1. Soften the butter in advance, add powdered sugar, salt, and beat with an electric whisk.
2. Dispensed into feathers.
3. Beat the eggs.
4. Pour into the beaten butter in 2-3 times and beat it with an electric whisk.
5. Sift in low-gluten flour and almond flour, and press the plate evenly.
6. Knead into a dough, divide into dough, about 50g each.
7. Put the dough in the middle of the plastic wrap and roll it into a circle with a rolling pin.
8. Put the dough in the mold and use a rolling pin to roll out the excess dough on the side.
9. Use a fork to make holes in the biscuit.
10. Put greased paper on the tart and put in baking heavy stone.
11. Put it in the oven, heat up and down at 170 degrees, bake for 15 minutes, then turn 180 degrees, and bake for 5 minutes.
12. Take out and let cool for later use.
13. To make puffs, pour powdered milk, salt, and sugar into cold water.
14. Add butter, heat and boil.
15. Sift in low-gluten flour and quickly mix it evenly with a spatula.
16. Return to the oven to reboil. Cook until the bottom is slightly sticky.
17. After the batter cools to 55-60 degrees, beat the eggs in advance and add them to the batter in batches.
18. Add while stirring, and stir until the batter can drip naturally and form an inverted triangle.
19. Put it in a piping bag.
20. Mix all the puff pastry ingredients, the butter needs to be softened in advance, and after mixing with a spatula, place it on greased paper.
21. Use a rolling pin to flatten it, then use a mold to press it into a round shape, and refrigerate it for later use.
22. Squeeze the puff batter on the greased paper.
23. Spread the puff pastry on the puff batter, bake in the oven, heat up and down at 220 degrees for 17 minutes, and turn at 175 degrees for 15-20 minutes.
24. Boil the sauce, egg yolk + fine sugar + low-gluten flour, and stir well.
25. Pour in the milk, heat, and cook until small bubbles bubbling around the edges.
26. Pour into the egg yolk paste and stir as you pour.
27. Return to the oven to reboil, and cook until thick.
28. Let cool slightly, add the hazelnut paste and stir well.
29. Whip the whipped cream until hard.
30. Add the hazelnut paste and mix well.
31. Put it into a piping bag, squeeze it on top of the tart, and put a large puff on it.
32. Dip a little more sauce and glue on small puffs.
33. Squeeze the chocolate glaze and sprinkle with moisture-proof powdered sugar.
