Baguette Puffs

Overview

What looks like a baguette is actually a puff, served with the unique diplomat custard sauce, very delicious!

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• students
• brown sugar
• butter
• cake flour
• cointreau
• corn starch
• egg
• egg yolk
• high powder
• puff skin recipe
• sugar
• whipping cream
• almond kernels
• milk
• salt
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 First, pour brown sugar (20 grams) on a sterilized table and use a rolling pin to crush the lumped brown sugar

   

3. 3 Cream butter (24g) and brown sugar (20g) together

   

4. 4 until uniform and particle-free

   

5. 5 Add flour and mix well

   

6. 6 Spare

   

7. 7 Combine milk (25g) water (25g) salt (1g) brown sugar (3g) butter (22g)

   

8. 8 Put them into the pot together

   

9. 9 Heat to boil

   

10. 10 After boiling, add high flour (8g) and low flour (20g)

    

11. 11 Cool the mixed batter to about 55°,

    

12. 12 Break up the dough

    

13. 13 Add eggs one at a time and beat well

    

14. 14 Put the beaten batter into a piping bag,

    

15. 15 Squeeze 25cm long

    

16. 16 Roll out the crispy skin thinly

    

17. 17 to 0.3cm thick, 25cm long, 2.5~3cm wide, steps 19~20, 20.1

    

18. 18 Cover the puffs with crispy skin

    

19. 19 Cover the puffs with crispy skin

    

20. 20 Sprinkle with chopped almonds

    

21. 21 Set the oven to 180 degrees Celsius and 160 degrees Celsius, and bake for 28 minutes

    

22. 22 Stir together the egg yolk (10g), cornstarch (4g), and granulated sugar (4g)

    

23. 23 Mix well

    

24. 24 Boil milk (50g) and sugar (4g) together

    

25. 25 Add to the previous egg yolk paste and mix well

    

26. 26 Continue to heat until thickened

    

27. 27 Let cool

    

28. 28 Whipped cream

    

29. 29 to about 60%

    

30. 30 Add Cointreau Liqueur (8g) to the previously cooled batter and mix well

    

31. 31 Pour the mixed batter into the fresh cream and mix thoroughly

    

32. 32 Refrigerate for about 2 hours

    

33. 33 Let the baked puffs cool, then squeeze the prepared sauce into them when ready to eat

    

34. 34 Use chopsticks to drill three small holes in the bottom of the puff

    

35. 35 (The size can fit into the opening of the decorating tape.) Slowly squeeze the sauce into the

    

36. 36 , it’s enough when you feel it has weight in your hand