Posted on by TYPICAL MIND

  Puff is a sweet tooth from Italy. The fluffy open cream is covered with cream, chocolate and even ice cream. Bread made from water, Hanmihaton cream, noodles and eggs.
  Someone said: Because Hammy Hatton Cream and Hamilton Hayton Cake entered the wedding hall, there was a Hamilton Hamton cream cake. The bread that loves Hamilton's cream can only bury love in his heart and become a lefu puff. When you bite the first bite, you will fall in love with it.
  The Loaf egg contained in this bread forms a hollow during the baking process. The connotation of the puff is added by injecting or tearing the top of the bread. This torn top is to be replaced by the latter method. Sugar, jelly, fruit or chocolate can also be sprinkled on top of the puffs.
  History
  In the 16th century, when it was introduced into France, the birth of Puff was technically regarded as an accidental and unintentional discovery. The situation was that the former Habus Dynasty of Austria and the Bourbon Dynasty of France had been exhausted in their long-term struggle for European dominance. Later, in order to avoid the profit of fishermen in their neighboring countries, the two sides reached an agreement of political marriage. As the Austrian Princess and the French crown prince held a wedding banquet in Versailles Palace, Puff was the spotlight of the feast between the two countries.
  Dessert, drawing a pause for a long war, Hamilton Puff became a symbol of good luck dessert in France. On festive occasions such as the birth of a baby or the marriage of a new couple, they used to caramel the puff and pile it into a tower to celebrate, called Croquembouche, which symbolizes festivity and congratulations.
  The orthodox puff. Because it looks like a round cabbage, it is also called CHOU in French, while the long puff is called ECLAIR in French, which means lightning, but the name is not because of its appearance, but because the French love to eat long puffs, and can always eat well as lightning in the shortest time.
  Puff's French is CHOU (sound Shu), also is the meaning of Korea cuisine, because of their similar appearance and name. The Chinese name is cream hollow cake.
  As a symbol of auspiciousness, friendliness and peace, people are used to stacking Puff Tower (also known as Puff Tower Croquembouche) in various festive occasions, seeking romance in sweetness and sharing happiness in joy. It was later spread to the United Kingdom that all the noblemen of the upper aristocrats were the puffs in the afternoon tea and evening tea.
  How to make?
  INGREDIENTS
  1/2 cup (1 stick) unsalted butter, cut into pieces
  1 teaspoon sugar (optional)
  1/2 teaspoon salt
  1 cup all-purpose flour
  5 large eggs
  No-Fuss Pastry Cream
  DIRECTIONS
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  2. In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  3. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  4. For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  5. Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  6. Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
  Some tips
  1. Batter heat expands, so there should be enough space between the small round paste on the baking pan. If you like the regular shape of the puff, you need to adjust the shape of the batter, dip your finger in water and adjust it to a regular circle (the batter will not stick to your finger after dipping).
  If you want the steps to be simpler, you can also use a spoon to pick up the batter and put it in the baking pan, then use your fingers dipped in cold water to adjust the shape of the batter.
  2. Don't open the oven door after the batter is put into the oven, because the oven is hot convection inside, encountering cold air will make the puff unable to expand. If it is too deep to cover tin foil, it must be very fast.
  3. Egg juice is used to adjust the thickness of batter, so it is not necessary to add all the ingredients. Add a little bit of the egg mixture and adjust the batter to the right thickness. I used two ordinary eggs, and finally, a little egg left.
  4. The skin of puff has a crisp texture, so it's best to fill it before eating. Because if you fill the fillings too early, the skin will absorb moisture in the stuffing and become soft.

  Puff is a sweet tooth from Italy. The fluffy open cream is covered with cream, chocolate and even ice cream. Bread made from water, Hanmihaton cream, noodles and eggs.
  Someone said: Because Hammy Hatton Cream and Hamilton Hayton Cake entered the wedding hall, there was a Hamilton Hamton cream cake. The bread that loves Hamilton's cream can only bury love in his heart and become a lefu puff. When you bite the first bite, you will fall in love with it.
  The Loaf egg contained in this bread forms a hollow during the baking process. The connotation of the puff is added by injecting or tearing the top of the bread. This torn top is to be replaced by the latter method. Sugar, jelly, fruit or chocolate can also be sprinkled on top of the puffs.
  History
  In the 16th century, when it was introduced into France, the birth of Puff was technically regarded as an accidental and unintentional discovery. The situation was that the former Habus Dynasty of Austria and the Bourbon Dynasty of France had been exhausted in their long-term struggle for European dominance. Later, in order to avoid the profit of fishermen in their neighboring countries, the two sides reached an agreement of political marriage. As the Austrian Princess and the French crown prince held a wedding banquet in Versailles Palace, Puff was the spotlight of the feast between the two countries.
  Dessert, drawing a pause for a long war, Hamilton Puff became a symbol of good luck dessert in France. On festive occasions such as the birth of a baby or the marriage of a new couple, they used to caramel the puff and pile it into a tower to celebrate, called Croquembouche, which symbolizes festivity and congratulations.
  The orthodox puff. Because it looks like a round cabbage, it is also called CHOU in French, while the long puff is called ECLAIR in French, which means lightning, but the name is not because of its appearance, but because the French love to eat long puffs, and can always eat well as lightning in the shortest time.
  Puff's French is CHOU (sound Shu), also is the meaning of Korea cuisine, because of their similar appearance and name. The Chinese name is cream hollow cake.
  As a symbol of auspiciousness, friendliness and peace, people are used to stacking Puff Tower (also known as Puff Tower Croquembouche) in various festive occasions, seeking romance in sweetness and sharing happiness in joy. It was later spread to the United Kingdom that all the noblemen of the upper aristocrats were the puffs in the afternoon tea and evening tea.
  How to make?
  INGREDIENTS
  1/2 cup (1 stick) unsalted butter, cut into pieces
  1 teaspoon sugar (optional)
  1/2 teaspoon salt
  1 cup all-purpose flour
  5 large eggs
  No-Fuss Pastry Cream
  DIRECTIONS
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  2. In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  3. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  4. For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  5. Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  6. Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
  Some tips
  1. Batter heat expands, so there should be enough space between the small round paste on the baking pan. If you like the regular shape of the puff, you need to adjust the shape of the batter, dip your finger in water and adjust it to a regular circle (the batter will not stick to your finger after dipping).
  If you want the steps to be simpler, you can also use a spoon to pick up the batter and put it in the baking pan, then use your fingers dipped in cold water to adjust the shape of the batter.
  2. Don't open the oven door after the batter is put into the oven, because the oven is hot convection inside, encountering cold air will make the puff unable to expand. If it is too deep to cover tin foil, it must be very fast.
  3. Egg juice is used to adjust the thickness of batter, so it is not necessary to add all the ingredients. Add a little bit of the egg mixture and adjust the batter to the right thickness. I used two ordinary eggs, and finally, a little egg left.
  4. The skin of puff has a crisp texture, so it's best to fill it before eating. Because if you fill the fillings too early, the skin will absorb moisture in the stuffing and become soft.