Ingredients: Puff pastry: butter: 40 g Powdered sugar: 22 g Low gluten flour: 55 g Cocoa powder: 5 g
Choux Peel: Water: 85 g Butter: 40 g Sugar: 5 g Low Flour: 50 g Cocoa Powder: 5 g Eggs: 3 Salt: A pinch
Filling: light cream: 150 g White sugar: 15 g
Steps: 1: Make puff pastry first, mix 40 grams of room temperature softened butter and 22 grams of powdered sugar with a silicone spatula.
2: Sift and add 55 grams of low gluten flour and 5 grams of cocoa powder and mix well.
3: Knead into a cylindrical shape, wrap it in plastic wrap, and refrigerate it in the refrigerator for later use.
4: Start making puff skin, put 40g butter, 5g sugar, 85g water and a little salt into the pot, turn on low heat and heat.
5: Stir the sugar with a silicone spatula until it dissolves. The water boiled slightly.
6: Pour in a sieve of 50 g low gluten flour and 5 g cocoa powder, stir quickly until dry flour is not visible, turn off the heat.
7: When the blanched noodles are cooled to warmth (about the same as hand temperature), you can add the egg mixture.
8, egg liquid should be added in about 5 times, add egg liquid and mix well and then add. Start with a silicone spatula, followed by an electric whisk.
9, the method of testing the thickness and thinness of the batter: use a shovel to pick up the batter, the batter is in an inverted triangle shape or slowly falling.
10: Put oil paper on the baking sheet, put the batter into the framed flower bag, squeeze onto the baking sheet according to the desired size, and then put the puff pastry slices on the batter.
11: Preheat the oven in advance, bake at 200 degrees for 20 minutes, then adjust to 150 degrees for 10 minutes.
12: Beat 150g of light cream and 15g of white sugar with an electric whisk.
13. Prick the puffs under the eyes.
14: Place the whipped cream in a framed flower bag and squeeze into the puffs.
Crushed thoughts: 1, when making choux skin, use low heat, add flour and mix until there is no dry powder. Low fire throughout.
2. The method of testing the thickness and thinness of the batter: use a shovel to pick up the batter, and the batter is in an inverted triangle shape or slowly falling.
3. Squeeze the puff skin as large as possible.
4. The baking time is for reference only, and should be viewed according to the actual situation.
5, cocoa powder can be replaced by matcha powder, or do the original color.