Approximately 6 servings.
Materials
Christmas Cream Puff Recipe Steps
Shortcrust pastry: a mixture of all-purpose flour and almond flour.
Soften the butter at room temperature and mix it with powdered sugar.
Add the flour, stir first, then knead by hand into a dough.
Divide into 6 portions and roll into balls.
Roll out the dough to a diameter of approximately 5cm and a thickness of approximately 2mm. Refrigerate until needed.
Cream puff filling: Soak 2 eggs in boiling water and keep warm.
Boil butter, milk, water, sugar, and salt together.
Turn off the heat and mix in the all-purpose flour.
Continue cooking over medium-low heat until a thin film forms on the bottom.
Served out and spread out.
Add the egg mixture in 2-3 batches, beating well after each addition before adding the next. You don't necessarily need to use it all; it depends on the consistency of the mixture.
The batter is ready when it falls from the spatula in an inverted triangle shape.
Fill a piping bag and pipe it out vertically.
Spray some drinking water on the surface and cover with puff pastry.
Bake in the lower-middle rack of the oven (or the middle rack if it's too low to the bottom) at 170℃ for about 35 minutes, without opening the oven door! Open the door only after the oven has completely cooled down.
Whip the heavy cream, sugar, and mascarpone until stiff peaks form. For matcha-flavored mascarpone, first mix it with matcha powder, then add it to the whipped cream and whip until stiff peaks form.
Everything's decorated! So cute!
