How to make Puff

Ingredients

Puffs: Milk 100g, Butter 40g, Sugar 5g, Salt 1g, Cake Flour 60g, Whole Egg Liquid 110g

Cream: Heavy Cream 120g, Sugar 15g

Puff Shell Making

1.Combine milk, butter, sugar, and salt in a pot and bring to a boil over low heat, then turn off the heat.

2.Quickly pour in the cake flour and mix well until combined.

3.Turn the heat back on and stir-fry for 2 minutes over low heat until there is no more dry flour, then spread out and let it cool to warm.

4.Add the egg liquid to the dough in portions, stirring well after each addition until the dough forms a triangle when lifted.

5.Pipe the dough into a baking tray lined with a silicone mat, and bake in a preheated oven at 180 degrees for 20 minutes, then reduce the temperature to 160 degrees and bake for an additional 10 minutes.

6.Whip the heavy cream and sugar until smooth, fill into a piping bag, and pipe into the puffs.

Key Points for Puff Pastry Making:

The batter should form a triangle when lifted

Baking temperature reference:

Commercial: Top heat 220℃, bottom heat 150℃, adjust temperature after 10 minutes; top heat 170℃, bottom heat 150℃, for 30 minutes

Home: Top heat 200℃, bottom heat 140℃, adjust temperature after 10 minutes; top heat 155℃, bottom heat 140℃, for 30 minutes

(Every oven is different, adjust according to the specific situation)

The volume of the puff should be 1.5 times the original when the temperature is adjusted

There should be no more steam on the surface of the puff when taken out

If unsure whether it's cooked, let it steam for 5 minutes after turning off the heat

Cream Making

Prepare the Ingredients: You will need heavy cream and a cream charger. The heavy cream should contain at least 36% butterfat to ensure successful whipping.
Prepare the Whipper: First, fill the cream whipper (whipped cream dispenser) with heavy cream. Do not fill it to the top, usually leaving about one-third of the space for the nitrous oxide gas to mix with the cream.
Assemble the Whipper: Insert the cream charger into the charger holder and then screw the holder onto the nozzle of the whipper until you hear a hissing sound, indicating that the gas is being released into the dispenser and mixing with the cream.
Shake the Whipper: After releasing the gas, vigorously shake the whipper for a few seconds to ensure that the nitrous oxide gas is well mixed with the cream.
Whip the Cream: After shaking, press the lever of the dispenser to push out the whipped cream. The gas will force the cream out, giving it a smooth, light texture.

🔴 Key Points for Puff Pastry Making:
★ The batter should form a triangle when lifted
★ Baking temperature reference:
Commercial: Top heat 220℃, bottom heat 150℃, adjust temperature after 10 minutes; top heat 170℃, bottom heat 150℃, for 30 minutes
Home: Top heat 200℃, bottom heat 140℃, adjust temperature after 10 minutes; top heat 155℃, bottom heat 140℃, for 30 minutes
(Every oven is different, adjust according to the specific situation)
🌟 The volume of the puff should be 1.5 times the original when the temperature is adjusted
🌟 There should be no more steam on the surface of the puff when taken out
🌟 If unsure whether it's cooked, let it steam for 5 minutes after turning off the heat.

Reference

1.CookingAtHome，https://www.youtube.com/watch?v=FHlfZXLqCnQ