1. Add water, milk, caster sugar and butter to the pot and heat until the butter melts. Continue to heat the milk to make small bubbles, add the sifted low-gluten flour, and mix well with a manual whisk
2. Add the whole egg liquid in three times, and mix and absorb with a whisk before adding again. Lift the whipped batter into an inverted triangle with a spatula, and put it into a piping bag
3. Cut out a 1 cm opening at the bottom of the piping bag, squeeze the batter into the baking tray and squeeze out two puffs. A double-layer puff has two circles at the bottom and one circle on top, and the other single-layer puff one circle
4. Brush the egg liquid around the double layer puffs, sprinkle with almond slices, put them in the preheated 180 degree Vantage oven JKD611-01A, bake for 15 minutes; then bake at 160 degrees for 25 minutes, take out. The single layer is also baked in a 160 degree Vantage oven for 10 minutes
5. Add milk to the pot, heat it until small bubbles are formed, and turn off the heat. Add the sifted cocoa powder and stir evenly until milky paste
6. Heat the remaining milk, whipped cream, caster sugar, and chocolate until thick, add the cocoa milk paste and stir evenly, heat to the desired consistency, add the chopped hazelnuts and mix well
7. Cut the top layer of the puff with a knife, put the chocolate hazelnut paste in the piping bag, squeeze a circle on the lower layer, cover the single-layer puff, and then squeeze a layer of sauce around and sprinkle with powdered sugar.
Tips:1. Sift the flour into the milk pan and mix well quickly. Turn off the heat after the flour is boiled.
2. When the egg liquid is added into the batter, it will be better to mix while stirring while it is hot.
