Wheel Puffs

Wheel Puffs

by meggy dancing apple

5.0 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

The pastry chef in Paris invented this pastry to commemorate the bicycle race held between Paris and Brest. Its shape is inspired by the round wheels of bicycles. Later, some people named it "crown puffs" based on its shape and gorgeous appearance. It doesn't matter which name is called, this is a gorgeous upgraded version of the puff. "

Wheel Puffs

1. First, make the puff batter and puff: water, butter, salt, and sugar into the pot

Wheel Puffs recipe

2. 4 eggs into the bowl, beat up and set aside

Wheel Puffs recipe

3. Sift low-gluten flour for later use

Wheel Puffs recipe

4. Heat on a low fire, and after the cream melts and foams, remove it from the top of the fire

Wheel Puffs recipe

5. The sieved low flour is quickly put into the pot and stirred vigorously with a wooden spatula

Wheel Puffs recipe

6. After mixing well, put it back on the heat and cook to remove excess water. The batter becomes a dough, and the bottom of the pan looks like a film. It does not stick to the bottom of the pan.

Wheel Puffs recipe

7. After falling from the top of the fire, pour it into a basin to dissipate the remaining heat, divide the beaten egg liquid into the batter 4-5 times, and mix well

Wheel Puffs recipe

8. Add an appropriate amount of egg liquid to adjust the hardness of the batter. Use a wooden spatula to pick up the batter. The batter is in an inverted triangle shape and can fall slowly. The puff batter is made.

Wheel Puffs recipe

9. The puff batter is in a round flower mouth piping bag with an entrance diameter of 1 cm

Wheel Puffs recipe

10. Dip your fingers in flour and draw a circle about 18 cm in diameter on the baking pan, squeeze the puff batter along the circle on the baking pan, squeeze two circles inside and outside

Wheel Puffs recipe

11. Squeeze another circle between the two to cover the gap

Wheel Puffs recipe

12. Squeeze another 10 small puffs on the same baking pan (depending on the size of the baking pan), brush the egg liquid (outside the portion) on the surface of the large puff circle, and sprinkle with a layer of almond slices

Wheel Puffs recipe

13. Put it into the preheated oven, 180 degrees, about 35 minutes, the puffs are fully expanded and become light brown

Wheel Puffs recipe

14. 4 Let the baked puff rings cool on a drying rack. After they are completely allowed to cool, cut them into upper and lower layers for later use. At this point, the production of puffs is kept.

Wheel Puffs recipe

15. Let’s make the pastry cream filling: egg yolk and caster sugar in a pot

Wheel Puffs recipe

16. Beat until it's slightly whitish

Wheel Puffs recipe

17. Sift low-gluten flour and corn starch in advance for use

Wheel Puffs recipe

18. Add sieved low flour and cornstarch to the egg yolk paste

Wheel Puffs recipe

19. Mix thoroughly, no dry powder particles

Wheel Puffs recipe

20. Put the milk in the milk pot, heat it to a boil on low heat

Wheel Puffs recipe

21. Pour 1/2 hot milk into the batter and mix well

Wheel Puffs recipe

22. Pour the batter back into the milk pot, mix well, and it will be liquid. To prevent small gnocchi, you can filter it with a sieve

Wheel Puffs recipe

23. Put the pot on the fire again, and stir while heating on a low fire until the flour smell is removed and it is thick; remove it from the fire and place the pot in cold water to cool

Wheel Puffs recipe

24. Chocolate hazelnut spread in a basin

Wheel Puffs recipe

25. Add the cooled cream filling to the sauce several times in small amounts, and mix well with a spatula

Wheel Puffs recipe

26. Put the softened butter in another basin and stir until puree

Wheel Puffs recipe

27. Add a small amount of butter and nut filling to the butter puree several times

Wheel Puffs recipe

28. Stir until smooth, this is the pastry cream filling.

Wheel Puffs recipe

29. Divide the cool puff circle into two, put the pastry cream filling into a piping bag with a diameter of 1 cm, first squeeze a layer of pastry cream filling on the bottom ring, and place small puffs

Wheel Puffs recipe

30. Then squeeze the pastry cream filling from the top to the inside and outside two layers in turn, and squeeze another circle at the top interface to cover the gap

Wheel Puffs recipe

31. Sprinkle a layer of powdered sugar on the top of the puff ring, cover it with the cream filling, and the wheel puff is complete

Wheel Puffs recipe

32. The cream filling falls down like a waterfall because of the pattern of the flower mouth

Wheel Puffs recipe

33. The shape is really like a wheel, and its gorgeousness is like a crown. In short, it looks good and delicious

Wheel Puffs recipe

Tips:

This pastry seems to have many steps, but it can actually be divided into three parts-the making of puffs, the making of pastry cream filling, and the final decoration. Separate these three steps, the steps are clear and quick to operate. The remaining puff batter can be made into small puffs, and the remaining cream filling is put into it, and it becomes a new small filled puff again.

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