Recipe for Cream Puffs

To make the puff pastry: 1. Add softened butter (at room temperature) to granulated sugar or powdered sugar and mix well. 2. Sift in cake flour (and cocoa powder) and mix until a dough forms. 3. Cover the dough with parchment paper and roll it out to a thickness of about 2 mm. Alternatively, roll out 6g pieces to about 5cm in diameter and 3mm in thickness. 4. Freeze for 10 minutes, then use a 4cm ring to cut out round puff pastry sheets. 5. Continue freezing; it's easier to handle when firm.

Cream puff batter: 1. Keep two room temperature eggs warm in 60°C hot water and beat them. 2. In a stainless steel pot over low heat, add milk, butter, sugar, and salt, stirring until the milk is just about to boil. Remove the pot from the heat, add sifted low-gluten flour, and quickly stir the flour. Then return the pot to the stove and continue to stir-fry over low heat for 2 minutes until the flour is fully cooked. Press and mix the dough until a white film forms on the bottom of the stainless steel pot. Pour the dough into a bowl, spread it out, and let it cool slightly (the gelatinized batter should weigh 141g; if it exceeds 145g, it is not gelatinized properly). The surface temperature of the batter should be around 70°C. 3. 🌟Key point: Add the egg liquid to the dough in batches while stirring. The final consistency of the batter is shown in Figure 2. When you lift the batter with a spatula, it should form a smooth, inverted triangle shape. The amount of egg liquid is not fixed because the amount of liquid evaporated while stirring the dough is not constant. 4. Transfer the prepared batter into a piping bag fitted with an MRF804/SN7067 piping tip and pipe into a 2.8cm hemispherical silicone mold. Freeze. If you don't have a mold, you can pipe the batter vertically onto a baking sheet, 5cm in diameter and 1.5cm in height, and spray the surface with water. 5. After covering with the puff pastry, you can see the edges of the choux pastry. If the puff pastry is too large, it will melt and drip onto the baking sheet when heated, causing the choux pastry to stick together and limiting its expansion. 6. Spray the surface with water after covering with the puff pastry.

🌟🌟Here's the important part: Baking method, temperature, and time! After baking: the choux pastry should be browned in the cracks and grooves. Open the oven door to let in steam for 1 minute before removing it from the oven.

Convection oven: Preheat to 200 degrees Celsius, then bake at a high temperature for 15 minutes at 170 degrees Celsius to allow the food to rise, then reduce the temperature to 150 degrees Celsius to set for 10 minutes, then bake at 180-200 degrees Celsius for 10 minutes, then reduce the temperature to 150-160 degrees Celsius for 20 minutes. Galanz oven: Bake at 200 degrees Celsius (top and bottom) for 12 minutes until the food has risen sufficiently and the surface is lightly browned, then reduce the temperature to 150 degrees Celsius (top) and 180 degrees Celsius (bottom) for 17 minutes.