Cocoa Puffs with Custard Sauce

Cocoa Puffs with Custard Sauce

1. Put the water, salt, sugar, and butter in the main ingredients into the pot together, heat it over medium heat and stir slightly to make the grease evenly distributed.

2. When it is boiling, turn to low heat, and pour all the flour (low-gluten flour + cocoa powder, sifted in advance) at once. Use a spatula or chopsticks to quickly stir, be sure to be fast, and stir until all the flour and water are combined. , Turn off the non-stick pan later

3. Spread the batter flat and let cool to a temperature that is not hot to your hands

4. Beat 3 eggs into egg liquid, first add 1/3 amount of egg liquid into the cooled batter, stir evenly with a spatula, until the egg liquid and batter are completely mixed, then add 1/3 amount of egg liquid. The batter is getting more and more moist. The remaining 1/3 of the egg liquid may not be added in all. Add a small amount. After stirring, use a spatula to slowly pick up the batter. If the batter can be pulled out of the inverted triangle, the sharp corners reach the bottom. About 4CM, and it will not fall off, it proves that the batter is good, and there is no need to continue adding egg liquid. If it still does not work, continue adding egg liquid until it can be done.

5. Use a squeezing bag to squeeze the batter into the baking pan (you can use tin foil or oil paper). There should be a certain gap between each dough. After squeezing, dip your fingers in water, press down the tip of the batter, and spray some water on the dough. Above

6. Put the baking tray into the oven that has been preheated to 210 degrees. Bake for 10-15 minutes. When the puffs have expanded, lower the temperature to 180 degrees and continue to bake for 20-30 minutes. Don't open the oven door in the middle of the baking process.

7. Set the baked puffs aside to cool

8. In the process of baking the puffs, we can start making custard sauce. Add 30 fine sugar to 3 egg yolks, beat the egg yolks with an electric whisk until the egg yolks are fluffy and thick, sift in 25g low-gluten flour, stir evenly with a spatula and set aside for later use

9. Pour 250ml of milk into the pot and boil until it boils. Slowly pour 1/3 of the milk into the freshly whipped egg yolk. Stir while pouring, then pour all the remaining milk into the egg yolk and mix well.

10. After the milk yolk paste is sieved, pour it into the pot, heat it over a low fire, and keep stirring until the yolk paste becomes thick. Remove from the fire immediately, add 20g of butter and mix evenly after the heat is off, which is the custard sauce

11. Poke a small hole at the bottom of the cooled puffs with a knife, put the custard sauce into the piping bag, and then squeeze the custard sauce into the puff from the small hole at the bottom, and you are done~

Tips:

1. In the second step, you can stir fry for a while, so that all the flour is cooked. If you find that some flour in the batter is clumpy and cannot be incorporated into the batter, you can pick out those flour lumps.
2. The amount of batter and egg liquid for making puffs must be controlled. This is the basis for successfully making hollow and non-collapsing puffs, and must be controlled
3. In the process of baking the puffs, the oven must not be turned on, otherwise it will cause the puffs to collapse
4. If you don't like the taste of cocoa powder, you can replace the cocoa powder with the same amount of low-gluten flour, which becomes the original puff, or you can replace it with matcha powder, that is, matcha puff~
5. The custard sauce must be sieved, otherwise the taste will not be smooth enough
6. If you like sweeter custard sauce, you can add 20g of fine sugar appropriately
7. The 20g butter in the last step of making custard sauce can be omitted, it will be more fragrant if you add it, if you don't wash and consume too much butter (for fear of fat), you can skip it, it's also delicious~