Desserts are plentiful
Among the stars, my favorite is the puffs
Puff is a sweet tooth of Italian origin, with cream dough wrapped in cream, chocolate and even ice cream
Bread wrapped in water, Hamilton's hatton cream, flour and eggs is used.
Some people say,
Because Hammy Hatton cream and Hammy Hatton cake entered the wedding hall, there was Hammy Hatton cream cake
And the bread that loves Hamilton's cream deeply can only bury the love in the heart and become a Lefu puff
When you take the first bite, you'll love it...
Introduced to France in the 16th century, the birth of puffs is technically considered to have been accidentally discovered, the situation is that the former Austrian Habsburgs and the French Bourbon dynasty, the long-term struggle for european dominance has been exhausted, and later in order to avoid the profit of neighboring countries, the two sides reached a political marriage agreement. So the Austrian princess and the French crown prince held a wedding banquet in the Palace of Versailles, puffs is the final dessert of this feast between the two countries, drawing a rest for the long war, since then Hamilton puffs in France has become a symbol of auspicious desserts, in the celebration of ceremonies such as the birth of a baby or the marriage of a new person, it is customary to pile the puffs into a tower to celebrate, called the puffs (Croquembouche), symbolizing the meaning of celebration and congratulations.
Ingredients for milk egg paste:
400g milk, 107g caster sugar, 94g egg yolks, 26g low gluten flour, 13g corn starch, 22g unsalted butter, 223g light cream
Ingredients for choux peel:
45g milk, 45g water, 37g unsalted butter, 2g caster sugar, 1 pinch of salt, 46g of low gluten flour, 90g of eggs
Puffs puffs walk up~
Procedure:
1. Add 2/3 of the white sugar to the egg yolk and beat it
2. Sift in low gluten flour and cornstarch
Stir with egg pumping until smooth and particle-free
3. Add milk and remaining white sugar to the pot and bring to a boil for 20 seconds
Stir while cooking, do not paste the bottom
4. Stir the freshly boiled milk into the egg yolk paste, slow down and beat quickly into the egg yolk liquid
Filter the mixed egg yolk solution back into the pan and continue heating
5. The whole time the low heat is constantly heated, and constantly stirred, the egg paste has a viscous feeling and immediately out of the heat
Then whip the egg paste wildly with an egg pump
Until the egg paste is thick and smooth, the texture is uniform, there are no particles and small pimples, it becomes ordinary kasta sauce
After homogenizing the egg yolk paste, continue to heat on low heat for 5 minutes, stir while heating, the fire must be small to prevent the paste bottom, if you have a bad grasp, it is recommended to choose a pot with a thicker bottom until the water evaporates out of a part, the egg paste becomes thick, immediately away from the fire. Quickly add the butter after leaving the heat and stir well to make the egg paste appear shiny and shiny
6. Pour the cooked custard sauce into the mold, put the plastic wrap on the bread tightly, and put it in the refrigerator for refrigeration
7. Add milk, water and butter to the pot and bring to a boil while stirring
After boiling, turn off the heat, pour in the sifted flour and stir quickly. Be sure to turn off the heat, otherwise pouring flour is easy to dust and catch fire, pay attention to safety
Stir to this state, you can open the fire again, open a low heat and continue to heat
While heating, press and stir with a spatula to make the dough ripen more evenly until there is a thin layer of batter film around the pan
8. The cooked batter is divided into three times to add the egg liquid at room temperature, and each time it should be fully stirred to completely absorb it to prevent water and oil separation
Until finally scooping up the batter can be hung until the spatula droops in a triangular shape
9. Pack the batter into a framed bag, squeeze into a baking sheet, about 3 cm in diameter, and flatten the tip of the top with a small amount of water dipped in your fingers
Baking temperature: medium layer of oven, first bake at 200 ° for 15 minutes, then 180 ° for 10 minutes, and finally bake at 150 ° for 10 minutes
10. Pour the cooled custard sauce into a bowl and stir to form a ball
Whisk the light cream until it is hard, dry and foamy, close to the separation of water and oil
Cut the cream in 2 divided doses into custard sauce
After stirring, put it in a framed flower bag, put it in the refrigerator and set aside, and the puff filling is ready
11. Cut horizontally along the natural crack of the puff
Squeeze in the bottom part slowly into the filling and then cover the top part
Puffs are best eaten fresh, eat a few fillers, and keep the remaining skin sealed to prevent moisture.
The cheap ingredients can be eaten with a very high-grade taste, silky and mellow, and even the tired process is worth it!
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