Chocolate Meringue Puffs

Name: Chocolate Meringue Puffs
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 19g butter; 20g granulated sugar; 22g Low-gluten flour; 2g cocoa powder; 50g Puff Premix; 50g water; 75g egg; 200g Light cream; 20g Vanilla sugar

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Seeing a chocolate meringue puff, I couldn't help but want to try it. It should be fine to add cocoa powder directly to the ready-mixed powder.
I have already practiced it once, and playing with this premix will make it a lot smoother. The batter with cocoa powder looks good. Squeeze the batter, add crispy top, and bake. This time, strictly follow the prompts, 160 degrees, from beginning to end, although there are still doubts, but no more changes.
Another surprising effect. The cocoa batter bulged into a ball, and the baking pan was filled with pots. I was full of joy, but also a little sad, a full plate, about a dozen, a little overwhelming. . . .
Share it and enjoy it, which is quite acclaimed. . . .

Ingredients

Chocolate Meringue Puffs

1. Chocolate meringue: 19 grams of butter, 20 grams of sugar, 22 grams of low-gluten flour, 2 grams of cocoa powder

2. Chocolate meringue: 19 grams of butter, 20 grams of sugar, 22 grams of low-gluten flour, 2 grams of cocoa powder

3. Add butter,

4. Mix into a uniform dough.

5. Roll out into thin slices about 2 mm thick and refrigerate until hard.

6. Use a biscuit circle mold to make a disc,

7. Remove and refrigerate for later use.

8. Puff pastry: 50g easy small baking puff premix powder, 5g cocoa powder, 50g water, 75g egg, 35g butter Cream filling: 200g light cream, 20g vanilla sugar

9. Melt the butter in insulated water.

10. Add water and stir well.

11. Mix the premixed powder and cocoa powder, sift into the liquid, and mix into a uniform dough.

12. Use a whisk to quickly beat for two minutes.

13. Add the egg mixture in portions and beat slowly to form a uniform batter, then beat quickly for 5 minutes.

14. It becomes a smooth and delicate batter that can flow down.

15. Put it in a piping bag,

16. Squeeze the pattern on the baking tray.

17. Place the chocolate meringue on the surface.

18. Put it in the oven, on the middle level, heat up and down at 160 degrees, and bake for about 25 minutes.

19. The puff puffs up and comes out of the oven.

20. With a round mouth, squeeze the cream into the puff.

Tips:
Making puffs with ready-mixed powder is simpler and less troublesome.
Without vanilla sugar, you can use white granulated sugar + vanilla powder/essence, or just use white granulated sugar.
Do not open the oven door in the baking pan, otherwise it will easily collapse.