Paris Brest Puffs / Caramel Hazelnut Wheel Puffs
1.
First make the caramel hazelnut cream filling. The caramel hazelnut paste can be purchased as a finished product or you can make it yourself. First, make the custard paste. The vanilla pod is cut with a knife to scrape out the vanilla seeds, and the vanilla seeds are put into the milk together with the shell.
2.
Beat the egg yolks into the egg-beating bowl, add in the caster sugar and stir to combine.
3.
Then sift in low-gluten flour and mix with a hand whisk to form a particle-free paste.
4.
Heat the milk on the fire until it is slightly boiling (bubbles on the side of the pot), then turn off the heat.
5.
Slowly pour the warm milk into the egg yolk and keep stirring with a manual whisk.
6.
After mixing, sieve the egg yolk milk and return it to the pot to remove the vanilla shell.
7.
Heat the egg-milk with a medium-to-low heat, and keep stirring with a manual whisk or a silicone spatula. During the stirring process, pay attention to scraping to the side of the pot to avoid sticking the pot. Heat until the egg-milk becomes thick and shiny, and then remove from the fire. The Shida sauce is ready.
8.
Pour the custard sauce on a stainless steel dish, cover it with plastic wrap, quickly cool it down with ice water, and put it in the refrigerator after cooling.
9.
Cut into small pieces of unsalted animal butter to soften at room temperature, take out the custard sauce and stir with a spatula until smooth.
10.
Cut into small pieces of unsalted animal butter to soften at room temperature, take out the custard sauce and stir with a spatula until smooth.
11.
Next, make the puff shells, put the butter, water, and salt that have been returned to room temperature into the pot, turn on the heat and heat until the butter melts and boils, then turn off the heat.
12.
Add the low-gluten flour and quickly mix it with a manual whisk.
13.
Turn on low heat and continue to stir the batter until the batter is smooth, transparent and viscous. Turn off the heat. At this time, the bottom of the pan will be covered with a film (if you use a non-stick pan, there is no film, and the dough is transparent and smooth).
14.
Beat the eggs in another bowl, beat the eggs, add the eggs to the batter 3-5 times, stir with a spatula until mixed, and then add the next egg mixture.
15.
Stir until the batter is scraped with a spatula, the batter hangs on the spatula in an inverted triangle shape. Even if the puff batter is complete, don't add it even if there is remaining egg liquid.
16.
Preheat the oven to 180 degrees, coat the doughnut mold with a thin layer of butter (outside the portion), and put the batter into the piping bag.
17.
Squeeze it into the doughnut mold until it is 8 minutes full, brush the surface of the batter with a layer of egg liquid (outside the amount), and place almond slices soaked in water.
18.
Put it in the oven and bake at 180 degrees for 30-50 minutes.
19.
Bake until the puffs are expanded and shaped, and the surface is golden and colored.
20.
Remove the puffs and move them to the grill to cool.
21.
Put the caramel and hazelnut cream filling into the piping bag (you can use a 5-tooth or 8-tooth piping nozzle).
22.
Cut the puff horizontally from one third, squeeze it into the caramel hazelnut cream filling, and cover the cut puff to complete it.
Tips:
Caramel hazelnut paste production: peel the hazelnut kernels, add about half the amount of white sugar to the hazelnuts, add a little water and cook in a non-stick pan until browned, turn off the heat, pour the hazelnuts and mix well, pour out the caramelized hazelnuts, cool and use broken It must be a wall-breaking machine if the machine is polished into sauce. If the weight is small, the wall may be broken and the polishing may be uneven. It is recommended to make at least half a catty of hazelnut kernels.
Note: Everyone's oven temperament is different, and the baking temperature and time provided are for reference only.
