How to make Miyu Zhijian Lightning Puffs
Overview
Honey Shiba Eclair is a brand-new dessert snack that is very delicious and suitable for people of all ages.
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Ingredients
Steps
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Heat the fresh cream and sugar until slightly warm without boiling. Turn off the heat and drain the gelatine by hand, then add and stir until melted. Beat the fresh cream into stiff peaks and freeze in the refrigerator for later use.
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First, heat the unsalted butter, water, milk and salt directly to a boiling state. Keep stirring with a whisk during the process so that the oil will not spray.
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Add high-gluten flour and stir. Don't turn off the heat first. Stir the flour over low heat until evenly mixed, and absorb all the oil and water into the flour.
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Mix the egg liquid evenly and start adding it to the dough. Pour in an appropriate amount of egg liquid and do not pour too much at one time. Adjust the batter into an inverted triangle shape after scraping it with a rubber scraper. It should be like no dripping.
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After installing the star-shaped nozzle (as shown in the picture), scrape the batter into the piping bag. Line a baking sheet with parchment paper and spread about 15 cm of batter on it. Can squeeze about 6 pieces.
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After installing the star-shaped nozzle (the nozzle in the picture), scrape the batter into a piping bag, lay it with parchment paper, and make a piping bag 15 cm long. About 6 can be piped.
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Bake at 210° for about 20 to 25 minutes on the upper/lower heat. When the time is up, return the upper and lower heat to zero for about 3 minutes. Cut each strip in half, let it cool, use a flat nozzle to squeeze the Chantilly filling into the lower puff body, then cover with the upper layer, pressing lightly to prevent the puff from opening. Heat the chocolate over water to melt, then pour chocolate sauce over the whole puff. After pouring all the chocolate sauce, put it in the refrigerator and freeze it for about 3 minutes. Once it solidifies, it is ready to eat
