How to make puff cream
In the past 10 days, the discussion on dessert making has continued to rise across the Internet, especially the method of making puff cream has become a hot topic. Both home baking enthusiasts and professional pastry chefs are sharing their recipes and techniques. This article will combine the latest hot topics to provide you with a detailed analysis of how to make puff cream, and provide structured data for reference.
1. Basic ingredients of puff cream
Making puff cream requires the following basic materials. The following are the recommended brands and dosages that have been hotly discussed by netizens in the past 10 days:
| Material | Recommended brands | Dosage (for about 6 people) |
|---|---|---|
| Light cream | Blue windmill and iron tower | 200ml |
| fine sugar | Taikoo | 20g |
| Vanilla extract | madagascar | 2 drops |
| Butter (optional) | President | 10g |
2. Detailed explanation of production steps
According to recent popular video tutorials and bloggers’ sharing, the following is the operation process with the highest success rate:
1.Refrigeration tools: Place the egg bowl and whisk in the refrigerator for 30 minutes in advance (the "low temperature whipping method" recently received over 500,000 likes on TikTok).
2.mixed materials: Pour the whipped cream into a chilled container, add fine sugar and vanilla extract. A recent Xiaohongshu user test found that adding sugar in three batches is 15% faster than adding it all at once.
3.Passing time skills:
| stage | speed | time | Status judgment |
|---|---|---|---|
| Early stage | medium speed | 1 minute | Big eye bubbles appear |
| medium term | high speed | 2-3 minutes | Clear texture |
| later stage | low speed | 30 seconds | Lift into an upright sharp angle |
4.Latest improvement plan: The “dual stabilization method” recently shared by Weibo gourmet V@Dessert Lab has been widely forwarded: after whipping, add 0.5g gelatine powder (needs to be dissolved in advance) per 100g of cream to keep the cream in shape for more than 2 hours at room temperature.
3. Solutions to common problems
Based on Zhihu’s popular questions and answers in the past week, the following troubleshooting guide has been compiled:
| Problem phenomenon | Possible reasons | solution |
|---|---|---|
| Cream is rough and grainy | Over whipping/temperature too high | Add 10ml unwhipped cream and mix again |
| Unable to pass away | Not enough fat | Choose cream with ≥35% fat |
| Water separation | Passing too much time | Control the total passing time to ≤5 minutes |
4. Recommended innovative flavors
The three most popular recipe variations on Instagram recently:
1.Oolong tea cream: Refrigerate and soak the whipped cream and oolong tea leaves for 12 hours before whipping (latest sharing by Japanese pastry chef Masaki).
2.Caramel Sea Salt Buttercream: Use 30g caramel sauce instead of granulated sugar, and finally sprinkle with Malton sea salt (the number of views on Douyin in one week exceeded 8 million).
3.Mango yogurt cream: Mix light cream and Greek yogurt in a ratio of 3:1, and add mango puree (Xiaohongshu has 120,000+ collections).
5. Suggestions for preservation and use
The latest experimental data from Station B’s UP owner “Baking Science” shows:
| Save method | temperature | shelf life | Taste changes |
|---|---|---|---|
| Refrigerated | 4℃ | 48 hours | Begins to become thinner after 24 hours |
| frozen | -18℃ | 2 weeks | Need to be sent again after thawing |
Special reminder: Recently, many food accounts have emphasized that it is recommended to use Wilton 1M piping tips when filling puffs. This jagged piping tip can better maintain the shape of the cream (the Twitter topic #PuffHack has accumulated more than 2 million views).
Master these latest tips and you'll be able to make choux cream that rivals professional dessert shops. Remember to adjust according to popular flavors, maybe your new recipe will become the next Internet hit!
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