French Puffs

French Puffs

by Bak Zong

4.6 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

It looks like a baguette, but it is actually a puff, with the unique "diplomat" custard sauce, very delicious! "

Ingredients

French Puffs

1. Prepare the materials

French Puffs recipe

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

French Puffs recipe

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

French Puffs recipe

4. To uniform and no particles

French Puffs recipe

5. Add low powder and stir evenly

French Puffs recipe

6. spare

French Puffs recipe

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

French Puffs recipe

8. Put in the pot together

French Puffs recipe

9. Heat to boil

French Puffs recipe

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

French Puffs recipe

11. The stirred batter cools to about 55°,

French Puffs recipe

12. Break up the dough

French Puffs recipe

13. Add eggs in portions to beat

French Puffs recipe

14. Put the beaten batter into a piping bag,

French Puffs recipe

15. Squeeze 25cm long

French Puffs recipe

16. Roll out the crispy skin

French Puffs recipe

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

French Puffs recipe

18. Cover the crispy crust on top of the puff

French Puffs recipe

19. Cover the crispy crust on top of the puff

French Puffs recipe

20. Sprinkle with chopped almonds

French Puffs recipe

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

French Puffs recipe

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

French Puffs recipe

23. Mix evenly

French Puffs recipe

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

French Puffs recipe

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

French Puffs recipe

26. Continue to heat until it thickens

French Puffs recipe

27. Let cool

French Puffs recipe

28. Whipped cream

French Puffs recipe

29. To around 60%

French Puffs recipe

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

French Puffs recipe

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

French Puffs recipe

32. Keep in the refrigerator for about 2 hours

French Puffs recipe

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

French Puffs recipe

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

French Puffs recipe

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

French Puffs recipe

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

French Puffs recipe

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!

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