Hazelnut Puff Tart

Hazelnut Puff Tart

1. Make the tapi first: the butter is softened at room temperature in advance, and the powdered sugar is used to beat with an electric whisk until it is smooth and no particles.

2. Beat the eggs, pour them into the beaten butter in 2 times and beat them evenly with an electric whisk.

3. Sift in low-gluten flour and press it evenly.

4. Knead into a dough, let it rest for 10 minutes, set aside.

5. Take 50 grams each, put the dough in the middle of the plastic wrap, and roll it into a circle with a rolling pin.

6. Put the dough in the mold and remove the excess dough on the side. Use a fork to make holes in the biscuit.

7. Preheat the oven in advance, set the fire up and down to 170 degrees, bake for 20 minutes, bake it out and let it cool for later use.

8. Let's make the puff part: Put the water and butter in the pot, heat over medium heat and stir until the sugar and butter melt.

9. Boil until bubbling, turn to low heat, pour in low-gluten flour at a time and stir quickly until there is no dry powder. After the flour and water are completely mixed, turn off the heat.

10. Let cool slightly, add egg liquid in portions, and stir until the batter is completely absorbed.

11. Stir up the batter into an inverted triangle shape.

12. Put the batter into the piping bag, line the baking pan with greased paper, and squeeze out the round batter embryo.

13. Let's make the meringue part: the butter is softened in advance, and the powdered sugar is added and beat with an electric whisk until smooth.

14. Sift in low-gluten flour and cocoa powder and knead to a smooth dough without particles.

15. Roll out the dough to a thickness of 0.3mm, and plant it to the same size as the batter.

16. Then cover the puff pastry on the surface of the puff batter.

17. Preheat the oven in advance, fire up and down at 180 degrees, bake for 40 minutes, and the surface is golden. After baking, let cool for later use.

18. The preparation of the filling: add fine sugar to the egg yolk, add low-gluten flour, and mix well.

19. Pour the milk and heat, cook until small bubbles appear, pour into the egg batter, and stir while pouring.

20. Return to the oven to reboil, and cook until thick.

21. Let cool slightly, add the hazelnut paste and mix well.

22. Whip the whipped cream until hard with an electric whisk.

23. Add the hazelnut paste and mix well.

24. Put it in a piping bag.

25. Squeeze it on top of the tart and put a big puff on it.

26. Melt the chocolate insulation water and set aside.

27. Squeeze chocolate on the surface and sprinkle with powdered sugar.

28. Appreciation of the finished product.