1. Make puffs: Bring 1/3 of milk, 5 grams of sugar, butter and water to a boil over medium-low heat, add sieved high powder and blanch until cooked. Then cool the batter, add the egg liquid several times, and mix well
2. Put the batter into the piping bag, draw a circle with a diameter of about 13cm with a circular flower mouth, and then extrude a circle with a diameter of 2cm around it, flatten it with a shovel, spray water on the surface, and put it in a 200-degree preheated Vantage Oven JKD611-01A, bake for 20 minutes, the brown will be out of the oven
3. To make lemon custard sauce: put fresh milk and sugar in the pot and heat it over high heat; pour the beaten egg yolk, sugar and sieved low powder back into the pot, heat until it becomes a cream, and cool with ice water
4. To make caramel: Pour sugar and water into the pot and heat it to a caramel color; dip the top of the puff into caramel and place it on the greased paper. The remaining caramel is free to draw a pattern
5. After the caramel is hardened, dip the bottom of the puff into the caramel; squeeze a layer of lemon custard sauce in the middle, add cranberries, and squeeze the whipped cream with ice water on the top.
6. Garnish with diced cranberries, cut the fruit and soak up the water with kitchen paper, sprinkle with caramel
Tips:1. If there is more than enough puff batter, you can bake it separately.
2. When the caramel is cooked, be sure to pay attention to the residual temperature which will make the caramel darker.
