Whack-a-Mole Cream Puffs

Flavor: Milky; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.

Whack-a-Mole Cream Puffs Cooking Steps

Milk, butter, sugar, and salt in a saucepan.

Beat 2 eggs, use 105g (a little leftover).

Sift low-gluten flour in advance.

Heat the saucepan on low heat until boiling (don’t let the butter melt before it boils).

Remove the saucepan from heat and quickly pour in the low-gluten flour.

Mix thoroughly to form a dough.

Continue heating and stirring with a spatula. A thin film will form at the bottom of the pan, then remove from heat (the flour is fully cooked).

Let it cool slightly and then pour in 1/3 of the beaten eggs.

Cut and fold to mix (first stage).

Add the beaten eggs a second time.

Continue folding until fully mixed (second stage).

Add the eggs a third time (don’t pour all the remaining eggs).

Status after the third mixing.

Lift the batter, forming a triangular shape. No need to add more eggs at this point.

Transfer the batter to a piping bag.

Pipe with spacing on a baking sheet.

Dip a fork in water and lightly press down the tips on top.

Preheat the oven to 190 degrees Celsius for 15 minutes on the middle rack. After the cream puffs have puffed up, reduce the temperature to 170 degrees Celsius for 20-30 minutes (to dry out the moisture in the cream puffs so they don’t collapse).

Only remove from the oven when the surface is this color (make sure to bake thoroughly to prevent collapse). Remember: Do not open the oven door during baking.

Successful cream puffs should be hollow, allowing for plenty of cream filling.

Whip the whipping cream over ice water on low speed.

Transfer to a piping bag.

After the cream puffs have cooled, cut the tops with scissors, fill with whipped cream, and cover.

Use chocolate sauce to draw the mole’s eyes, mouth, and whiskers.

Insert almond slices on both sides as ears.

Some say it looks like a cat.

Happy Children’s Day!

Pipe in plenty of whipped cream.