Lightning Puff
Overview
It is said that the eclairs are so delicious that people who eat them can't help but eat them as fast as lightning. Another saying is that the sauce on the surface of the eclairs is shiny and translucent, as dazzling as lightning, hence the name. (This recipe is based on Sha Niu Kitchen, with slight modifications, replacing the custard sauce with vanilla cream sauce.)
Tags
Ingredients
Steps
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Sift the flour and beat the eggs and set aside.
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Pour water, salt, sugar, and butter (cut into small pieces) into the container.
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Heat over low heat until butter melts. Remove from heat when very hot but not boiling.
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Pour in the sifted flour and stir until there are no lumps.
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Put back on the heat, heat over low heat while stirring constantly, remove from the heat when stirring until a thin film can be seen on the bottom of the pot from time to time.
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After taking off the heat, let it cool for a while, then add the egg liquid several times. After each addition, stir until the dough absorbs all the egg liquid.
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When the batter is shiny and turns into a triangular shape after being scraped, then it slowly falls down and it’s ready
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Put it into a piping bag with a star-shaped nozzle, and pipe two overlapping strips of about 11cm.
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Preheat the oven to 180 degrees and bake for about 35 minutes until golden brown, take out and let cool.
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Vanilla cream sauce: 2 egg yolks, beat with a whisk until thick and slightly white in color.
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Sift in the flour and cornstarch mixture. Mix gently with a whisk.
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Add the milk to the caster sugar and bring to a boil.
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Slowly pour 1/3 of the boiled milk into the egg yolk paste, stirring while pouring to prevent clumping.
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Pour the beaten batter back into the remaining milk, add a few drops of vanilla extract and mix well.
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Heat over low heat, stirring constantly, until the batter boils and thickens, then turn off the heat.
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Immediately pour the egg custard into a container sitting in ice water, stir continuously until smooth and fine, cover with plastic wrap and refrigerate until cool.
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, whip the light cream until it can maintain texture.
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Mix with the chilled egg custard and stir evenly. The vanilla cream filling is ready.
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Poke a hole in the bottom of the puff, put the vanilla cream filling into a piping bag fitted with a small round hole nozzle, and pipe it into the puff.
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Decorate the surface with cream sauce and chocolate leaves. (Other decorations can also be made, such as whipped cream, fruits, chocolate sauce, nuts, etc.)
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Finished product pictures
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Finished product pictures
