How to make fancy puffs

The same dish will definitely taste different when cooked by different people. In addition to the differences in the human body, it is actually more of a difference in cooking methods. In fact, everyone wants to eat delicious food. So, let me introduce to you the specific methods of making fancy puffs.

1. Heat water, butter, sugar and salt until boiling, add all the flour, continue to heat until the dough is formed and separates from the pot.

2.1 Pour the batter into a piping bag and squeeze out shapes on a baking tray lined with baking paper. I practiced the éclair (a 10cm long strip, a little wider than my thumb, the first row of the photos below), the swan's body (teardrop shape, the second row of the photos below), and the sphere shape (the third row). I think not only the shape should be right, but the height of the batter should also be guaranteed, not too thin

3.2 Pour into a container and let it cool for 3 minutes. Add eggs one by one while stirring at low speed. Make sure the previous egg is fully absorbed before adding the next one. Use a whisk to scoop up the batter. If it drips after a few seconds and the batter remaining on the whisk tip is in a triangular shape, the batter is ready. I left some egg whites and the batter is now like this

4.1 The swan neck is to use a piping bag to squeeze out the word "2", and then squeeze a small ball of batter on the top as the head and mouth

5.2 Bake in a preheated oven at 425F (218C) for 10 minutes, then turn to 350 degrees (175C) and bake for 10 to 15 minutes, until the crust is firm and feels light. Take it out and immediately poke a hole on the side of the puff with chopsticks or a thin knife to allow moisture to escape and prevent it from collapsing. Cool on the grill

7. I used the lemon cream I introduced as the filling, squeezed it into the éclair, and then poured melted chocolate on the surface. The lemon sauce is very refreshing and not greasy at all. The chocolate sauce didn't melt well and solidified. I didn't have the time or energy to make it again, so I had to make do with it. I'll improve it next time.

8. Cut the round puff into two pieces, squeeze lemoncream into the lower half, put the upper half back and squeeze melted chocolate into it. I actually like this size and shape the most. I can eat one in one bite. The ratio of noodles to fillings is just right.

9. Cut the swan's body in half, cut the upper half in half lengthwise as wings, squeeze lemoncream into the lower half, and insert the neck and wings into the lemoncream

You may not have cooked before, but now that you have read the introduction to the recipe of fancy puffs, you can try it yourself and cultivate your interest and affection.