Basic Mini Cream Puffs
Today we are making basic mini cream puffs. They are simple to prepare, featuring a crispy outer shell and a sweet cream filling. The matcha-flavored cream adds a unique, refreshing fragrance, and their bite-sized nature makes them so delicious you won't be able to stop eating them.
Story
Today, we're making basic mini cream puffs. These delightful little pastries are surprisingly simple to prepare, featuring a crisp, golden shell that gives way to a sweet, luscious cream filling. The subtle, refreshing fragrance of matcha cream makes them absolutely irresistible—these bite-sized treats are so delicious, you won't be able to stop at just one!
Ingredients
Water
200g
Unsalted butter
100g
Salt
3g
White sugar
20g
Cake flour
130g
Egg liquid
190g
Vanilla extract
3g
Instructions
1
Step 1
First, sift 130g of cake flour and set aside.
2
Step 2
Let's make the choux pastry. Put 200g of water, 100g of unsalted butter, 3g of salt, 20g of granulated sugar, and 3g of vanilla extract together in a pot.
3
Step 3
Turn on the heat, bring to a boil for 10 seconds, then turn off the heat.
4
Step 4
Add 130g of cake flour and quickly mix well with a spatula.
5
Step 5
Mix until there are no dry flour particles left.
6
Step 6
Then turn the heat to the lowest setting and slowly stir the dough with a spatula for about 3 minutes.
7
Step 7
Stir until the surface of the dough becomes glossy. (If you are not using a non-stick pan, stir until a thin white film forms on the bottom of the pan.)
8
Step 8
Remove the cooked dough from the pot, spread it out in a bowl, and let it cool down slightly to lower the temperature of the dough.
9
Step 9
Add 190g of beaten egg in 5-6 batches.
10
Step 10
Beat evenly using an electric whisk. Note: Make sure it is evenly mixed before adding the next batch of egg mixture.
11
Step 11
Note: You do not need to add all of the egg mixture. If the batter is too runny, the cream puffs will not be able to hold their shape.
12
Step 12
Beat until lifting the spatula reveals an inverted triangle of batter hanging from it.
13
Step 13
Pipe the puff batter onto a baking sheet, leaving some space between each one to allow for expansion.
14
Step 14
Once piped, wet the back of a spoon and use it to flatten the pointed tips of the batter.
15
Step 15
Preheat the oven to 180°C in advance. Place the cream puffs in and bake for 20-25 minutes. After baking, let them rest in the oven for 5 minutes before taking them out. (Note: Do not open the oven door during baking to prevent the puff shells from collapsing due to the cold air.)
16
Step 16
Remove the baked cream puffs and let them cool completely.
17
Step 17
Next, we will make the matcha cream filling. Take 30g of white chocolate and 30g of heavy cream, and melt them together over a hot water bath.
18
Step 18
While it is still hot, add 6g of matcha powder. Stir until the matcha is completely dissolved and the color is uniform, then set aside to cool.
19
Step 19
Take 170g of heavy cream, 20g of white sugar, and the matcha chocolate mixture, and whip them together.
20
Step 20
Whip until it reaches a 60-70% silky smooth state. There is no need to whip it until it becomes too stiff.
21
Step 21
It can be used directly or transferred to a piping bag and refrigerated for later use.
22
Step 22
Using the same method and ingredients, simply omit the matcha powder to make another batch of plain cream filling.
23
Step 23
Poke a small hole in the bottom of the cooled cream puffs.
24
Step 24
Pipe the cream into the puffs and they are ready.
25
Step 25
Basic mini cream puffs, done! O(∩_∩)O
26
Step 26
These tiny mini puffs are filled with rich matcha flavor, satisfying every taste bud that craves deliciousness.
27
Step 27
One bite reveals a mouthful of cream, instantly conquering your taste buds.
28
Step 28
Take a gentle bite, and the matcha cream blends perfectly with the fluffy puff, emitting a rich matcha aroma that makes you feel happy.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
