1.
To make the chocolate meringue:
Free up a work surface and prepare the materials
2.
The sugar, flour, and cocoa powder are mixed and sieved.
Place the butter on the powder, slowly chop it with a scraper until there are no large particles, and quickly rub it with your hands (as fast as possible, don't let the temperature of your hands melt the butter)
After rubbing until the mixture is slightly moist, perform a pushing action on the console (using the palm of one hand to push the mixture out from bottom to top)
3.
After pushing all the mixture bit by bit, gather it again
After repeating three times, the flour will be completely mixed with the butter and become a dough
4.
Put the mixed dough between two pieces of oiled paper and roll it into 2-3mm slices
Put it in the refrigerator for 3 minutes and then take it out, press out the circle with a circular mold, and put it in the refrigerator for use (the leftover leftovers should not be lost, you can freeze it and continue to use it next time)
5.
Chocolate puff body:
Mix milk, butter, sugar and salt into a small milk pan. Beat the eggs, put them in a small container and keep them warm at about 50 degrees. Sift the flour and cocoa powder for later use.
6. Heat the milk and butter until it boils and remove from the fire, then quickly add the sifted powder
7. After mixing, continue to heat up the heat, and continue to stir with a harder spatula for about 40 seconds. A film will be stained on the bottom of the pot. At this time, remove the heat and quickly transfer the dough to another container.
8.
Add about 1/5 of the warm egg mixture, cut and mix, and add three more times after completely mixing.
Each time the egg liquid must be fully fused with the batter
9.
When the last 1/5 of the egg mixture is left, observe the state of the batter:
Use a spatula to scoop up the batter for about 3-5 seconds, and it will be in an inverted triangle state on the spatula, indicating that the batter is OK, please do not continue to add the remaining egg liquid
10. Put the mixed batter into a piping bag and squeeze it with a piping nozzle with a diameter of about 1 cm
11. Quickly cover the pre-pressed meringue on the squeezed puff paste, don't let it soften
12. Bake up and down at 180 degrees for about 35 minutes, (be careful not to open the oven door in the middle, otherwise the puffs will collapse!)
13.
Fill it with your favorite filling, I added whipped cream with orange peel sugar, chocolate and orange flavour just go well!
You can also go online to find the recipe for making vanilla custard sauce
14. Successful puffs come with big holes, so you can squeeze a lot of stuffing in!
Tips:1. If you only want to make chocolate puffs (don't want meringue), if there are sharp corners on the top after squeezing the batter, use a fork to dip the batter in water and lightly press the batter (the sharp corners will be burnt during baking); Spray water or egg liquid on the batter before baking; the baking time is relatively reduced
2. There are three important states in the process of making puff batter, and they are also the key to success. The first is before adding eggs, the batter must have a thin film in the pan (we call it gelatinization); the second is if the eggs are warm, and must be divided into the batter several times, and every time It must be mixed well and then added to the next time; third, the final state of the batter is to stay on the spatula for 3-5 seconds and then drip, and the batter is in the shape of an inverted triangle."
3. This formula has more things to pay attention to, so there are more words, but the operation is still very simple~
