Recipe type: fast food bread, dessert

Output: 2 dozen large cream puffs

Preparation time: 15 minutes

Cooking time: 30 minutes

Composition:

1 glass of water

3 1/2 ounces of unsalted butter, cut into small pieces.

1/4 teaspoons salt

1 cup of bread flour *

Three big eggs, well beaten.

2 egg whites (egg yolk reserved for pudding mixture) * *

Filler (see below)

* Bread flour is a kind of high protein flour. High protein gives you more gluten and structure, and helps cream puffs to ferment. Universal flour may be replaced, but the result will not be so spectacular.

* * Protein helps cream puffs to be drier.

Preparatory work:

Preheat the oven to 420 degrees Fahrenheit. Spread parchment or non-stick baking tray on the baking tray. Note: Do not grease the baking pan, because grease will flatten the dough. Cut the butter into small pieces.

In a large pot, heat over medium-high heat and mix water and butter; Bring the mixture to a boil (make sure that all the butter has melted).

Remove the pan from the fire, add the flour at one time, and stir vigorously with a wooden spoon until mixed. Note: Flour absorbs liquid quickly and must be thoroughly mixed until there is no caking. Reduce heat to medium; Reheat the pan and continue stirring until the mixture leaves the edge of the pan and forms a ball. Remove from the fire and transfer the dough to the bowl of the blender. Stir with a blender at low speed until the dough cools slightly. It should be about 140 degrees Fahrenheit (test the dough with your digital thermometer).

In a small bowl, add eggs and egg whites; Stir until mixed together. Stir the eggs/egg whites at medium speed, a little at a time. Do not add more than a quarter of the eggs at a time; Wait until the eggs are completely absorbed before adding more (at first, the eggs will act as if they don't want to be mixed in, but they will still be mixed in). When all the eggs are absorbed, the dough can be used. The dough should be soft and a little sticky, but it can keep its shape.

Use two teaspoons: scoop up about 2 tablespoons of batter, a large puff, 1 tablespoon, a medium-sized puff, or 1 1/2 teaspoons, and a cocktail-sized puff. With another spoon, push the batter out of the first spoon and pour it into the prepared baking tray. The spacing between the mounds is about 2 inches.

Use plastic bags: put the dough in a bag. Cut off one end with scissors to form an opening of about 1/4 inch. Squeeze the mixture onto the pan.

Use a pastry bag: put a 1/4 inch star tip into your pastry bag. Fill the bag with dough. Squeeze the dough into a circle to form a small circle the size of a silver dollar.

Note: When you squeeze out the dough, to flatten any part that sticks to it, just soak your fingers with water or milk and flatten them. You can also glaze the puffs with the beaten egg liquid to make them shine. In this case, when glazing, smooth the top with a pastry brush.

The baking time depends on how big your spots are. For 2-inch puffs, bake for about 20 minutes in total, and rotate the baking tray halfway (exchange baking trays so that the top one is on the bottom shelf, and vice versa). When baking to 1 min, reduce the temperature to 375 degrees Fahrenheit and continue baking until it turns golden yellow. It takes about 5 to 10 minutes for a small puff and about 15 to 20 minutes for a large puff.

Take it out of the oven and immediately pierce the underside of each puff with a sharp point. Turn off the oven and put the puffs back in the oven. Leave the door slightly open and let the puffs dry for 10 to 15 minutes. Take it out and put it in the oven, let the muffin cool completely on the baking tray, and then put it on the wire rack.

For best results, use puffs for 24 hours, or seal them and freeze them.

Precautions:

Unfilled puffs can be stored in a sealed container for several days, but the dough must be cut and taken out first to prevent moisture.

To freeze unfilled cream puffs, wrap them tightly with plastic wrap or resealable plastic bags. Do not cut the cream puffs or take out the dough before freezing. Thaw at room temperature.

Don't add the stuffing until before serving, otherwise the puffs will get wet. Cream puffs can be filled with your favorite pudding, whipped cream, ice cream or fruit.

When ready to fill, cut a third from each puff with a serrated knife and gently dig out any wet inside. Filling cakes with cream or ice cream; Cover and sprinkle with powdered sugar and chocolate sauce if necessary. Keep it in a cool place until serving time, but don't put it in the refrigerator.