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Puff pastry material
High gluten flour 250g, low gluten flour 250g, fine salt 5g, cold water 280g, flaky ghee 300g
Cream sauce material
400g milk, 2g vanilla powder, 4 egg yolks, 80g cotton sugar, 25g corn starch, 40g unsalted cream garnish
Powdered sugar to taste
Sift the low gluten flour and high gluten flour on the operating table and stir well.
Make a powder wall and add cold water and fine salt.
Mix the flour well until non-sticky and a little light, make a dough and let loose for 20 minutes.
Then roll out the flake ghee to twice the size.
Roll out the loose dough and wrap in the ghee slices.
Roll out to form a rectangle, fold in two folds and three layers, and relax for 15 minutes.
Roll out again, fold once in two folds and three layers, and relax for 20 minutes.
The third rolling is rectangular, folded in two folds and three layers once, relaxed for 30 minutes, and finally rolled out into 0.3 cm thick, baking pan-sized slices, placed in a baking sheet, punched holes, made into puff pastry, and relaxed for another 30 minutes.
Mix the egg yolks and cotton sugar together, then add cornstarch and vanilla powder and mix well to make mayonnaise. Heat the milk in another container and bring to a boil, then slowly add the mayonnaise and mix well, and finally make a paste by stirring while cooking, and after leaving the heat, add unsalted cream and stir well to make a cream sauce, cool and set aside.
Place the fluffy puff pastry in the oven and bake at 200°C/180°C for about 30 minutes. After baking and cooling, one part is made into puff pastry crumbs, and the other part is cut into long 35 cm and 6 cm wide slices. Take the puff pastry slices as the base, spread the cream sauce, repeat the stacking (4 layers in total), and finally spread the cream sauce on the surface, and then sprinkle the puff pastry on the surface. You can do it!
Excerpted from the book "Baking King", all rights reserved.