[super Detailed Version] Red Velvet Raspberry Meringue Puffs

[super Detailed Version] Red Velvet Raspberry Meringue Puffs

1. Puff pastry production: measure the pastry materials according to the recipe.

2. Soften the butter in advance, add fine sugar, and mix it with an electric whisk for a few times to prevent the sugar from splashing out during whisking. Start at slow speed and then high speed, and beat evenly without whisking.

3. Sift in low-gluten flour and almond flour, press and mix with a spatula to form a dough.

4. Pack it in a fresh-keeping bag, roll it into a 3mm thick dough sheet, put it flat and put it in the refrigerator for refrigeration.

5. Take out the refrigerated noodles, use a 5cm diameter round mold, press the mold, and refrigerate for later use. The puff pastry is ready.

6. Puff body making: Measure the puff body materials according to the formula (I made twice the amount).

7. Heat water, milk, butter, salt and sugar over low heat, while stirring by hand, boil until boiling, keep for about 40 seconds.

8. Pour the sifted flour and red yeast rice powder into the boiling liquid at one time, and stir quickly with egg extract.

9. After mixing into a dough, turn off the heat and continue mixing to cool the dough.

10. Let cool to hand temperature, add the whole egg liquid in portions, and stir evenly after each addition to allow the egg liquid and dough to be fully absorbed.

11. After adding the last egg wash, lift up the batter and you can see a small smooth sharp corner.

12. Put the batter into a piping bag.

13. Place half a centimeter from the baking tray and squeeze out the puffs vertically. The important amount of each puff is 18-20 grams, and the amount of recipe is exactly 15 or so.

14. Take out the puff pastry and cover each puff with a puff pastry. Put it into the preheated oven, and bake at 180 degrees for 9 minutes, turn 160 degrees, and bake for 40 minutes.

15. Making raspberry filling: Take out 150g vanilla custard sauce prepared in advance + raspberry puree from the refrigerator, and beat evenly with your hands.

16. Whipped cream.

17. Pour the raspberry custard sauce into the whipped cream and mix well.

18. Put the prepared fillings into a piping bag.

19. Finally, pour filling into the puff body. From the center of the bottom of the puff, open a hole, squeeze and rotate it, so that it fills all around, squeeze it until it overflows.

Tips:

1. Fine granulated sugar made from pastry can be replaced with powdered sugar.
2. Almond flour cannot be replaced with the same amount of low-gluten flour, but it will lack a little flavor.
3. It is recommended to use a thick-bottomed pot to make the puff body, heating it on a low fire, so as to prevent the water from evaporating too fast, leading to the batter being too dry and the puff cracking.
4. If you don't know the size of the squeezed puff, you can squeeze a 18-20 grams on the electronic scale as a reference.
5. For puffs of 18-20 grams, use meringues with a diameter of 5cm. If the puffs are squeezed into small puffs, you can use 4cm. Just make sure that the puff pastry can completely wrap the puffs.
6. The whipped cream of the filling does not need to be sugared, because the vanilla custard sauce is sweet.
7. For making vanilla custard sauce, please refer to my recipe [French Raspberry Tart]
8. Fill the puffs after the puffs are completely cold.
9. The puffs can be kept in cold storage for 3 days.