How to make crispy fried cream puffs for a rainy day snack

How to make Fried Cream Puff

• 1

  Mix and knead the dough

  First, sift 120gr of flour and 10gr of powdered sugar into bowl, then add 5gr of yeast and mix well.

  Next, add 1/4 teaspoon of salt, 70ml of unsweetened fresh milk, and continue to mix until the ingredients combine.

  Note: It is advisable to mix the yeast and salt separately, as direct contact between the yeast and salt can lead to the yeast dying or becoming inactive.

  How to check if the yeast is still active: Put a small amount of yeast in warm water for about 15 minutes; if the yeast forms bubbles like crab bricks, it indicates the yeast is still active.

  Next, use your hands to lightly knead the dough for about 3 minutes until it forms a mass. Then, spread 10gr of unsalted butter on the surface and knead for another 10 minutes until the dough is smooth and does not stick to your hands.

  Finally, cover the dough tightly and let it rise for about 40 – 60 minutes until it doubles in size.

  

  

  

  
• 2

  Shaping and rolling in breadcrumbs

  Knead the dough briefly to release all the air and divide it into 6 equal parts.

  Next, use your hands to roll each piece of dough into an oval shape, then cover the dough tightly and let it rise a second time until it doubles in size.

  After the second rise, use a brush to apply a thin layer of water on the dough, then coat it evenly with a layer of breadcrumbs to finish.

  

  
• 3

  Frying the pastries

  Heat 1 pot of oil on the stove, add the pastries and fry over medium heat until they puff up and the outer layer is golden and crispy.

  

  
• 4

  Making the cream

  In a bowl, add 2 egg yolks, 40g of powdered sugar, and mix the mixture until it turns light yellow.

  Next, sift 20g of cornstarch into the egg bowl and continue to stir until the mixture is smooth.

  Warm 200ml of unsweetened fresh milk, then slowly add it to the egg bowl while continuously stirring.

  Tip: It’s best to add the milk slowly to the egg bowl, as adding a large amount of warm milk at once can easily cook the eggs and cause curdling.

  Strain the mixture through the strainer into the pot and continue stirring evenly over low heat until the mixture reaches a thick consistency.

  Finally, add a little vanilla, stir well one more time, and turn off the stove.

  

  

  

  
• 5

  Fill the cream into the cake

  Use a knife to make a cut in the middle of the cake, then fill it with cream to finish.

  Tip: Do not pump too much cream as it will make the cake soggy and overly rich when eaten.

  
• 6

  Final product

  The fried cream puff has a light crispy outer layer, with a chewy and soft inside, fragrant with butter combined with rich sweet cream filling, extremely delicious.