Cream Puffs at Home

Ingredients

• 27 Cream Puffs (bite-size)
• 50g Water
• 25g Unsalted butter
• 30g Flour
• 80-90g Beaten egg
• Ganache
• Whipped cream

Directions

①Put water and butter in a saucepan and heat and bring to boil.
Turn off heat, add flour and mix well.
Cook again over low heat for 2～3 minute and take it off from the heat.
②Add beaten egg little by little .
"add a little and mix" a few times and mix until the batter resembles the video. When you scoop it with a spatula, it should take a while (for about 3 seconds) to fall and the mixture remaining on the spatula forms a triangle. Do this carefully.
*If the dough is too soft or too hard, it won't expand!
③Preheat the oven to 180℃.
Put the dough in a pastry bag.
*8mm(0.3-inch)Round Cake Decorating Tip
Squeeze dough into a 2.5cm(1-inch )round.
④Use a moistened finger to smooth out peaks and round the top.
lightly mist the surface with water
⑤Bake at 180℃ for about 22 minutes.
The dough would start to rise, but do not open the oven! If the oven temperature drops, the dough would not inflate. Wait until they have a nice color!
⑥Done!Chill on a rack.
⑦When they are cool, cut them about 1/3 of the way from the top.
⑧Squeeze cream into the cream puff shells.
Squeeze your favorite cream and enjoy!
I squeezed my favorite ganache today.
The ratio of Dark chocolate to Heavy Cream is 3 to 2.
The process is simple.
Add the chocolate to the warm whipped cream and let sit for 10 minutes.
Slowly stir to melt.
Refrigerate until it becomes firm enough to squeeze.