Name: French Puffs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 22g butter; 20g brown sugar; 20g Low powder; Some Almonds; Some Puff pastry recipe; 25g milk; 25g water; 1g salt; 3g granulated sugar; 8g High fan; 50g egg; 10g yolk; 4g corn starch; 250g Light cream; Some Cointreau

French Puffs

1. Prepare the materials

2. Pour the brown sugar (20 grams) on the sterilized table and use a rolling pin to crush the caked brown sugar

3. Stir the butter (24g) and brown sugar (20g) together

4. To uniform and no particles

5. Add low powder and stir evenly

6. spare

7. Combine milk (25g), water (25g), salt (1g), brown sugar (3g), butter (22g)

8. Put in the pot together

9. Heat to boil

10. After boiling, add high flour (8g) and low flour (20g)

11. The stirred batter cools to about 55°,

12. Break up the dough

13. Add eggs in portions to beat

14. Put the beaten batter into a piping bag,

15. Squeeze 25cm long

16. Roll out the crispy skin

17. To 0.3cm thick, 25cm long, 2.5~3cm wide, steps 19~20, 20.1

18. Cover the crispy crust on top of the puff

19. Cover the crispy crust on top of the puff

20. Sprinkle with chopped almonds

21. Bake for 28 minutes in the oven for 180 on the heat and 160 on the lower heat

22. Stir the egg yolk (10g), cornstarch (4g) and sugar (4g) together

23. Mix evenly

24. Boil milk (50g) and sugar (4g) together

25. Add to the previous egg yolk paste and stir well

26. Continue to heat until it thickens

27. Let cool

28. Whipped cream

29. To around 60%

30. Add Cointreau (8g) to the previously cooled batter and stir well

31. Pour the stirred batter into the whipped cream and stir thoroughly

32. Keep in the refrigerator for about 2 hours

33. Let the baked puffs cool, and squeeze the cooked sauce in when you want to eat

34. Drill three small holes in the bottom of the puff with chopsticks

35. (The size can fit into the opening of the piping tape) Squeeze the sauce slowly in

36. , When you hold it in your hand, it feels weighty.

Tips:
Tips:
1. The crispy crust on the puff batter must be rolled out thinner, too thick puffs are easy to bake
2. The crispy skin should cover the whole puff batter, and there should be no exposed place
3. The temperature of the oven should be adjusted appropriately according to the color of the puff, otherwise it will be easier to burn
4. If you don't eat it, don't squeeze the sauce first, it's best to eat it on the spot after squeezing, otherwise it won't be crispy!