Would You Like A Chocolate Meringue Puff Full of Fillings?
1.
Prepare the ingredients
2.
Mix the sugar, flour, and cocoa powder into a cooking bowl, place the butter on the flour, slowly chop it with a scraper until there are no large particles, and quickly knead it with both hands (as fast as possible, don't let the temperature of your hands melt the butter )
3.
After kneading the mixture until the mixture is slightly moist, perform a pressing action on the operating table (using the palm of one hand to push the mixture out from bottom to top), push the whole mixture little by little, then gather it and repeat the powder three times. The class will be completely mixed with the butter to form a dough
4.
Put the mixed dough between two pieces of oiled paper, roll it into a 0.3cm sheet, put it in the refrigerator for 3 minutes and then take it out
5.
Use a mold to press out the wafer
6.
Keep it in the refrigerator for later use (if you have some leftovers, don't throw it away, you can freeze it and continue using it next time)
7.
Mix the milk, butter, sugar and salt into the pot, beat the eggs, put them in a small container and keep them warm at about 50 degrees. Sift the flour and cocoa powder for later use.
8.
Heat the milk and butter until it boils. After removing the heat, quickly add the sieved powder
9.
After mixing, continue to heat up the heat, and continue to stir with a harder spatula, about 40 seconds, a layer of film will be attached to the bottom of the pot, then remove the heat, quickly transfer the dough to another container, add about 1/5 The warm egg mixture, cut and mix, add three more times after fully mixing, each time the egg mixture must be fully integrated with the batter
10.
When the last 1/5 of the egg liquid is left, observe the state of the batter, use a spatula to scoop the batter for about 3-5 seconds, and the batter will fall down, and it will be in an inverted triangle state on the spatula, indicating that the batter is OK, please do not continue with the remaining egg liquid Added, if the batter does not fall down, it means it is still a bit dry, continue to add egg liquid and observe the state
11.
Put the mixed batter into a piping bag and squeeze it with a piping nozzle with a diameter of about 1 cm
12.
Squeezed batter
13.
Quickly cover the pre-pressed meringue on the squeezed puff paste, don't let it soften
14.
Cover the meringue
15.
Preheat the oven at 180 degrees and bake for about 35 minutes. Be careful not to open the oven door in the middle, otherwise the puffs will collapse!
16.
Baked puffs
17.
Squeeze the custard sauce into the baked puffs when they are warm
