# Fourth Baking Contest and is Love Eating Festival#chocolate Pastry Puff Tower
1.
Make the meringue first. Mix the softened butter and powdered sugar before whipping.
2.
Make the meringue first. Mix the softened butter and powdered sugar before whipping.
3.
Sift in the cocoa powder and low-gluten flour.
4.
Stir evenly with a spatula
5.
Put the dough in a fresh-keeping bag. Use a rolling pin to roll it into 0.2~0.3cm thin slices. Refrigerate for later use. You can freeze it as much as you need and save it for next time!
6.
Heat water, butter, salt, sugar in a small pot over medium heat until boiling, turn off the heat immediately.
7.
Sift the cocoa powder and high-gluten flour.
8.
Pour the sieved high-flour cocoa powder at one time. Stir evenly with a spatula. Turn on the heat again to heat the dough. While heating, shovel up from the bottom until a thin film is formed underneath. Beat a whole egg. Add a small amount to the dough several times. Stir with a spatula each time until fully absorbed. Stop adding the egg liquid until you lift the spatula and the inverted triangle-shaped batter appears.
9.
Pour the mixed batter into the piping bag.
10.
Cut the round mouth of the piping bag. Squeeze the batter on the baking tray. Then cover the raw embryo with the refrigerated pastry.
11.
Put it into the preheated oven, heat up and down at 210 degrees, and bake the middle layer for 10 to 15 minutes. After the puffs are fully expanded, turn to 180 degrees and bake for 15 to 20 minutes.
12.
After baking, start to make fillings. Boil the vanilla pods and milk until slightly boiling. Take out the vanilla pods.
13.
Pour the mixed fine sugar, low-gluten flour, cornstarch and egg yolk into the milk. Stir constantly, heat it over a low heat, and stir until it is thick and clear. Beat the whipped cream. Finally, mix and stir the two evenly. can
14.
Put the vanilla cream filling into the piping bag. Use the puff flower mouth to squeeze the vanilla cream filling from the bottom.
15.
Spread the large eclairs with white chocolate sauce. Then put the small chocolate meringue eclairs.
16.
Garnish with white chocolate sauce, blueberries and rose petals!
17.
Nice chocolate meringue puff tower!
