Recipe for Cream Puffs

Knead all the puff pastry ingredients until a dough forms. For the plain flavor, roll it out into a thin sheet without adding anything and freeze. The resulting puff pastry dough will weigh approximately 90 grams. If you want to make other flavors, add an extra 5 grams of flavoring powder, such as purple sweet potato powder, matcha powder, or cocoa powder.

I divided it into three equal portions, adding 1 gram of powder to each portion: matcha, cocoa, and purple sweet potato.

Roll out the parchment paper into a 3mm thick sheet and freeze for later use.

Next, make the cream puff filling. Put all the ingredients except the eggs and flour together. I happened to have a little milk left over, so I added that too. The weight of the liquid doesn't change even with the milk; the total weight is 200 grams. Beat the eggs in a bowl beforehand and set aside.

Bring to a boil over medium heat

Add all the flour at once, and mix quickly over low heat until there is no dry flour and it doesn't stick to the spatula.

Turn off the heat, then gradually add the egg mixture and batter, mixing well after each addition. You can start with a larger amount and add more gradually as needed. Wait for each new egg mixture to be fully absorbed before adding the next. I used exactly three large eggs. Mix until the batter is smooth enough to scrape against a spatula.

Put into a piping bag

Pipe the batter into a baking pan. This amount makes about 46 puffs for two pans. If you don't make that many at once, the leftover cream filling can be frozen and thawed before baking.

Cut out the puff pastry and place it on top of the piped cream puffs. This puff pastry comes in three colors and three flavors, making 12 puff pastries from each brand. Each puff pastry is about the size of a mineral water cap. The remaining puff pastry will be used to make plain cream puffs without the puff pastry.

Bake in a preheated oven at 185℃ on the lower rack for 26 minutes, then let it sit for 10 minutes. Do not open the oven during this time.

What it looks like after baking and cooling

Each one is hollow inside. The cream puff pastry in this recipe is made with zero-calorie sugar, but it would be even better if you used granulated sugar or powdered sugar.

Original flavor cream puffs

It goes perfectly with 270 grams of heavy cream.