Strawberry Chocolate Puffs

Overview

Maybe it’s been too long since I’ve done baking. The puff puffs that I was so good at before turned out to be a huge disaster this time. I made it at least six times, but failed in baking every time. The first time, I added strawberry chocolate to the puff batter, trying to make pink puffs, but they didn’t puff up when baked. I thought the problem was with the recipe, so I didn’t add chocolate to the batter the second time, but it still didn’t puff up. I thought the baking temperature was too low and the water evaporated too slowly? The third time I raised the temperature, the drum bulged up, but quickly collapsed when I switched to low temperature baking. The fourth time I baked it at high temperature for a longer time, and it was scorched. The fifth time, the batter was too big, and it collapsed again. The sixth time it looked like the one in the photo, but the finished product still collapsed a little bit compared to when it was in the oven. Alas, the oil seller was right: only the hands and the ears are familiar!

Tags

• dessert
• afternoon tea
• corn oil
• egg
• low gluten flour
• sugar
• valrhona strawberry chocolate
• whipping cream
• milk
• salt

Ingredients

Steps

1. 1 This is the ingredient for puff batter. The milk can be replaced with 80 grams of water, the low-gluten flour can be replaced with all-purpose flour, and the corn oil can be replaced with butter (butter has a stronger milky aroma). Sift the flour 1 to 2 times.

   

2. 2 Heat milk, oil, salt, and sugar in a heavy-bottomed pot until boiling. Stir constantly while boiling. After boiling, reduce heat to low.

   

3. 3 Pour in the sifted flour and stir quickly, taking care to avoid burning.

   

4. 4 When all the flour is cooked and formed into a ball, remove from the heat when a thin film appears on the bottom of the pot.

   

5. 5 After taking off the heat, spread the batter out to cool down. The temperature will drop to about 50°C, as long as it doesn't feel hot to the touch.

   

6. 6 Crack in one egg and use a spatula or chopsticks to stir until the egg liquid is completely absorbed by the batter; beat in another egg and stir until it is completely absorbed; do not add the third egg at once, add half of it first, stir until it is absorbed and check the status.

   

7. 7 Check the batter status: Use a spatula or chopsticks to pick up the batter. After the batter drips, the batter left on the spatula or chopsticks will be in a triangular shape, as shown in the picture.

   

8. 8 Put the puff batter into a piping bag. The batter squeezed out with a piping bag looks the best, but I got lazy after the sixth time and scooped the batter directly onto the baking sheet with a spoon.

   

9. 9 Line a baking sheet with greased paper or oilcloth, squeeze out a hemisphere the size of a table tennis ball, and smooth the sharp corners with your fingers dipped in water. The batter scooped with a spoon is also shaped into a smooth hemisphere with your fingers dipped in water.

   

10. 10 Before piping the batter, you can preheat the oven. The upper heat is 210°C and the lower heat is 180°C. Preheat for 10 to 20 minutes (20 minutes in a large oven). Place the baking sheet on the middle layer and bake for 30 minutes to allow it to expand and set. Then change the upper and lower heat to 160°C and bake for another 30 minutes to make it crispy.

    

11. 11 To make the chocolate buttercream, you can make it the night before. Chopped chocolate strawberries.

    

12. 12 Put it into a mixing bowl with the light cream, heat over water to melt the chocolate, stir evenly, cover with plastic wrap and refrigerate for 12 to 24 hours.

    

13. 13 Place the refrigerated strawberry chocolate cream on an ice bag and beat it with an electric whisk until the cream forms a small peak shape as shown in the picture. Put it into a piping bag.

    

14. 14 Cut the puffs crosswise and fill with strawberry chocolate cream filling.

    

15. 15 It’s hot and the cream filling melts quickly, so eat it quickly!