Late autumn morning light rain pouring down, as if telling the story of autumn, the weekend morning a lazy breath filled the whole room, suddenly "life is full of flavor, sour, sweet, bitter and salty" flashed into the mind, life is slightly bitter to a little dessert to adjust a little more sweet bar so take out the equipment puff pastry puffs to start making, but also hope that such a dessert can bring you a sweetness of life to all who pass by
By bean flour 4434883681
<h2>Royalties</h2>
Puff pastry material
Low gluten flour 50 g
Butter 45 g
Powdered sugar 20 g
Choux fur material
Milk 85 g
Butter 40 g
Low gluten flour 55 g
1 egg
Sugar 5 g
Cream filling material
Light cream 100 g
Sugar 10 g
<h2>Practice steps</h2>
1: Prepare all the ingredients and separate the puff pastry from the puffs
2: Add the sugar to the melted butter and mix well, then add the flour and mix well to make the puff pastry dough
3: Press the puff pastry dough into thin slices and put it in the refrigerator for about 10 minutes with oil paper or plastic wrap
4: Start making choux: Put the milk butter and sugar together in the pot and bring to a boil
5: Add flour and mix well and blanch
6: Pour the egg mixture into the batter three times and stir well each time so that the batter can absorb all the egg liquid, and then load it into the mounting bag
7, squeeze into the baking pan, be sure to pay attention to the separation points, because they will grow very large
8, take out the puff pastry, cut out the round I use the bottle cap
9: Cover the puff pastry over the choux batter
10: Preheat oven at 180°C for 10 minutes, then heat 180 and bake for 30 minutes
11. While baking, you can beat the light cream and set aside
12, from the baked puffs under the bottom or side of the hole squeezed with cream, you can also open from the edge of the light cream and your favorite fruit, so that a sweet crisp puff pastry is ready
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