Internet celebrity dessert + puff pastry
Ingredients
- Puff pastry material:
- Low gluten flour 41g
- Butter (after refrigeration) 41g
- Powdered sugar 33g
- Puff material:
- Low gluten flour 64g
- Eggs 105g
- Butter 45g
- Granulated sugar 1g
- Milk 107g
- Salt 1 gram
- Stuffing material:
- Light cream 300g
- Powdered sugar 25g
Steps
1. Prepare the required ingredients
2. Make the meringue first: add powdered sugar to the refrigerated butter
3. Stir evenly
4. Sift in low-gluten flour
5. Mix wellKnead into dough
6. Place the dough between two pieces of oil paper, use a rolling pin to roll it into a dough sheet with a thickness of about 2-3mm, and put it in the refrigerator for about 10 minutes
7. After taking it out, use a mold to press out small discs. Place the pressed discs in the refrigerator for later use. The leftovers can be rolled out and then pressed into discs
8. Make puffs: put butter (no need to soften), salt, sugar, and milk into the pot
9. Heat over low heat and stir until slightly boiling
10. Sift in the low-gluten flour, stir quickly until there are no particles, and remove from the heat after a thin film appears on the bottom of the pot
11. Move the dough to another container, beat the eggs and add them to the dough in three batches. Stir thoroughly after each addition of egg liquid to make the egg liquid and batter blend. Add the next egg liquid
12. Pay attention to the state of the batter and scoop up the dough with a spatulaJust make the paste look like an inverted triangle
13. Put the batter into a piping bag and use a round piping nozzle to squeeze out the puff batter in the baking pan. Leave a certain distance in the middle to prevent the puffs from expanding and sticking during baking. together
14. Take out the prepared puff pastry and cover it with the puff batter
15. Preheat the oven to 200 degrees in advance, place the baking sheet in the middle rack and bake for about 12-15 minutes. After the puffs expand, adjust the temperature to 180 degrees and continue baking for about 10 minutes< /p>
16. When the pastry on the surface of the puffs cracks and changes color, open the oven a crack to dissipate heat, and then take out the puffs
17. Move the baked puffs to the grill to cool
18. Add powdered sugar to the light cream, beat with an electric egg beater at low speed until ready for decoration
19. Put the whipped cream into a piping bag, make a small hole at the bottom of the puff, and squeeze in the whipped cream.
20. Finished product picture
Tips
- Please control the baking temperature and time according to the temperament of your own oven
- The finished product can make about 30 puffs. The fillings can be squeezed as you like. You can add fillings according to your own preferences
