"i" from that Romantic City---san Dono Black Sweet Puffs

"i" from that Romantic City---san Dono Black Sweet Puffs

1. Keep the basic crispy ingredients in the refrigerator (110g low flour, 25g egg yolk, 20g cold water, 40g butter, a little salt)

2. Wipe the operating table clean, take a large plate filled with ice water, and place it on the operating table ice

3. The iced low powder sieve is on the operating table

4. Put in the middle of the flour and cut into butter cubes of appropriate size

5. Mix the low flour and butter with a spatula

6. Cut the butter into fine grains by cutting and mixing

7. Knead the flour and butter with the palm of your hand, and the flour and butter can be in this state of adhesion on the palm of your hand.

8. Knead the flour and butter until it is like this---it falls off like sugar when picked up with a scraper

9. At the same time, the material can show a slightly yellow color

10. Flour in a circle

11. Put egg yolk and salt in the middle

12. Add water and be careful not to overwhelm the surrounding powder

13. Use a scraper to move the flour around to the egg liquid in the middle

14. Mix low powder and egg liquid

15. Scraper to cut and mix the low-powder egg liquid until the egg liquid is completely mixed

16. Organize the materials into such a ball shape

17. Cut in half from the middle with a scraper

18. Put the cut half on the other half

19. Sprinkle hand powder

20. Press the dough hard

21. Press the dough to the same thickness as in step 16.

22. Repeat until the dough is like this---it won't break in the middle after picking it up

23. Knead the dough into a round cake shape

24. Hand powder on the console

25. Roll out the dough thinly and evenly with a rolling pin

26. Roll out to a wafer larger than the mold

27. Use a fork to make small holes in the dough

28. Put it in the refrigerator

29. Take it out after refrigerating and press out a round shape with a mold

30. 200 degrees, 25 minutes, take out and let cool for later use

31. Pour water and milk into the pot (the first few steps of the puff are taken before, and the process of making the puff is not easy to photograph. I used the photo before in detail)

32. Put in salt

33. Put butter

34. Bring to a boil over medium heat until the liquid boils

35. Turn to low heat after boiling

36. Pour the flour

37. Stir with a wooden spoon

38. Stir until the flour and butter are completely integrated and then remove from the heat

39. Spread the batter to cool

40. The temperature is as low as about 60 degrees

41. Add the egg liquid in portions and mix well with the batter

42. Every time you add the egg mixture, mix it thoroughly with the batter

43. The egg liquid can be added to this level---lift the wooden spoon, the batter will slowly flow down from the wooden spoon, and finally such a 45-degree triangle can be formed

44. Put the puff paste into the piping bag

45. Squeeze the circled puff paste on top of the basic puff, and then squeeze out individual small puff pastes all around

46. Use a fork to flatten the surface of the small puffs to make them basically the same height

47. From the side, the height of the small puffs is basically the same

48. Wet the surface of each small puff with a wool brush soaked in water

49. It's just a small puff to brush water, the big one doesn't need it

50. 200 degrees, 15 minutes

51. Take out the small baked puffs and place them on a cooling rack to cool for later use. The big puffs continue to bake for 25 minutes

52. Add water to the granulated sugar and boil in a small pot, and cook until the sugar melts into a caramel-colored caramel liquid.

53. The boiled caramel liquid is allowed to cool, and the bottom of the small puffs is dipped in the caramel liquid and placed on the baking tray until it solidifies

54. Put the milk and vanilla extract together on the fire and heat it (preferably vanilla pod, we don’t have it at my home, the taste of vanilla extract is the same as vanilla pod)

55. Egg yolks and sugar can be beaten with a whisk

56. Whip until the color is whitish

57. Sift in low powder

58. Mix the low powder and egg liquid together evenly

59. At this time, the milk is boiled, turn off the heat

60. Pour a small amount into the batter several times, whipping the milk batter each time until it is fully integrated

61. The batter after adding all the milk

62. Strain the liquid into the pot with a colander

63. The liquid is more delicate after filtration

64. Heat the ingredients in the pot over medium heat, and stir while heating

65. When the material starts to solidify, the whisk in a vertical circle continues to beat

66. Turn off the heat until the ingredients are dripping smoothly, and the custard filling is ready

67. Wring out the gelatin and put it in the custard filling

68. Stir until the gelatin sheet and custard filling are fused, let cool and set aside

69. Add sugar and salt to the egg whites

70. Let's use a whisk to beat quickly

71. Sent to foaming state

72. Put water and granulated sugar in a basin and heat over medium heat

73. Stir while heating

74. Remove from the fire when heated to about 117 degrees

75. Pour the syrup into the meringue

76. Whisk the syrup meringue evenly with a whisk, and the Italian meringue is ready

77. Start making San Dono black cream filling, ready to cool custard filling and Italian meringue

78. Take the Italian meringue and put it in the custard filling

79. Mix together and mix well, and the San Dono black cream filling is ready

80. Put the cream filling into the piping bag, and squeeze as much filling as possible into the small puff

81. Then squeeze the filling into the inside of the big puff, put it in the refrigerator and chill until the cream filling is solidified

82. The butter is softened at room temperature and added with powdered sugar

83. Mix well with a spatula first

84. Then use a whisk to beat the butter

85. Add lemon juice to the butter several times in small amounts, beating each time until fully integrated

86. Whipped butter after adding lemon juice

87. Coffee powder and lemon juice, mix well

88. Pour in the butter and beat together, and the lemon coffee cream frosting is ready

89. Put the cream into the piping bag, and use the special nozzle of San Dono to squeeze the pattern on the cream filling of San Dono.

90. Then pick up the top of the small puff and dip it in the caramel liquid, and arrange the bottom up around the big puff

91. San Dono black sweet puffs are made

Tips:

The basic crispy tart dough should be crispy;
The key is to pour and stir the low powder of the puff batter. At the same time, pay attention to the amount of egg liquid, which will affect the softness and hardness of the batter more or less;
The two steps of making San Dono black cream filling must be carried out at the same time