Crispy Mushroom Puffs
Overview
Crispy cocoa pastry, sweet cream filling, and cute mushroom shape. No need to add coloring. These simple, fun and delicious puffs are even more popular with children.
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Ingredients
Steps
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Make the cocoa meringue: Mix together the chilled butter, bread flour, caster sugar, cocoa powder and salt.
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Twist the butter with your fingers. The warmth of your hands will melt the butter slightly and bind the various ingredients together. If the room temperature is too high and the cocoa pastry becomes sticky, you can put it in the refrigerator for a while
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Place the puff pastry dough between two sheets of oil paper, roll it out into thin sheets, and set aside.
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Preheat the oven to 200 degrees. Meanwhile, make the choux batter: Place milk, water and butter in a pot
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Heat over low heat until the butter is completely melted and the combined liquid boils
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After turning off the heat, pour in the sifted high-gluten flour and use a spatula to quickly mix evenly
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Continue to turn on low heat and stir constantly until a crust appears on the bottom of the pot, then turn off the heat
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After the batter cools down slightly from the heat, add the egg liquid in batches and mix well
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Stir until the batter can form a long inverted triangle, that's it
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Put the batter into a piping bag with a cutout and pipe out round and slightly thin strips on a baking sheet lined with parchment paper. Leave enough expansion distance between each puff
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Use the round end of the pastry tip to cut into slices and cover the puffs
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Put in the preheated oven, middle layer, heat up and down, 200 degrees, about 25 minutes. Do not open the oven halfway to avoid shrinkage when cold. After baking, take out and let cool
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The baked puffs are crispy on the outside and hollow on the inside
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Use a piping tip to squeeze the whipped cream through the small hole in the middle of the bottom, then stuff the long puffs inside, and a puff mushroom is ready
