Puff pastry cream puffs without sagging or concave bottoms.

Ingredients for Choux Pastry

Butter (for pâte à choux) 50g	Low gluten flour (for pâte à choux) 65g
Powdered sugar (for pâte à choux) 35g	Water 50g
Corn oil / Butter 45g	Salt 1g
Caster sugar 5g	Low gluten flour 55g
Egg liquid about 90g

Step 1

Soften the butter and add powdered sugar;

Step 2

Mix well;

Step 3

Sift in low gluten flour, mix well;

Step 4

Divide into small doughs of 6g each;

Step 5

Place on a small oiled paper;

Step 6

Cover with another small oiled paper on top;

Step 7

Press into a thin sheet with the bottom of a cup, freeze in the refrigerator for 15 minutes;

Step 8

In a non-stick pan, heat milk, water, and vegetable oil, add sugar and salt and cook until small bubbles appear on the surface (simmer);

Step 9

Pour into low gluten flour, mix well;

Step 10

Transfer the dough mixture into a pot, stir-fry for 2-3 minutes until it can form a ball shape and the moisture reduces;

Step 11

Spread the dough flat and let it cool;

Step 12

Add the egg liquid in small amounts multiple times, thoroughly beat each time until fully absorbed;

Step 13

The batter should form a triangle shape when lifted;

Step 14

Place a piping bag with a piping tip, pour the batter into the piping bag;

Step 15

Pipe the batter into a baking pan;

Step 16

Place the frozen pâte à choux on top of the batter;

Step 17

Preheat the oven to 185℃, place the baking pan in the oven (middle-lower level), and bake for about 30 minutes.

Step 18

The baked choux pastry can be paired with cream and your favorite fruits, or enjoyed as is.