Ice Cream Puffs
1.
Stir the egg yolk and sugar well, add milk and mix well
2.
Slowly heat it over a low heat, boil until slightly boiled, do not boil, let it cool and put it in the refrigerator for later use;
3.
Peel the dragon fruit and dice; pour it into the food processor and stir into the red dragon fruit liquid
4.
Stirred red pitaya liquid mixed with half of 2
5.
Whip the whipped cream
6.
Mix half of the whipped cream with the mixed 4 again
7.
Stir well and put it in the refrigerator to freeze
8.
Add the remaining half of 2 to 3 grams of black cocoa powder and mix well
9.
Mix it with the other half of the whipped cream and freeze it in the refrigerator
10.
Put water, salt, sugar, and butter in a pot, heat over medium heat and stir a little to make the grease evenly distributed. When it is boiling, turn to low heat and pour in all the flour at once
11.
Stir quickly so that the flour and water are completely mixed together
12.
Stir the batter to dissipate heat. When the batter is not too hot, add a small amount of eggs, and stir completely until the batter has absorbed all the eggs, and then add another time.
13.
Use chopsticks to pick up the batter, the batter is in the shape of an inverted triangle, and the sharp corner is about 4cm from the bottom, and it will not slip off.
14.
Put the stirred batter into a piping bag with a 1cm diameter flower mouth, and squeeze it into a circle and drop shape at a certain distance on the baking tray (make swan puffs)
15.
After spraying water, put it in a preheated oven at 180℃, middle layer, upper and lower fire, 25 minutes. After cooling, cut the puffs in half, put the dragon fruit ice cream on top, and then top with chocolate sauce.
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