A Perfect Bite of Puff, So Delicious that You Can't Stop It!

A Perfect Bite of Puff, So Delicious that You Can't Stop It!

1. (Casta Sauce) Add fine sugar to egg yolk and stir until white.

2. (Casta sauce) Add vanilla extract and stir well.

3. (Casta sauce) Pour in low-gluten flour and cornstarch and stir well.

4. (Casta sauce) Pour the milk and whipped cream into the milk pan and heat it until there are small bubbles on the side of the pan and it is not boiling.

5. (Casta sauce) Add to the egg yolk paste and stir while adding.

6. (Casta Sauce) The well-mixed custard is sieved and poured back into the pot. Turn on a low heat, and stir while heating until it thickens and then remove from the heat.

7. (Casta sauce) Add butter and stir well.

8. (Casda sauce) Pour the slightly cooled Casda sauce into a bowl, cover the surface of the sauce with plastic wrap, and put it in the refrigerator for later use.

9. (Puff body) Low-gluten flour is sifted in advance and set aside.

10. (Puff body) Put butter, water, sugar and salt into the pot. Heat to a boil and turn off the heat.

11. (Puff body) Pour the flour and mix it quickly with a spatula.

12. (Puff body) Turn on the fire, and fry the dough for a while until there is a white film on the bottom of the pan, then remove from the fire.

13. (Puff body) Transfer the batter to another bowl, spread, add egg liquid in portions and mix well.

14. (Puff body) The batter is lifted and falls into an inverted triangle.

15. (Puff body) Put the batter into the piping bag.

16. (Puff body) Line the baking tray with greased paper and squeeze the batter.

17. (Puff body) Coat a little egg liquid on the surface of the batter.

18. (Puff body) You can also sprinkle almond slices on the batter according to your preference.

19. (Puff body) Bake in the preheated oven. For the middle layer, heat up and down at 190 degrees, bake for 20 minutes and then turn to 170 degrees and bake for about 20 minutes.

20. (Puff body) After cooling the puffs, squeeze them into the custard sauce and add your favorite fruit to match.

Tips:

/Puff collapse/
1. Insufficient baking time.
2. The oven was opened midway to allow cold air to enter the oven.
3. Lower the temperature before the puff is completely set.

/Use of eggs/
1. A successful puff batter, in addition to falling into an inverted triangle with smooth edges and inconspicuous jagged edges, it should also have a little residual temperature. Therefore, eggs at room temperature should be used. Eggs that have been refrigerated will The dough becomes hard and it is difficult to judge the state of the batter.
2. The amount of eggs in the formula is only a reference value, because different flours have different water absorption properties, so the specific amount depends on the state of the batter.
3. Can the squeezed batter not be brushed with egg liquid? It is not recommended. There will be a small sharp corner on the squeezed batter. Brushing the egg liquid can press the sharp corner back. It can also delay the drying of the surface during baking and make the puffs expand more.