St. Torre Puff Tower
1.
2 Preheat the oven to 205 degrees. First thaw the puff pastry to Microsoft, then roll it out into a dough sheet about 2~3mm, and cut out a round dough sheet with a diameter of 17cm
2.
Put the dough in a baking tray with baking paper, and use a toothpick to make some small holes in the dough
3.
After preheating, put the baking tray into the oven, middle level, upper and lower fire, 200 degrees, bake for 15-20 minutes
4.
Until the puff pastry expands and stretches, the surface can be colored. Take out the baked pastry, cool it slightly, and transfer it to the air-drying net to cool, set aside
5.
Make custard cream sauce. Mix the whipped cream with sugar and rum and pass until 9 to distribute
6.
Mix the whipped cream with the custard sauce prepared in advance. I used two egg yolks for the custard sauce
7.
Finally, add chopped vanilla candied chestnuts and mix well. Put the prepared custard cream sauce in the refrigerator for later use
8.
Next, make the puffs. First cut the unsalted butter into small cubes, mix it with water and put it in a pot, heat it to a boil over medium heat, turn off the heat
9.
Immediately add the sifted low-gluten flour and stir evenly with a wooden spoon
10.
Turn on a small fire and heat again, stirring constantly while heating, until the batter rubs the bottom of the milk pan to form a white mucosa
11.
Turn off the heat, take the batter out of the pot with a spatula, add the whole egg liquid in 3 times, and use a wooden spoon to stir thoroughly each time before adding it to the next time.
12.
Until the wooden spoon is lifted, the batter that can be brought up can form a triangle with sharp corners facing down (may not need to use all the egg liquid)
13.
The batter at this time should be very delicate and shiny
14.
Preheat the oven to 200 degrees. Put the batter into the piping bag and make a small opening at the tip (no more than 1cm)
15.
Squeeze a circle with a diameter of about 15cm in a baking tray with baking paper, and squeeze some small puffs with a diameter of about 2cm. Dip some clean water on your fingers and press down the small tip of the puff. Pay attention to leave a certain distance in the middle of the batter to leave enough room for the batter to expand during baking
16.
After the preheating is over, put the baking pan into the oven, middle level, upper and lower heat, 200 degrees, bake for 23-25 minutes, until the puffs expand and the surface is colored. After baking, immediately take out the baking tray and let the puffs cool thoroughly
17.
Waiting for the cooling time, you can boil the caramel. Mix the sugar and cold water and put it in the pot. Don't stir or shake the pot at the beginning. Heat over medium heat until the sugar is completely dissolved and the color of the part turns yellow, gently shake the pot to make it evenly colored. At this time, you can turn to low heat, continue to heat until the caramel color is turned off, and start assembly. Since I was alone in this process, I didn't take pictures. The specific process is as follows: Pour a circle of caramel liquid on the edge of the baked pie crust while it is hot, and stick the ring puffs on the pie crust. Then dip the top of each small puff with caramel, and arrange the bottom side up on the greased paper. After all the puffs are processed, take puffs of the same size as possible. Dip a little caramel on the bottom and stick it on the top of the doughnut puff. Then repeat this step to complete the double layer. Finally, squeeze custard cream sauce in the center of the tower, garnish the top with fruit, and sprinkle with powdered sugar for decoration.
Tips:
1. The puff dough should be heated in place, and the egg liquid should be added several times in small amounts, otherwise it may cause the final puffs to not expand;
2. The puffs should be baked thoroughly to avoid shrinking after being out of the oven;
3. When boiling the caramel, don't stir it at first, otherwise it may cause anti-sand.
