Puffs are a dessert that no matter how many times you have eaten it, you feel delicious every time you eat it.
This choux has a special shape, the general choux is poured into the sandwich from the bottom opening, while this one is cut from the top and squeezed into the cassta sauce.
There is also caramel on the top puff pastry cookie, caramel pudding eats more, caramel cookie puffs have eaten?
Caramel cookie puffs/recipe
Puff pastry
Butter: 35g Sugar: 25g Low Flour: 35g
Kasta sauce
Egg yolks: 4 sugar: 70g
Corn starch: 25g hot milk: 400g
Vanilla balm: 4/1 teaspoon
Kasta pudding filling
Butter: 30g Salt: a pinch
Water: 33g Milk: 33g
Low flour: 40g Eggs: 75~ 85g
1. Make cookie puff pastry dough
1. Put unsalted butter in a bowl and stir the butter into a paste with a spatula.
2. Add the sugar and continue stirring.
3. Add low gluten flour, bring gloves, and grasp the flour and butter well.
4. Put the dough on the board, cover with a piece of oil paper, roll out flat with a rolling pin (a circle with a thickness of about 1cm and a diameter of 10cm), and refrigerate it in the refrigerator.
2. Make custard sauce
1. Add 4 egg yolks and sugar to the pan and stir well.
2. Pour in the corn starch and continue to stir well with a spatula.
3. Add the hot milk and stir as you add.
4. Add another 4/1 tsp of vanilla paste and stir well.
5. Bring on low heat and stir until it boils until it boils into a viscous paste, then put it in a bag and put it in the refrigerator to cool.
3. Kasta Pudding
1. Put unsalted butter, salt, water and milk in a pot, turn off the heat on low heat and let the butter melt.
2. Sift in low gluten flour and stir with a spatula to a smooth, particle-free form.
3. Then turn on a low heat, stir-fry while cooking, boil off some of the water, and fry until it has a texture like bean paste.
4. After cooling, add egg liquid and stir evenly, the egg liquid here is added in 3 times, respectively, to wait for the last time to stir evenly before adding the next time (this is to add the second egg)
5. The degree of kneading into stickiness is better, and it should be put into a mounting bag after breaking the continuous state.
6. Put baking paper on the baking sheet and squeeze it into the shape of a small flower; the size is similar to the size of the mold for cutting puff pastry.
7. Remove the refrigerated cookie puff pastry dough and use a mold to cut out the dough skin.
8. Place the puff pastry dough on the choux batter and bake in a preheated oven to 190° for 15 minutes, then down to 160° for another 10 minutes.
4. Assemble the puffs
1. Cut the baked puffs from 1/3 of the top.
2. Brush the cut puff lid with a layer of corn syrup and sprinkle with a layer of sugar.
3. Melt the sugar with a spray gun to form caramel.
4. Take out the refrigerated custard sauce, squeeze it into the puffs and cover with a caramel lid.
The top of the puff is like a small hat, and the shape is very cute.
Huge one, one bite super satisfying.