Recently, the little detective super wants to eat desserts, but he is shy, and he can only look at the recipes to relieve his hunger. Do you have a small partner in the same situation, and make puffs with the little detective!
<h1>Prepare the ingredients</h1>
Crispy:
Butter (300 g), Sugar (360 g), Cocoa Powder (25 g), Low Gluten Powder (350 g)
Puff Shell:
Low gluten flour (230 g), caramel paste (20 g), butter (276 g), water (420 g), whole egg (430 g)
Caramel cream filling:
Caramel sauce (100 g), chocolate crushed beans (100 g), light cream (1000 g), granulated sugar (25 g), chocolate cream filling:
Dark chocolate (30 g), sugar (25 g), whipped cream (80 g), sea salt (1-2 g)
<h1>Practice steps</h1>
1. Make puffs on the surface of the crispy skin: stir the butter with the sugar, no need to beat, add the sieved low-gluten powder and cocoa powder and mix well. Roll the noodles into long strips, the diameter of the section should be the same size or small as the puffs, and freeze until hard.
2. Make a choux shell again: mix butter with water and heat, stir continuously during the period, so that the oil and water are evenly heated to full boiling. Add the sifted low gluten flour and stir quickly until gelatinized, taking care not to allow the butter to ooze out.
3. Slowly add the egg mixture and caramel sauce to the butter batter in step 2 and whisk until emulsified. You can use an electric whisk to beat first quickly and then at medium speed. The batter is in just the right state in the picture (lift the spatula, it hangs naturally, and it appears in an inverted triangle.) ）
4. Pack the batter into a framed flower bag and squeeze out a small, even semicircle with intervals.
5. Cut the crispy dough strips before freezing and cut into thin slices.
6. Gently cover the puff dough, bake at 180 degrees for 15 minutes, then cool for 15 minutes after heating to 130-150 degrees.
7. Finally, let's make caramel cream filling: whipped cream with granulated sugar, caramel sauce, mixed to nine distribution, dry foaming.
8. Chocolate cream filling: whipped cream and granulated sugar. Sea salt is boiled together, poured into the dark chocolate cubes while hot, and whisked until fully fused. After cooling, put it in the refrigerator for more than 5 hours, preferably overnight, and then take it out of the ice water to send it to 90% hard foam.
9. Puffs poke a hole with a tool and put some chocolate into it.
10. Squeeze the filling into the hole again.
11. Bite open like this, there is chocolate and cream.
12. Decorate it.
13. After the puffs are squeezed, it is best to eat them all, otherwise the shell will be wet and it will not be crispy!
The picture and text come from the network, thanks to the original author!