Meringue Puffs

Meringue Puffs

1. Puff pastry material:
Butter: 80g, powdered sugar: 55g, low-gluten flour: 100g

2. Ingredients for cream filling:
Whipped cream: 200 grams, powdered sugar: 30 grams

3. Puff material:
Milk: 170 grams, butter: 75 grams, powdered sugar: 2 grams, low-gluten flour: 105 grams, eggs: 3

4. Production:
First make the meringue, sift the powdered sugar into a large bowl

5. Butter heat insulation water melts into liquid

6. Pour melted butter into powdered sugar

7. Use a manual whisk to mix well until the powdered sugar and butter are completely mixed and absorbed

8. Sift in the low-gluten flour and stir evenly with a manual whisk

9. Stir to form a dough until there is no powder

10. Pour on a silicone mat and knead it into a circle by hand. The thickness of the circle is determined by the size of the puff. Wrap it in plastic wrap and put it in the refrigerator for later use.

11. Then make the puffs, sift the low-gluten flour into a large bowl

12. Heat milk, butter and powdered sugar together and boil for 1 minute

13. Bring to a boil for 1 minute, remove from heat, immediately pour in the sifted low-gluten flour

14. Use a manual whisk to stir until there is no powder, and stir to dissipate heat

15. Cool until it’s not hot and beat it with an electric whisk, then add the eggs one by one and mix well

16. When adding the last egg, you can observe the consistency. It may not be necessary to add all three. Just stir the consistency until you lift the egg beater and the batter is in an inverted triangle and does not slip off.

17. Put the puff batter in a piping bag and squeeze it on the baking tray with a cookie mouth.

18. Take the meringue out of the refrigerator and cut into thin slices

19. Cover each puff pastry with a slice of meringue

20. Preheat the oven to 200 degrees, lower the heat to 160 degrees, bake the middle layer for 10 minutes. After the puffs have swelled, reduce the heat to 180 degrees and the lower heat will not change. Continue to bake for 20 minutes

21. Bake the puffs until the surface of the puff is golden brown and ready to be out

22. After the puffs are baked, they are cooled first, and then the filling cream is made. The powdered sugar is sifted into the whipped cream

23. Whisk together with an electric whisk until there are obvious lines

24. Put the cream filling in a flower bag, use the puff flower mouth to poke into the bottom of the puff and squeeze out the cream filling

Tips:

TIPS:
1. The puffs must be baked in place, otherwise they will collapse after being baked
2. Bake at 200°C for 10 minutes. During this period, the oven must not be turned on, otherwise the puffs will collapse.
3. You can put some fruit particles in the sandwich to increase the taste better