When it comes to puffs, I believe many people have a fondness for it. The crispy crust is wrapped in a full cream filling, and it is especially satisfying to take a bite. Today, I will share with you a chocolate puff puff, after putting on the gorgeous coat of puff pastry, its appearance and taste have risen a notch. Friends who like it must try it.
Chocolate puff pastry puffs
Prepare the materials
Choux ingredients: 90 g of water, 45 g of butter, 1 g of salt, 3 g of sugar, 55 g of gluten powder, 5 g of cocoa powder, 2 whole eggs
Chocolate puff pastry ingredients: 38 g butter, 40 g powdered sugar, 45 g low flour, 5 g cocoa powder
Baking: 210 ° C, up and down, medium, bake for 10 to 15 minutes, until the puffs are completely expanded and turn to 180 ° C, bake for 15 to 20 minutes
Steps to make puff pastry:
1 Soften the butter and powdered sugar mix and whisk away.
2 Sift in a mixture of cocoa powder and low powder.
3 Stir well with a spatula.
4 Put the dough into a plastic bag, roll out into 0.2~0.3 cm flakes with a rolling pin, refrigerate and set aside.
5 Remove the refrigerated (or frozen) shaped dough pieces, cut open the plastic bag, press out the appropriate size (slightly larger than the diameter of the choux blank) with a press mold, mix the corners and corners and roll out again to repeat the operation, and refrigerate the pressed puff pastry for later.
Steps to make choux:
1 Heat water, butter, salt and sugar in a small pot over medium heat until boiling, turn off heat immediately.
2 Pour the sifted high powder and cocoa powder at one time and mix well with a spatula.
3 Heat the dough on low heat and scoop it up from the bottom until a film appears at the bottom of the pan.
4 When the dough is mildly warm, beat 2 whole eggs and add them to the dough in small numbers and times, each time with a spatula until absorbed.
5 When the spatula is lifted, the batter is completed in an inverted triangle shape, and if there is any remaining egg liquid, do not add it.
6 Squeeze the batter onto a baking sheet with a round spout, cover the refrigerated puff pastry over the raw blank and bake in the middle of a preheated oven.
7 Let the baked puffs cool and squeeze in the vanilla cream filling from the bottom with a puff spout.
Selected from the book "Meditation Baking Happy Dessert", all rights reserved.