1. First make the puff pastry, and mix the butter with a manual whisk.
2. Add powdered sugar and flour and mix well.
3. Roll into thin slices, then put in the refrigerator and freeze for later use.
4. Let's make the puff body part, milk, butter, salt, sugar, and boil in a milk pot.
5. Pour in the sifted low-gluten flour, stir quickly, stir until there is a layer of white film on the bottom, and let it heat slightly.
6. Add the egg liquid to the batter 3 to 4 times (note that it must be added in portions, and pour it into the next time after it is absorbed each time).
7. Make the batter into an inverted triangle state.
8. Put the batter into a piping bag, and then squeeze it on the baking tray, with a certain distance between them.
9. Take the meringue out of the refrigerator and print a circle with a lid or mousse ring.
10. Cover the puff body.
11. Put it in the oven, increase the heat to 190 degrees, lower the heat to 200 degrees, bake for 15 minutes and then turn to the upper and lower heat to bake for 15 minutes. After baking, take it out and set aside.
12. Let's make the custard sauce, stir the egg yolk and sugar, and then stir it with cornstarch. Set aside.
13. The milk is heated in a milk pan.
14. Then slowly pour the milk into the egg yolk part.
15. Put it back into the induction cooker and heat it slowly over a small fire until it reaches a thick state, during which it needs constant stirring.
16. Add the hazelnut paste and butter and mix well.
17. Take a puff, cut it from the bottom, and squeeze it with hazelnut kada sauce.
18. Just put chocolate on the top for decoration.
19. Appreciation of the finished product.
20. Appreciation of the finished product.
Tips:1. The eggs in the puffs must be fresh. Because the weather is hot now, you can put them in the refrigerator after you buy them.
2. Adding a little salt to the batter can increase the flavor and enhance the toughness of the batter, so you can’t ignore it.
