Puffs are a very popular dessert, with cream, chocolate and even ice cream wrapped in a fluffy dough. The cream puffs are crispy on the outside and tender on the inside, but not too sweet. The most exciting thing is the creamy filling in the middle.

Puffs are said to have been invented by a baker in the 17th century who accidentally dropped yeast dough into a frying pan. The types of puffs vary according to the production method, shape, filling, etc., and can be divided into many types.

Vanilla cream puff is a very classic taste. It is not difficult for us to make it at home. We can divide it into two parts: the crust and the filling. Let's learn it together.

Material:

practice:

Put the milk, salt, sugar, and butter together in a pot over medium heat and stir a little.

When it comes to a boil, turn down the heat and pour in the sifted flour all at once, stirring quickly with a wooden spoon to thoroughly mix the flour and water.

Turn off the heat when the flour is all mixed with the water and the pan is not sticking, then remove the pan from the stove.

· Whisk the batter to dissipate heat.

When the batter is no longer hot, you can add the egg mixture to the batter one at a time in three or four times and keep stirring.

· Pick up the batter into an inverted triangle shape, the length from the sharp corner to the bottom is about 4cm, and do not continue to add egg liquid until it does not slip.

· Use a small spoon to directly dig out the dough and place it on the baking sheet lined with tin foil, keeping a certain distance between each dough to prevent the dough from sticking together after it expands.

Put the pan into the preheated 200 degree oven and bake for 15-15 minutes (adjust the time according to the temperature).

· When the puffs have expanded, lower the temperature to 180 degrees and continue to bake for 20-30 minutes.

Remember not to open the oven door during baking, otherwise the puffs will collapse.

Material:

Appropriate amount of vanilla extract

practice:

· Beat the egg yolks with a whisk until thick and slightly whitish in color.

Sift together the low-gluten flour and cornstarch and sift them into the egg batter.

· Gently mix with a whisk to combine the flour and egg yolk paste.

· Add sugar to the milk, pour it into a pot and bring to a boil.

· Pour one-third of the boiled milk into the egg yolk batter slowly, stirring constantly while pouring, to prevent the egg yolk batter from clumping.

· Mix the milk and egg yolk batter well, then pour them all back into the milk pot, mix gently, and add a few drops of vanilla extract.

· Reheat the milk pot over low heat, stirring constantly, until the batter boils and becomes thick and immediately leave the heat.

Immediately after leaving the heat, pour the cooked batter into a bowl with ice water.

· Still keep stirring the batter in the ice water to keep the batter in a fine and smooth state without clumping.

Stir until the batter is basically cool, cover with plastic wrap and store in the refrigerator.

· After the batter becomes cold, whip 100 ml of whipped cream until it can maintain the pattern, mix it with the batter, and mix well with a rubber spatula. The vanilla cream filling is ready.

After the puff skin has cooled, press the cross-section of the puff, put the vanilla cream filling into a squeeze bag with a flower mouth, and squeeze the puff that has been cut until it is full. Just like that, a delicious vanilla cream puff is made, have you learned?