Puff pastry puffs, unlike other puffs is an extra layer of puff pastry, compared to traditional puffs, puff pastry puffs are more crispy on the outside, the inverted sandwich is smooth and delicate, and the bite gives people the feeling of bursting pulp! Making puff pastry puffs, oil is very important, the oil determines the difference of puffs, with Anjia butter (100% high-quality milk source, delicate texture, rich milk flavor) made of puff pastry puffs, the taste is more crisp, the skin should be harder, the shape is good and full of aroma, a bite down to be full of happiness! A complete puff pastry puffs, in addition to the puff body, the inner sandwich invert is also a very important part, I made is a tiramisu flavored cream invert, the rich coffee meets the anjia light cream, like a cup of latte in the afternoon, mellow and smooth, which also adds mascarpone cheese to neutralize the creamy feeling, rum adds a different flavor, making the whole taste unique, sweet and not greasy, is a kind of tiramisu 'take me away' romantic taste. Only food and love can not be disappointed, like to learn to do it!
By Sipping Full 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Choux body parts:
Anjia butter 34 g
Milk 42 g
Water 42 g
Low gluten flour 42 g
2 eggs
Puff pastry part:
Butter 35 g
Powdered sugar 28 g
Low gluten flour 56 g
Cocoa powder 3-5 g
Sandwich inverted part:
Cream cheese 150 g
Anjia animal-based light cream 200 g
Caster sugar 30 g
Ground coffee 4 g
Rum 3 g
<h2>Practice steps</h2>
1. Step 1: Make cocoa puff pastry Anjia butter cut into small pieces, put it in a beaten egg bowl and soften at room temperature. (Fingers can be easily pressed and paste-shaped)
2. Sift through the weighed low gluten flour, powdered sugar and cocoa powder in turn.
3: Knead the dough without dry powder by hand.
4, spread a piece of oil paper, and then put on the puff pastry dough, put another piece of oil paper on it, slightly flattened by hand, and then rolled into a long thin slice with a rolling pin, and then put in the refrigerator to freeze for about 20 minutes (convenient for later operation), after slightly frozen, use a circular mold with a diameter of about 4cm to press out the discs, and then take it out one by one and put it on another oil paper, put it in the refrigerator for freezing.
5. Step 2: Make a puff body In the milk pot, pour the milk, water and Anjia butter into the milk pot that has been weighed in advance.
6: Bring to a boil over high heat and stir slightly on the way.
7: Turn off the heat, pour in the sieved low gluten flour, stir well with a silicone spatula, stir until there are no flour particles.
8: Put it on the stove again, heat it on low heat, stir for about 1 minute, and there is a film at the bottom of the pot to get out of the heat.
9: Spread the dough evenly to speed up heat dissipation.
10: Beat 2 high-quality eggs from Saint-Tille Village into the bowl and beat well.
11: When the dough is not hot (about the temperature of the hand), pour the egg liquid in parts, stir evenly each time and then pour the egg liquid.
12: Stir until the batter is lifted, and the batter is hung upside down on the silicone spatula in an inverted triangle shape. (If it is not in the state, continue to add egg liquid, until the inverted triangle state does not stop adding egg liquid)
13. Preheat the oven at 200°C for 5 minutes in advance... Put a piece of oil paper on a baking sheet, put the batter in a framed bag, and squeeze it on the baking sheet, averaging about 5 cm in diameter per batter. (Each batter is about 5cm in size to avoid sticking together when baking)
14: Gently place the cocoa puff pastry slices on top of each batter.
15: Put the baking tray in the oven, first heat up and down for 200 ° C for 20 minutes until the expansion is set, and then reduce to 180 ° C for about 18 minutes to dry the water.
16. Step 3: Make a tiramisu cream sandwich First cut the mascarpone cheese into small pieces and soften it at room temperature in advance.
17: Stir the mascarpone cheese smoothly with a hand beaten egg whisk, then add the coffee powder, stir well, and finally pour in about half a bottle of rum, also stir well.
18: Pour in 200 grams of Anjia light cream, quickly beat with an electric whisk until it is obviously swollen and the lines are clear, and then put it into a framed bag for later use. (Tiramisu cream filling completed)
19, take out the baked puff pastry puffs to cool, after completely cooling, each puffs are tied with a small hole in the bottom, and then squeezed with tiramisu cream (try to squeeze the full point, such puffs cut noodles look better)
20: Place the squeezed puff pastry on a plate and garnish with a layer of cocoa powder.
21. A cocoa puff pastry puff pastry is complete!
22, each one is crispy in appearance and beautiful in shape!
23, the taste is absolutely incredible!
24, one expansion, one hollow, perfect.
25. The puff pastry pattern is clear and beautiful.
26, tiramisu cream sandwich, strong coffee aroma, sweet with bitter, not greasy at all, as if eating another piece of tiramisu cake.
27, a mouthful of bursting pulp feeling, really happy!
<h2>Tips</h2>
The secret of success in making puff pastry: (1) When making puffs, be sure to return to the stove and stir for about 1 minute, and there is a film at the bottom of the pot. (2) The temperature of the puff baking is very critical, it should be baked at high temperature first, and then reduced to 180 ° C after the expansion is set, so that the baked puffs will not collapse, and the inside is hollow, that is, it is successful. (3) During the baking process, be sure not to open the oven, once opened, the puffs are also easy to collapse.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.