Lightning Puffs

Lightning Puffs

1. Puff dough ingredients: 100 grams of low-gluten flour, 140 grams of milk, 80 grams of butter, 10 grams of sugar, 2 grams of salt, 170 grams of eggs.

2. Put the milk, sugar, salt, and diced butter into the milk pan.

3. Heat on medium heat to bring the mixed liquid in the pot to a boil and the butter to melt completely. Then turn to low heat.

4. While the liquid in the pot is still boiling, pour all the flour into the pot at one time, and then immediately use a silicone spatula to quickly and continuously stir to make the flour and the liquid evenly mixed and become a hot dough. Turn off the fire.

5. After the dough has cooled slightly, slowly add the beaten egg liquid to the dough and mix well. Don't add the eggs all at once, add in small amounts multiple times, stirring well each time, and then add the next time.

6. When the eggs are almost added, check the consistency of the batter. When the batter becomes smooth and delicate, use the spatula to pick up the batter. After the batter falls off the spatula, an inverted triangle shape can be formed on the spatula, indicating that the proper consistency has been reached. When this level is reached, there is no need to continue adding eggs (depending on the water absorption of flour, operating time and environment, the amount of eggs will be different, the amount of eggs in the formula is for reference only, please adjust the amount of eggs according to the actual situation).

7. Put the finished puff batter into a piping bag, use a round hole piping nozzle to squeeze out a long strip of puff dough on a baking pan covered with parchment paper, and put it into a preheated oven with a high and low heat of 200℃, middle , Bake for about 8 minutes, when the batter is fully bulged, cool down to 170 ℃ and continue to bake for about 15 minutes, bake it until the surface is brown and it will be out of the oven (if there is no round hole decorating mouth, you can also directly cut a circle on the decorating bag Hole. At the same time, you can also use a star-shaped piping nozzle, and the squeezed batter will have stripes).

8. During the baking and cooling process of the puff dough, the vanilla custard filling can be prepared. The ingredients are as follows: 120 grams of milk, 80 grams of whipped cream, 50 grams of caster sugar, 2 egg yolks, 10 grams of corn starch, 10 grams of low-gluten flour, and half a vanilla pod.

9. Add milk, whipped cream, and sugar to the milk pan. Use half a vanilla pod (if your vanilla pod is longer and use 1/3 is enough), cut the vanilla pod in half and scrape out the vanilla seeds. Throw the vanilla seeds and the empty vanilla pods into the milk pan.

10. On the other hand, in a large bowl, beat the egg yolks with a whisk, add the sifted cornstarch and low-gluten flour, and mix well. If the batter formed at this time is very dry, add a little milk or whipped cream (outside the formula) and stir to make it a very smooth egg yolk batter.

11. Bring the milk pan with vanilla seeds to a boil, stir to fully dissolve the sugar. Then while beating the egg yolk batter, pour in the freshly boiled vanilla milk mixture until all the vanilla milk mixture is added. Become an egg yolk milk mixture.

12. Sift the beaten egg yolk and milk mixture back into the milk pan (the vanilla pod is sifted out at this time, so discard it).

13. Bring the milk pan to a boil over low heat, and keep stirring with a silicone spatula to avoid muddy bottom. Turn off the heat after boiling. It becomes a very thick sauce. This is the vanilla custard sauce. Cover the surface of the sauce with cling film to prevent skin formation, and set aside after cooling.

14. Finally, prepare some chocolate glaze for decorating the surface: white chocolate glaze (50g white chocolate + 50g light cream), dark chocolate glaze (50g dark chocolate + 50g light cream). Mix the chopped chocolate with whipped cream, heat it in water or in a microwave oven for ten seconds, stir to melt the chocolate completely, and it will become a chocolate glaze. In the white chocolate glaze, adding different colors of food coloring can be adjusted to different colors.

15. Take a baked finger-shaped puff, cut it from one side (no need to cut to the end), open the puff, put the custard sauce in the piping bag, fill the puff, and cover the puff ( If the cooled custard sauce is solidified, use a spatula to stir vigorously until it is smooth before putting it into a piping bag).

16. On the surface of the puffs, brush a layer of chocolate glaze with a brush, and then decorate with fruit or chocolate lines. Depending on the temperature, the chocolate glaze will show different consistency, the higher the temperature, the thinner the glaze. After brushing on the thinner glaze, the surface will slowly flow out and present a smooth texture (but it should not be too thin to prevent it from flowing too much, and the surface of the puff will be too thin), and the thicker glaze will remain after brushing The lines brushed by the brush.

17. By mixing different colors in the white chocolate glaze, you can make colorful lightning puffs. Put small pieces of white or dark chocolate into the piping bag, put it in hot water to melt, and then cut a small hole at the front end of the piping bag, you can squeeze a fine line of chocolate on the surface of the puff for decoration. All decorated puffs, put them in the refrigerator and eat them.

Tips:

The decoration of lightning puffs can be DIY.
Making puff batter, as long as you master the following key points, it will be easy to succeed. One is to keep the milk in a boiling state, add flour, mix thoroughly into the dough, and then turn off the heat; second, the amount of eggs depends on the consistency of the batter. Adjust it to achieve the consistency of an inverted triangle; third, use a high temperature of 200°C to quickly puff the puffs during baking, and then lower it to 170°C to slowly dry the moisture.