Puffs

Puff batter	Puff pastry
Cointreau Diplomat Cream	Strawberry Jam
combination	Milk (puff batter) 125 grams
Water (puff batter) 125g	Salt (puff batter) 4 grams
Butter (puff batter) 100 grams	Low-gluten flour (puff batter) 150g
Whole eggs (puff batter) 250g	Butter (puff pastry) 72 grams
Golden caster sugar (puff pastry) 90 grams	Low-gluten flour (puff pastry) 90 grams
Vanilla extract (puff pastry) Appropriate amount	Milk (Cointreau Diplomat Cream) 1000 grams
Butter (Cointreau Diplomat Cream) 100 grams	Vanilla Pod (Cointreau Diplomat Cream) 2 grams
Egg yolk (Cointreau Diplomat Cream) 200 grams	Caster sugar (Cointreau Diplomat Cream) 150g
Cornstarch (Cointreau Diplomat Cream) 80 grams	Gelatin (Cointreau Diplomat Cream) 10 grams
Water (Cointreau Diplomat Cream) 50 grams	Whipped Cream (Cointreau Diplomat Cream) 350g
Cointreau Orange Wine (Cointreau Diplomat Cream) 80g	Strawberry puree (strawberry jam) 250g
Glucose syrup (strawberry jam) 150g	Caster sugar (strawberry jam) 50 grams
NH pectin powder (strawberry jam) 5 grams	Fresh strawberries (combination) 750g

How to make puffs

Step 1

Puff batter 1. Heat water, milk, butter and salt in a pot until boiling.

Step 2

2. Sift the cake flour.

Step 3

3. Beat the whole eggs and sift them into a large bowl.

Step 4

4. After removing from the heat in step 1, pour in the sifted flour, stir evenly with a rubber spatula and continue to heat to evaporate the water."br8" src="https://cp1.douguo.com/upload/caiku/6/7 /f/200_67b0d2c39f790bef877e28e60f5660ff.jpg" alt="Illustrations of dessert MOF master Jean Francois Arnaud's works 5" />

Step 5

5. Pour into the mixing bucket, stir slowly with a fan to cool down, and divideAdd the whole eggs four times (stop halfway to clean the fan-shaped beater before continuing to mix), and mix until it is semi-fluid and smooth. When the batter flows downward, an inverted triangle will appear. Put it into a piping bag (round piping nozzle).

Step 6

6. Squeeze into the silicone mold, the size should be uniform, after squeezing, spread a layer of plastic film on the surface, smooth it out and freeze quickly. Make two kinds of puffs of different sizes.

Step 7

7. Take out the mold, brush the surface with egg wash (mix a whole egg and a little salt), then put the puff pastry (recipe below), bake in the oven at 170/180℃ for 35 minutes.

Step 8

puff pastry 1. Cut the butter into small pieces, pour it into a mixing bucket together with golden caster sugar, low-gluten flour and vanilla extract, and mix slowly with a fan-shaped beater until it forms a dough.

Step 9

2. Take out the dough, place it on oil paper, sprinkle some hand flour, roll out the dough thinly, and use a mold to press out a round shape of appropriate size.

Step 10

Cointreau diplomat cream 1. Pour the milk into the pot, cut the vanilla pod open, scrape the seeds into the pot, and heat.

Step 11

2. Mix egg yolks and caster sugar, then add cornstarch and mix well.

Step 12

3. Pour a small amount of the heated step 1 into step 2, mix well and pour it back into the pot, stirring continuously while continuing to heat.

Step 13

4. After boiling, remove from heat, pour in the gelatine soaked in water in advance, mix well, then add butter, melt with residual heat and mix well, finally add Cointreau, mix well and cool.

Step 14

5. Cover the baking sheet with plastic wrap, pour the prepared custard sauce onto the plastic wrap, wrap it in plastic wrap, and quickly freeze to cool down.

Step 15

6. After taking it out, pour it into the mixing barrel and beat it slowly. At the same time, beat the light cream.

Step 16

7. Pour step 6 into a basin, stir with a rubber spatula, pour in the whipped cream, and stir evenly.

Step 17

strawberry jam 1. Add strawberry puree and glucose syrup to a pot and heat until boiling, then remove from heat.

Step 18

2. Mix caster sugar and NH pectin powder until evenly mixed.

Step 19

3. Pour step 2 into step 1, mix evenly, stir continuously, and heat again until boiling.

Step 20

4. Pour onto a silicone mat, wrap with plastic wrap and refrigerate.

Step 21

combination 1. Take out the strawberry jam, pour it into a basin, and stir it with a soft spatula to make it smoother.

Step 22

2. Take appropriate amount of white chocolate and temper it. After melting the white chocolate, pour 3/4 of the amount onto the marble table. Use a chocolate spatula and a spatula to quickly move the white chocolate on the table. Cool it down to about 26°C, then shovel it back into the basin and mix it with the remaining white chocolate. Stir to make chocolate accessories.

Step 23

3. How to make chocolate accessories: Cut the two sides of the transparent film paper, then pour the warmed white chocolate into it, smooth it with a spatula, cover the other side with transparent paper, and then cover it with a layer of oil paper. Uncover after cooling. After scraping off the excess corners with a spatula, use two large and small molds to press out discs and freeze them.

Step 24

4. Take out the puffs one by one, dip the front side (round side) in white chocolate, and stick it on the prepared chocolate disc in turn, with the round side at the bottom and the flat bottom at the top.

Step 25

5. Use a knife to hollow out the flat bottom surface.

Step 26

6. Put the strawberry jam into a piping bag with a piping tip, and pipe a layer onto the center of the puff. Put the Cointreau Diplomat buttercream into a piping bag with a piping tip, and pipe half full on top of the strawberry jam. Then cut the sliced ​​strawberry fruit into small pieces and put it in the center. Press it tightly and squeeze a layer of Cointreau Diplomat cream to fill it up.

Step 27

7. Place a chocolate disc on the surface. Pipe six-petal flowers with strawberry jam on chocolate discs.

Step 28

8. After taking out the small puffs, use a bamboo skewer to poke a small hole on the flat side, squeeze Cointreau Diplomat cream into the middle, and place it on step 7.

Step 29

9. Take small chocolate discs, glue them on the flat bottom of the puffs, and store them in the refrigerator.

Step 30

10. Finally, decorate the top with strawberries and flowers. Puff cooking tips