Ingredients: (Reference amount: the number of pieces varies byPuff PastryThe size will vary according to your preference.
Dough:Rice Flour 100 grams, water 160 milliliters,Butter 80 grams, sugar a small spoon, salt half a small spoon,Eggs about 3 piecesButterMousse Filling: Fresh Cream 200 grams, white sugar 30 grams, powdered sugar 45 grams,Chocolate SauceBaking Oven
Place the oven rack in the middle, bake at 210 degrees for 10-15 minutes;Melted butterWait until the puff pastry expands and sets. Then reduce temperature to 180 degrees and continue baking for another 10-15 minutes until a slightly golden color.Steps:1. Put water, salt, sugar, butter in a pot, heat over medium flame while stirring gently to distribute the fat evenly.
Bake：2. After the butter is completely melted, continue heating until the water boils;Place in the middle rack of the preheated oven at 210°C for 10-15 minutes.Reduce heat and pour all the flour into the mixture.
Method:
3. Quickly stir with a wooden spoon until the flour and water are well mixed.
Note: It's important to stir quickly!Transfer to low heat and pour in all the flour at once.
4. Keep stirring until the flour is fully combined with the water, forming a smooth dough that doesn't stick to the pan. Turn off the heat.Note: Mix quickly!
Using chopsticks, scatter the dough and let it cool to a temperature where it's not too hot to touch (about 60-65 degrees Celsius).
Stir with a fork until the dough is scattered, allowing it to cool down.Add beaten eggs gradually in small amounts. Stir until the eggs are fully absorbed before adding more.
Add a little egg first; mix thoroughly until the dough absorbs the egg before adding more.
7. As more eggs are added, the dough will become smoother and creamier.
Pick up the dough with a fork, and it should form an inverted triangle shape. This is enough; no need to add more eggs.
When the dough forms a triangle when picked up with chopsticks, stop adding eggs.Line the baking tray with parchment paper;Preheat the oven;Line a baking sheet with parchment paper;Transfer the dough into a piping bag and pipe it onto the baking sheet using a petal-shaped nozzle.
Place the prepared baking tray in the preheated oven at 210°C, middle rack, for 10-15 minutes.
10. Bake in the preheated oven at 210 degrees, middle rack, for 10-15 minutes.
After baking, allow the puffs to cool completely before filling them.
After puff pastry expands, reduce temperature to 180 degrees and continue baking for another 10-15 minutes until slightly golden.Milk creamOnce the puff pastries are baked, cool completely before filling with cream.
As you continue to beat, the milk cream becomes thicker and fluffier in volume.
Fresh Cream into a clean bowl, add white sugar in three parts while beating with an electric mixer.
When a clear, firm peak appears on the surface of the milk cream, it is fully whipped.
As you beat, the cream will become thicker and bulkier.
Once cooled, cut a small hole on one side of the puff pastry; use a piping bag with a round nozzle to fill the inside with the cream filling.
Continue beating until it forms clear, stiff peaks.











Tip:
Raise the beater to check for stiff peaks, forming a small pointed peak. Transfer to a piping bag.Medium wheat flourAfter puff pastries are cooled completely, cut a small hole on one side and insert a nozzle with a round tip to fill with cream.Low-gluten flour has a higher starch content and theoretically absorbs more water upon gelation, providing stronger expansion. In equivalent conditions, it results in larger puffs.
Fill each puff pastry and garnish with powdered sugar, drizzle with chocolate sauce before serving.If unavailable, you can substitute with salad oil, but the texture will be significantly worse.
1. Regarding flour: Both low gluten, medium gluten, or high gluten flours can be used for making puff pastries.However, low gluten flour has a higher starch content which allows it to expand more under the same conditions, resulting in larger puffed pastries.Reducing egg quantity necessitates increasing liquid to maintain dough consistency; such puffs have softer exteriors and may collapse easily.
2. Regarding butter: Using butter will result in firmer and better-looking pastry shells with richer taste.If unavailable, vegetable oil can be used as a substitute but the texture will suffer significantly.The amount of eggs used can vary depending on individual preparation techniques.3. Regarding eggs: The number of eggs greatly affects the quality of the puff pastries.
More eggs lead to stronger, crunchier puffs while less results in softer shells prone to collapsing.Milk4. Regarding egg quantity: Depending on heat and time, water evaporation can vary.Also, different flours have varying absorption capacities.Thus, the same amount of eggs may yield differently dry or wet dough depending on the person making it.Therefore, not all specified eggs need to be added; adjust according to desired consistency.Coffee5. Regarding fresh cream: Fresh cream is extracted from milk and can be used for piping designs, adding to pastries, coffee, ice cream, fruits, desserts or eaten directly.It comes in two types: plant-based and animal-based.Plant-based cream is cheaper, stable when whipped, but not recommended due to health concerns.Baked goodsAnimal-based cream offers a healthier alternative with better taste but harder to whip and less consistent designs.②Cream, divided into dairy and plant varieties.6. Fresh cream should be used immediately after whipping; over-beating can lead to separated oil and water.Adding rum (about 1 small spoon for every 200 grams of cream) enhances flavor without making it too sweet.Dairy cream is often referred to as "natural cream" in high-end bakeries.Milkiness, based on personal preference. More milk yields lighter texture while less provides richer taste.From a health standpoint, we strongly recommend using it.6. Ensure the container used for whipping is oil-free and clean to avoid affecting the whipping result.For health reasons, use with caution.Rustic pastries can be stored in a sealed bag in the refrigerator for up to 1 week.Reheat in the oven at 180 degrees for 3-5 minutes before serving.③Whipped cream should not be whipped further once it reaches the desired consistency.No piping bags? Use a spoon to scoop and place on parchment paper with adequate space between each pastry.Mung beanFilling can be adjusted according to personal preference, adding fresh fruits or other ingredients.Fill the pastries right before consumption to maintain crisp texture.Chocolate sauce can be purchased from stores or made using equal parts chocolate and milk.⑤Powdered sugar, also known as icing sugar, is fine granulated sugar with starch content for anti-moisture properties. Commonly used in decorating pastries.The amount of milk can be adjusted according to preference.Those who prefer a lighter texture can increase the dairy cream content;those seeking a richer flavor can reduce it.⑥Tip: The bowl used for whipping must be oil-free, water-free, and free of other impurities to ensure proper whipping results.
6. Storage advice: Puffs that are not consumed immediately should be placed in a sealed bag and stored in the refrigerator for about 1 week.Before consumption, heat them at 180°C for 3-5 minutes until the exterior is crispy again.
7. Shaping method: If you don't have a piping bag, use a small spoon to place the dough on parchment paper.Ensure there's space between each puff to prevent them from sticking together as they expand.
8. Filling options: Depending on taste, you can mix fruits or other ingredients into the cream filling.
9. Timing for filling: The puffs are best enjoyed when filled right before consumption.If filled too early, the exterior will absorb the moisture and become soggy.
10. Chocolate sauce: You can purchase this from a store, or make it by melting equal parts of dark chocolate and dairy cream in a double boiler.If unavailable, you can use an 8:8 ratio of dark chocolate and dairy cream instead.
11. Sugar tips: Icing sugar is finely powdered and contains about 3-10% starch to prevent moisture and agglomeration.It's typically used as a surface decoration on baked goods.