【Puffs】 Speaking of this very famous dessert, I believe that everyone is familiar with it, the appearance is very crispy, the inside is matched with a fragrant custard sauce, gently bite into a bite, the rich filling will gush out from the mouth, that wonderful feeling, almost can not be described in words.
The famous desserts that extend from the puffs, that is more, what cream puffs, lightning puffs, nun puffs, puffs, puff towers, Saint Honore puffs, Gujkh puffs... almost famous desserts can be seen in its figure, what kind of charm makes this inconspicuous little thing so luxurious and elegant?
Puff Tower
Legend has it that puffs originated in Italy, introduced to France in the 16th century, is the famous dessert craftsmen in the production of inadvertently found, by baking high temperature gelatinized batter, will make the dessert expand sharply, and form a perfect hollow inside, and then the craftsmen will use this small dessert, the interior into the filling, decorated into the shape of the tower, is later said "puff tower", applied to major festivals, celebrations or weddings, as the finale of the dessert appearance, symbolizing joy and victory, it can be seen that people attach great importance to it!
【Puffs】 After a long period of development, until today, it is still enduring, everyone's understanding and understanding of it is more and more extensive, it has won everyone's love for it with its unique and stunning appearance and taste, but in the production, due to the technical points are more, many novices Frequently fail, swell up solid, retract and collapse, crispness is not enough, the appearance is not beautiful, etc., so how to make the perfect puffs?
Today I will teach you a, how to bake will not fail, the value of the super high does not collapse "vanilla custard puff pastry"!
This time the production has innovated the taste, using the famous lotus and love caramel cookie sauce, making the puff body and sandwich filling, more style and taste, and everyone can also use their imagination to make their favorite taste after making skilled production.
<h1 class="pgc-h-arrow-right" > [puff top puff pastry recipe].</h1>
20 g butter
10 g granulated sugar
30g lotus and love caramel cookie sauce
30 g low gluten flour
1g cinnamon powder (if you don't like it, you can add it without adding)
<h1 class="pgc-h-arrow-right" > [Kasta caramel cream].</h1>
150 g fresh milk
1/2 vanilla pod
2 egg yolks
15 g low gluten flour
70g lotus and love caramel cookie sauce
150 g light cream
<h1 class= "pgc-h-arrow-right" > [puff body].</h1>
30g water
30g milk
25 g low gluten flour
1 egg (50 g)
<h1 class="pgc-h-arrow-right" > [detailed explanation of production steps].</h1>
1, first make puff pastry on the surface of the puffs: the butter, sugar, and love biscuit sauce that have been softened in advance, stir together with a rubber spatula, and then sift in flour and cinnamon powder, stir into a dough, and wrap it in plastic wrap, and roll out to about 0.2cm flakes, placed in the refrigerator for freezing and storage;
2, then make the puff filling: pour the milk into the small milk pot, the vanilla pods are peeled from the middle, take out the vanilla seeds, pour into the milk, simmer over low heat until slightly boiling, and let stand for more than half an hour, so that the taste of vanilla can be fully immersed in the milk;
3, the egg and sugar, stir well, and then the flour sieved and mixed well, and finally the milk soaked with vanilla pods is added to mix well, the liquid is moved into a small milk pot, placed on the induction cooker, heated on medium-low heat until the thick state away from the fire, wrapped in plastic wrap while hot, placed in the refrigerator refrigerated;
4, take out the refrigerated sauce, add and love cookie sauce and mix well, then add the beaten light cream, stir evenly, move into the refrigerator for refrigeration;
5, finally to make the puff body: put the milk, butter into the milk pot, heat it to a boiling state on medium heat, quickly add all the flour at one time, at this time do not leave the fire, continue to stir and stir-fry, to the bottom of the batter and the pot, there is a thin film, that is, gelatinization is completed;
6, the gelatinized batter away from the fire, moved into another container, and so on after a slight cooling, the beaten eggs, added to the batter several times to stir, each time to add to fully stir evenly, stir until the batter lifted to show an inverted triangle, that is, completed;
7, the batter into the round spout of the framed flower bag, squeezed in the baking pan of the appropriate size of the puffs, and then the first step in the refrigerator frozen puff pastry, buckled into a suitable size of the circle, covered on the surface of the squeezed puffs;
8, the oven preheat 190 degrees in advance, bake for 20 minutes, then cool down to 170 degrees, continue to bake for 20-30 minutes, you can;
9, after baking, take out the puffs, wait for complete coolness, the refrigerated kashida cream, from the bottom into the puffs body, to complete the production;
In this way, this perfect puff pastry puff is done, although it feels like there are more steps, but the actual production is still very simple and convenient, as long as you grasp the details of the production, almost will not fail, the outer skin is very crispy, the taste of the internal filling is also very sufficient, and then with the unique taste of the love caramel cookie sauce, it is seamless, perfect mix-and-match.
Of course, there are some small technical details that need to be pointed out to you:
In the process of heating gelatinization, the puffs body batter should master the heat, and the film at the bottom can be separated from the fire, and then quickly moved into a new container to prevent the residual temperature from continuing to heat;
When the puff body is added to the egg in parts, it is necessary to ensure that the batter temperature is reduced to prevent the batter from overheating, and the eggs are blanched, affecting the quality of the product;
During the baking process, the choux must not open the stove door, be sure to bake until crispy, otherwise you will get a rapidly collapsing puff;
The temperature of the oven needs to be adjusted according to the temperature of different ovens, including baking time;
Puffs are best eaten fresh, the taste is the best, if you can't eat on the same day, you can seal the puffs body in the refrigerator for freezing storage, and when you eat, put them in the oven and heat them appropriately to eat;
Well, the above is the production of puffs need to pay attention to some technical details, if you read this article carefully, you will definitely make the perfect puff puffs, let's do it!
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This article is original by "INSs Gastronomy", welcome to pay attention, take you along with long knowledge!