Mini Cream Puffs Recipe

Here come the mini cream puffs that burst with juice one by one . They are crispy , delicious , soft and sweet. They are super addictive . The method is simple and the taste is just as good as those in dessert shops . If you like them, come and try them.

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POSTED:11/20/2024
Level:Easy
Yield:3-4 servings
Total:55 min
(includes chilling time)
Active:30 min

Cream Puff Introduction

Cream puff is a classic French dessert. Its puff skin is golden yellow, crispy on the surface, and has a buttery aroma. When you bite it open, you can hear a "crunch" sound. This is the outer skin of the English cream puff. The crispy texture.

The inside of the cream puff is hollow, and this part will be filled with whipped cream. The cream filling is soft, delicate and sweet, forming a sharp contrast with the crispy outer skin. When you take a bite, you will first feel the crispness of the puff skin, and then the cream filling spreads in your mouth, and the rich milky aroma fills your mouth. The rich taste layer can bring you great taste enjoyment.

Ingredients Needed

Low-gluten flour: forms the crispy outer shell of the puff and helps it expand into a hollow structure.

Granulated sugar: provides sweetness and keeps the cake crispy.

Butter: Mixed with flour to form a moist dough, expand the puffs and add milk flavor.

Eggs: Provide structural support, making the crust crispier and the interior fluffy.

Whipped cream: As a filling, it increases the richness and milky flavor of the puffs.

Salt: Enhances the overall flavor and makes the sweetness more distinct.

Essential Tools

The right tools are the secret to making perfect cream puffs. Here are the essential tools for making cream puffs:

Milk pan: It is an indispensable tool for heating butter and water (or milk), and it can help mix flour.

Piping bag: It is used to hold batter and cream, squeeze out puff dough and squeeze whipped cream into puffs.

Baking tray: It carries puffs for baking.

Oven: It provides a baking environment to make the puffs cooked through.

Common Mistakes to Avoid

1. Avoid the dough being too dry or too wet: Pay attention to the thickness of the batter. If the batter is too wet, the puffs will not be easy to dry and keep their shape, and the baked puffs will not be crispy and will collapse. If the batter is too dry, the puffs will not expand, the volume will not expand, and the skin will be thicker, so the puffs will not stand up. Therefore, add the egg liquid slowly, pay attention to the state of the batter, and stir until the batter has a triangular tip when you lift the spatula.

2. Do not over-stir the batter: It is important to control the heat when frying the batter. Over-stirring will cause the batter to lose its ductility and support, resulting in the puffs not being able to expand stably during baking. Secondly, be aware that over-stirring may also cause the batter to become glutenous, affecting the puffs' expansion effect.

3. The oven temperature must be accurate: The accuracy of the oven temperature is crucial. Preheating the oven is the first step to making successful puffs. If the preheating is not in place or the initial temperature in the oven is too low, the puffs will not expand fully. The oven temperature is too high or too low, as well as uneven temperature, which may cause irregular cracks on the surface of the puffs or uneven coloring.

4. Other matters needing attention:

Make sure all ingredients are fresh, especially eggs and butter, which are important factors in determining the taste and quality of the puffs.

When squeezing the choux pastry, keep an even pressure to ensure that the choux pastries are of uniform size.

Avoid opening the oven door during baking to prevent the puffs from suddenly cooling and collapsing. When baking is finished, do not open the oven door in a hurry. Wait a while before opening the oven, so that the puffs will be crispier.

If you need to fill the puff with stuffing, make sure the puff is completely cooled before doing so to prevent the stuffing from melting and causing the puff to deform.

INGREDIENTS

MAIN INGREDIENTS

  • 70g Low gluten flour
  • 55g butter
  • 2-3 egg
  • 100g Whipping Cream

ACCESSORIES

  • 15g Granulated sugar
  • 1 g salt

DIRECTIONS

STEP 1

Put 15 grams of granulated sugar, 1 gram of salt, 135 grams of water and 55 grams of butter into a milk pan.

granulated sugar, salt, water and butter into a milk pan

STEP 2

Bring to a boil over medium heat, stirring while cooking.

Bring to a boil over medium heat

STEP 3

Remove the milk pan from the heat, quickly pour in 70 grams of sifted low-gluten flour and stir evenly ; heat over medium-low heat for 1.5 minutes, stirring constantly.

Tips:

The non-stick milk pan used here will not form a film , so there is no need to worry.

Remove the milk pan from the heat

STEP 4

Turn off the heat, spread out the dough and let it cool down until it is as warm as your hand ; add 3 eggs in small amounts 5 times and stir evenly until the batter can be pulled up into an inverted triangle shape with a spatula. 

Tips:

Be sure to add the egg liquid in small amounts and multiple times until the batter is shaped like an inverted triangle when pulled out with a spatula.

an inverted triangle shape with a spatula

STEP 5

Pour the batter into a piping bag and squeeze into the baking pan , making sure to keep the pieces even in size.

Pour the batter into a piping bag and squeeze into the baking pan

STEP 6

Preheat the oven to 180 degrees in advance, put the baking tray in the oven, set the upper fire to 180 degrees and the lower fire to 165 degrees, bake for 16 minutes, then turn the upper fire to 150 degrees and the lower fire to 110 degrees and bake for 5 minutes.

Tips:

Each oven has a different temper. If you are not sure about the temperature, you can bake a part first, see the situation and then adjust it. The adjustment method is to bake at a high temperature first to make the puffs expand quickly, and then turn to a low temperature to dry out the moisture, so that the puff shell becomes hard and will not collapse when it comes out of the oven .

Do not open the oven during baking, otherwise the puffs will collapse because they have not yet formed a hard crust.

put the baking tray in the oven

STEP 7

After it cools down after coming out of the oven, squeeze the whipped cream filling on it and it's done.

squeeze the whipped cream filling on it and it's done

More delicious dessert recipes

Mango Milkshake Recipe

Whipped Cream with Milk

Panna Cotta Recipe

Pancakes Recipe

Milkshake

Storage and Reheating Tips

Store:

Short term: Refrigerate, unopened for 1-2 days, consume as soon as possible after opening.

Long term: Frozen, can be stored for 2-3 months, be sure to thaw before eating.

Heating:

Microwave: Heat on medium-low power for 30-60 seconds, paying attention to the time to prevent overheating.

Oven: Preheat to 150°C and bake for 5-10 minutes until the crust is crispy.

Tips:

Be careful to avoid overheating, keep it sealed, and check the condition after heating to ensure the best taste.

Recipe analyzer

  • Recipes: Mini Cream Puffs Recipe
  • Main Ingredients:6
  • Servings per recipe:1
  • Servings size:451 g
Nutritional Summary of Recipe
Amount per 416 g= 1 serving(s)
  • Energy (calories):1296 kcal
    62%
  • Protein:57.94 g
    114%
  • Fat:97.16 g Why gray?
    210%
  • Carbohydrates:54.48 g
    22%
Calorie breakdown
  • Protein: 17%
    224 kcal
  • Fat: 66%
    857 kcal
  • Carbohydrates: 17%
    216 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
7:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

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