounting bag and squeeze it into the baking pan with oil paper. I use an eight tooth flower mounting mouth. If there is no flower mounting mouth at home, I will directly cut a mouth at the front of the flower mounting bag and squeeze it into a circle. Pay attention to the spacing when squeezing. Leave some space between each batter to fully expand the puff.

Preheat the oven in advance, put the baking tray in the middle or upper middle of the oven, bake at 190-200 degrees for 20-25 minutes, adjust according to the temper of your own oven, observe the surface color and puff expansion state.

Take out the roasted puff immediately, wait for it to cool, and squeeze it into the cream filling.

Every little puff is a perfect hollow.

While waiting for the puff to cool, we make cream stuffing. Add 250g light cream and 15g powdered sugar to beat the light cream. Don't beat the light cream too much. It's ok as shown in the figure. The light cream made in this ratio won't be very sweet. If you like it sweeter, you can add powdered sugar.

Put the whipped cream into a piping bag, and poke a small hole in the bottom of the puff with the piping mouth to squeeze the whipped cream. Be sure to use a decorating mouth, preferably a small-diameter round decorating mouth.

Each puff is full of cream filling. It's very delicious. It's better to refrigerate.