Coconut Cream Meringue Puffs, Rich Taste, Crispy Skin,
1.
First make meringue, 30 grams of butter softened at room temperature, just fill it in with a pinch of softened, add 35 grams of white sugar, cut with a spatula and mix into a puree.
2.
Sift in 40 grams of low-gluten flour and 5 grams of minced coconut, cut with a spatula and mix into a dough.
3.
Use a rolling pin to roll into 3 mm slices, and use a rolling pin to roll into 3 mm slices.
4.
After rolling into thin slices, refrigerate for 30 minutes for later use.
5.
To make custard sauce, beat 1 egg, add 10 grams of white sugar, 20 grams of corn starch, 180 ml of whipped cream, and 180 ml of milk. Turn on a low heat and continue to stir until it becomes viscous.
6.
After cooking until thick, add 5 grams of unsalted butter and continue to stir on low heat until smooth.
7.
Sift the boiled custard sauce, the taste will be more delicate and smooth. Cover the custard sauce with a layer of plastic wrap, and then cool the custard sauce in a basin of ice water. After it is cold, put it in the refrigerator for later use.
8.
To make matcha custard, just add 5 grams of matcha powder to the previous recipe. I made two flavors of custard at a time and made it by half.
9.
To make puffs, 30 grams of unsalted butter, 30 ml of water, 30 ml of milk, and 1 gram of salt. Bring to a boil and remove from the heat.
10.
After removing from the fire, add 40 grams of sifted low-gluten flour and mix well.
11.
Continue to fry on low heat until the surface of the puff is shiny. If you don't fry the pan, just put a thin puff film on the wall of the pan.
12.
After the puff film is out, take out the dough, spread it out in a basin, beat 1 egg at room temperature, add the egg liquid to the dough in small amounts, and use a spatula to cut and mix each time the egg liquid is added before adding the egg liquid.
13.
Keep adding egg liquid and cutting and mixing evenly until the batter drips in an inverted triangle state after lifting the spatula. Do not add more egg liquid and set aside for later use.
14.
Put the batter into a piping bag and squeeze it on the baking tray. The smaller one can squeeze 9 pieces, and the larger one can squeeze 6 pieces.
15.
Take out the refrigerated meringue, cut it into a suitable circle with a mold, and prepare it to be placed on top of the puff body. If there is no round mold, it can be cut into squares. Or you can make the puff pastry into a cylindrical shape at the beginning, and then cut it into slices. On the squeezed puffs, cover with the cut meringue.
16.
Preheat the oven at 180℃ in advance and bake for about 20-25 minutes. The temperature of each oven is different, so you need to look at the state of expansion and the surface of the oven when you are baking it, and don’t get too burnt.
17.
After the puffs cool down, take out the custard sauce you just prepared, add a little milk and whipped cream, and stir until smooth. Put it into a piping bag and squeeze it into the puff from the back.
18.
For the final garnish, you don’t need to do it. Take 100ml of whipped cream, add 10g of white sugar, and stir until 5 minutes of foaming. Put the puff upside down in the whipped cream, turn it around, and sprinkle a little coconut.
19.
Coconut butter meringue puffs complete O(∩_∩)O.
20.
Delicious coconut crunchy meringue rich filling
21.
Does it sound bad when you listen to it? O(∩_∩)O
Tips:
1. You can be lazy to make puff pastry, just squeeze all the puff pastry ingredients into a ball with your hands.
2. Don't open the oven during the baking process, otherwise the puffs will shrink. After baking, they will not be taken out temporarily. The oven can open a gap for five minutes to let the heat come out and slowly cool down.
3. Add the egg while the dough is still warm and stir well before adding it a second time, otherwise the paste will become very thin and the puff will not be easy to form.
4. Puff fillings can also be made directly with whipped cream. 100 grams of whipped cream and 10 grams of powdered sugar can be beaten until hard foaming. Remember to let the puffs cool when squeezing the filling, otherwise it will turn the filling. Oh drop.
5. If you don't enjoy it on the spot, don't squeeze the filling for the time being. Use a sealed bag to seal the puff pastry and store it in the refrigerator. Keep the custard sauce in the refrigerator. After taking it out, bake the puff crust in the oven at 150°C for 3-5 minutes. After the crispy taste is restored, let it cool a little. Add a little milk and whipped cream to the custard sauce, and then squeeze it into the puff.
