Salted Caramel Ice Cream Puffs
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Put 95ml of whipping cream in the microwave and heat it on high heat for 1 minute.
2. Put 150 grams of sugar and 30 ml of water into a thick-bottomed pot. Heat on low heat until the sugar water is boiled until amber.
3. Add the softened unsalted butter and stir quickly to combine.
4. Slowly pour the heated whipped cream into the caramel, and quickly stir evenly with the egg. The whipped cream will pour the pot if it is aggressive, so pour slowly.
5. Add 8 grams of salt and stir well.
6. Add 5ml vanilla extract and mix well.
7. Beat 3 eggs and set aside.
8. Sift the 105 grams of low-gluten flour used for making puffs and set aside.
9. Put 75 grams of butter, 170 grams of milk, and 2 grams of caster sugar into the pot and heat until boiling. Turn off the fire.
10. Pour in the low-gluten flour and stir until there are no particles.
11. Turn on the heat again, stir while heating until there is a thin film on the bottom of the pot, turn off the heat
12. Add the egg liquid in three times, stir until the dough absorbs all the egg liquid, and add another time.
13. Stir until the batter is triangular and does not drip. It is not necessary to add all the egg liquid, just to reach the level required for the batter.
14. Put the batter into the piping bag.
15. Spaced and squeezed into the baking tray.
16. Put it in the preheated oven, 200°, middle level, upper and lower fire, and bake for about 20 minutes.
17. After the puffs have cooled, cut them open.
18. Put in your favorite ice cream.
19. Pour some salted caramel on the surface.
Tips:After the caramel sauce has cooled, it should be bottled and sealed, stored in the refrigerator, and eaten as soon as possible.
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