Creamy Blueberry Puffs
Overview
Ordinary puffs, with the addition of two fresh blueberries and a drizzle of chocolate sauce, immediately become gorgeous, and the taste is richer and more layered.
Tags
Ingredients
Steps
-
Put butter and water into milk pot
-
Cook over low heat until melted
-
Add cake flour and mix evenly, no dry powder particles
-
Three eggs are ready
-
Pour in the egg liquid in batches, waiting until the eggs and butter batter are fully mixed each time before pouring in the egg liquid
-
Depending on the situation, add the egg liquid and scoop up the batter until it has a moist drooping shape. The amount of egg liquid can be increased or reduced appropriately
-
Take a six-petal flower nozzle and put it into a piping bag. The puffs will be angular, and then put a part of the puff batter into the piping bag
-
Press out the batter on a non-stick baking pan. It should not be too big, just about three centimeters in diameter. Leave enough space
-
Put it into the middle rack of the preheated oven and heat it up and down to 200 degrees for about 20 minutes. When the surface turns light brown, press it lightly with your hands and it becomes hard. Then you can take it out of the oven and let it cool on the rack before filling it with the filling
-
Wash the blueberries and use a clean towel or kitchen paper to absorb the water on the surface
-
After the puffs are completely cool, you can use a knife to cut each puff into two pieces
-
Put whipping cream and white sugar into a basin in a ratio of 10:1, beat until complete, and then put into a piping bag
-
Pour the cream into the puffs and top with fresh blueberries
-
Finally, cover the top, and the creamy blueberry sandwich puffs are ready
-
Add a little more chocolate sauce to make it even more delicious
