Puffs, crispy crunchy crust, moist and slightly tough inner layer, wrapped in a seductive cream filling, no fancy exterior, but with a rich and thick heart and seductive taste. Under one bite, all kinds of fragrant, crisp, crisp, and soft are exploded in the mouth, while the lubricated filling bursts in the mouth, and the full sense of happiness blooms on the taste buds, which is something that no foodie can refuse.
By 璇zzxx
<h2>Royalties</h2>
"Puffs"
Water 125 g
Milk 125 ml
Salt 4 g
Caster sugar 4 g
Butter 100 g
Low gluten flour 160 g
Whole eggs 250 g
"Crunchy"
Butter 250 g
Salt flower 2 g
Donga bean flour to taste
Vanilla seeds to taste
Low gluten flour 250 g
Red sugar 250
Hazelnut powder 200 g
"Chocolate Custard Sauce"
Milk 1600 g
1 vanilla pod
Caster sugar 325 g
Whole eggs 300 g
Cheese powder 150 g
Dark chocolate 480 g
Butter 120 g
"Chocolate Crunchy Noodles"
Dark chocolate 125 g
Milk chocolate 500 g
Cocoa butter 125 g
Salad oil 30 g
Crushed almonds to taste
「Decoration」
Chocolate accessories to taste
Gold powder to taste
<h2>Practice steps</h2>
1. "Puffs" Put 125g of water, 125g of milk, 4g of salt, 4g of caster sugar and 100g of butter into a pot and heat it while stirring until boiling.
2: Add 160g of sifted low gluten flour, stir quickly with a manual whisk until there is no dry powder, then leave the heat.
3: Put it back on the induction cooker, heat it over low heat and mix the dough with a spatula until a white film appears at the bottom and detach from the heat.
4: Remove the dough, put it in a stir bucket, stir at low speed with a fan-shaped blender, add 250g of whole eggs in parts, and stir well.
5. Put the batter into a framed bag with a round-billed serrated mounting spout, and squeeze out a long strip with a diameter of 2 cm and a length of 13 cm in a baking dish with a grid silicone pad.
6: Put into the air oven, bake at 160 °C for 40 minutes, out of the oven and cool at room temperature.
7, "crispy" preparation material 1, grind the Garton beans into powder, set aside. 2: Cut the butter into small pieces and set aside. 3.. Sift the low gluten flour in advance and set aside.
8: Put the butter, salt flower, dunga bean flour, vanilla seeds, low gluten flour, brown sugar and hazelnut flour into the mixing tank, and stir well at low speed with a fan-shaped blender to form sand grains.
9: Remove, pour onto a baking sheet lined with oiled paper and spread flat.
10: Put it in the oven and bake at 170 °C for about 9 minutes.
11: Bake, place in another baking dish, lay flat and cool for later.
12、 "Chocolate Custard Sauce" Preparation Ingredients 1: Remove the vanilla seeds from the vanilla pod and set aside. 2. Cut the butter into small pieces and place at room temperature to soften.
13: Pour 1600g milk, 1 vanilla pod shell, 1 vanilla seed and 163g half of the caster sugar into the pot and set aside. (Remove vanilla pod shell before use)
14, 300g of whole eggs and 163g of remaining caster sugar into a stainless steel basin and stir well, add 150g of GS powder, stir well with a manual whisker, add a little milk liquid and stir well.
15: Put the remaining milk liquid on the induction cooker, stir while heating until boiling, away from the heat.
16, pour the heated milk liquid into a little in the milk egg liquid and stir evenly, then pour back into the milk pot, stir evenly while heating, to about 82 ° C, away from the heat.
17: Add 480g of dark chocolate and stir well.
18: Add 120g butter and stir well.
19: Pour the finished product into plastic wrap, paste the bread with plastic wrap, and refrigerate it to 4 °C.
20. "Chocolate Crunchy Noodles" Preparation Ingredients Put the crushed almonds in the examination box in advance, bake at 160 ° C for about 12 minutes, and cool out of the oven.
21: Put 125g of dark chocolate, 500g of milk chocolate, 125g of cocoa butter and 30g of salad oil into a stainless steel basin and heat it through water until melted.
22: Add the roasted almonds, stir well and put them in a 45°C incubator.
23. "Combination" Use a bamboo skewer to poke three holes in the bottom of the baked puffs.
24. Put the chocolate custard sauce into a framed bag with a small round hole mounting spout, squeeze it into the puffs from three small holes, fill it, and use a spatula to scrape off the surface of the chocolate custard sauce that spills out of the surface.
25. Put the remaining chocolate custard sauce into a framed bag with a flat serrated lace and squeeze a row of straight patterns on top of the puffs
26: Top the puffs with a crisp layer and freeze them in the refrigerator until the chocolate cassta sauce solidifies.
27: Remove the puffs and dip them in half of the chocolate crispy noodles (only the crispy part is dipped). Then refrigerate.
28: Remove the puffs and brush the surface with a small brush with a layer of edible gold powder.
29. Squeeze chocolate custard sauce with a thin frame at the end of the puffs, and then paste chocolate accessories to decorate.
30, "choux temperature" furnace temperature: 160 degrees Celsius furnace time: 40min "crispy temperature" furnace temperature: 170 degrees Celsius furnace time: 9min "almond crumble temperature" oven temperature: 160 degrees Oven time: 12min
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