Wheel Puffs
1.
First, make the puff batter and puff: water, butter, salt, and sugar into the pot
2.
4 eggs into the bowl, beat up and set aside
3.
Sift low-gluten flour for later use
4.
Heat on a low fire, and after the cream melts and foams, remove it from the top of the fire
5.
The sieved low flour is quickly put into the pot and stirred vigorously with a wooden spatula
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.
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
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.
9.
The puff batter is in a round flower mouth piping bag with an entrance diameter of 1 cm
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
11.
Squeeze another circle between the two to cover the gap
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
13.
Put it into the preheated oven, 180 degrees, about 35 minutes, the puffs are fully expanded and become light brown
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.
15.
Let’s make the pastry cream filling: egg yolk and caster sugar in a pot
16.
Beat until it's slightly whitish
17.
Sift low-gluten flour and corn starch in advance for use
18.
Add sieved low flour and cornstarch to the egg yolk paste
19.
Mix thoroughly, no dry powder particles
20.
Put the milk in the milk pot, heat it to a boil on low heat
21.
Pour 1/2 hot milk into the batter and mix well
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
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
24.
Chocolate hazelnut spread in a basin
25.
Add the cooled cream filling to the sauce several times in small amounts, and mix well with a spatula
26.
Put the softened butter in another basin and stir until puree
27.
Add a small amount of butter and nut filling to the butter puree several times
28.
Stir until smooth, this is the pastry cream filling.
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
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
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
32.
The cream filling falls down like a waterfall because of the pattern of the flower mouth
33.
The shape is really like a wheel, and its gorgeousness is like a crown. In short, it looks good and delicious
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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