AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate- Add cold butter into mixing jar to melt.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 60°C
Notes If softened butter can skip this step.
- Add rest of ingredients (A) water, milk, sugar and salt to cook.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature: 70°C
- Add ingredients (B) flour into mixing jar immediate when the mixture is boiling to mix.
Settings: Timer: 3 Minutes / Speed: 2
- Continue to cook the mixture to remove the flour taste.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 70°C
- Gently add (C) egg through the lid hole interval 20 Seconds to beat until dough is sticky.
Settings: Timer: 1 Minutes / Speed: 4
Notes : 1 egg = 20 seconds, 3 eggs = 1 minute
- Use the spatula to lift up the batter and it should be in a V-shape.
- The batter is very sticky, should not be watery.
- Preheat oven 190°C and pepper the baking pan with parchment paper.
- Transfer the batter into the piping bag and cut the tip or fitted with 1/2” round tip.
- Hold the piping bag at a 90-degree angle and apply downward pressure to pipe 2-inch wide puffs onto the parchment-lined baking sheets, ensuring that the puffs are 3 inches apart.
- Dip your index finger in a cup of water and gently pat down any bumps or swirls sticking up on top.
- Lightly brush each with egg wash.
- Bake for 20 Minutes to 190°C, then reduce oven to 180°C continue to bake for 10-15 Minutes more until golden brown.
Notes Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up.
- Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Wash the mixing jar and wipe it dry. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C
- Insert the butterfly whisk.
- Place the heavy cream, vanilla extract and icing sugar into the mixing jar.
Settings: Timer: 4 Minutes / Speed: 4
- Once cream puffs are completely cooled, fill them with cream.
- There are 2 ways to fill them:
(#1) Pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back
or
(#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a cream down into the center if desired, then cover with the tops.
- Lightly dust the top of each cream puff with powdered sugar just before serving.
28 servings
puff
- Amount per serving
- Calories118
- % Daily Value *
- Total Fat 10.4g14%
- Saturated Fat 6.3g32%
- Cholesterol 60mg20%
- Sodium 37mg2%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 0.1g1%
- Total Sugars 0.4g
- Protein 1.8g
- Calcium 2mg1%
- Iron 2mg12%
- Potassium 29mg1%
- Vitamin D 57mcg285%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Add cold butter into mixing jar to melt.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 60°C
Notes If softened butter can skip this step.
- Add rest of ingredients (A) water, milk, sugar and salt to cook.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature: 70°C
- Add ingredients (B) flour into mixing jar immediate when the mixture is boiling to mix.
Settings: Timer: 3 Minutes / Speed: 2
- Continue to cook the mixture to remove the flour taste.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 70°C
- Gently add (C) egg through the lid hole interval 20 Seconds to beat until dough is sticky.
Settings: Timer: 1 Minutes / Speed: 4
Notes : 1 egg = 20 seconds, 3 eggs = 1 minute
- Use the spatula to lift up the batter and it should be in a V-shape.
- The batter is very sticky, should not be watery.
- Preheat oven 190°C and pepper the baking pan with parchment paper.
- Transfer the batter into the piping bag and cut the tip or fitted with 1/2” round tip.
- Hold the piping bag at a 90-degree angle and apply downward pressure to pipe 2-inch wide puffs onto the parchment-lined baking sheets, ensuring that the puffs are 3 inches apart.
- Dip your index finger in a cup of water and gently pat down any bumps or swirls sticking up on top.
- Lightly brush each with egg wash.
- Bake for 20 Minutes to 190°C, then reduce oven to 180°C continue to bake for 10-15 Minutes more until golden brown.
Notes Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up.
- Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Wash the mixing jar and wipe it dry. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C
- Insert the butterfly whisk.
- Place the heavy cream, vanilla extract and icing sugar into the mixing jar.
Settings: Timer: 4 Minutes / Speed: 4
- Once cream puffs are completely cooled, fill them with cream.
- There are 2 ways to fill them:
(#1) Pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back
or
(#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a cream down into the center if desired, then cover with the tops.
- Lightly dust the top of each cream puff with powdered sugar just before serving.