Nun Puffs
by Nanjing Omic West Point School
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Put the low flour, almond flour, icing sugar, and butter in a blender and mix.
2. Roll the stirred batter into a cake and refrigerate for 5-10 minutes.
3. Cut the butter into small pieces and put it in a small pot, add milk, salt, and sugar, put it on the fire and heat it to a boil, then remove.
4. Sift in the high powder, stir quickly evenly, and stir until the batter becomes a ball.
5. Pour in the beaten eggs in advance, and check the state of the batter while stirring. When you lift the scraper, the batter sticks to the scraper and becomes a smooth inverted triangle, and puts it into the piping bag.
6. Squeeze the batter onto the baking sheet, keeping gaps apart. Preheat the oven to 200 degrees.
7. Take out the noodles that have been refrigerated in advance, and press out the corresponding round noodles with a circular mold.
8. Place the round pastry on the puff dough and put it in the oven. Bake for about 10 minutes until it expands, then lower the temperature to 170-180 degrees, and bake for about 20 minutes until the surface is golden.
9. Add the vanilla pods to the meringue and stir.
10. Boil the sugar water to 118 degrees and add to the half-boiled egg whites and stir.
11. Stir the meringue and raspberry puree thoroughly to complete the mousse
12. Add vanilla pods and sugar to whipped cream to make vanilla cream. Cut the puffs and squeeze them into the mousse sauce and vanilla cream in turn, and cover the puff caps.
13. The nun puffs are made.
Tips:The decoration can be made according to your own preferences.
