Chestnut puree puffs

Overview

Puff is a Western-style dessert originating from Italy. The fluffy and porous cream dough is filled with cream, chocolate and even ice cream. Legend has it that puffs were introduced to France in the 16th century and were invented by French Queen Catherine de Medici. Everyone has a headache when making puffs. It is really difficult for novices to know how hot the noodles should be. The puff premix solves this problem. There is no need to scald the noodles at all. Once all the ingredients are mixed, they can be put into the oven. If you control the oven temperature, you can successfully make beautiful puffs. When the weather is too hot, use chestnut puree as the filling, which is equally delicious;

Tags

• baking
• afternoon tea
• students
• clear water
• egg
• puff ready-mixed powder
• unsalted butter
• whipping cream
• chestnut puree

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Melt the butter in the microwave on high heat for 20 seconds, or melt it over hot water

   

3. 3 Mix butter and water in a container

   

4. 4 Pour in the puff premix and mix evenly to form a dough

   

5. 5 Add the beaten egg liquid in batches and mix well with a whisk. After each egg liquid is added, mix it thoroughly before adding another egg liquid

   

6. 6 The batter that is evenly mixed at the end also appears in a triangular state; the batter in the inverted triangle state is a shape that can be used to verify whether the puff batter is stirred in place

   

7. 7 Put the batter into a piping bag

   

8. 8 Squeeze it into the puff baking pan, you can squeeze it directly into the baking pan, any shape can be used

   

9. 9 Preheat the oven to 200 degrees in advance, place the baking sheet in the middle of the oven, and bake for about 7 minutes. After you see the batter expand, lower the temperature to 180 degrees and bake for 15 to 20 minutes. After baking, place the baking sheet in the oven for 1 to 2 minutes; the time and temperature must be determined according to the temperament of each oven

   

10. 10 Add a little light cream to the chestnut puree and mix well to adjust the thickness

    

11. 11 The adjusted chestnut puree needs to be sieved, put into a piping bag, cut the puffs in half, squeeze the chestnut puree in the middle, and close the puffs; eat while making, and eat several in one go

    

12. 12 Melt a piece of milk chocolate, pipe it on the puffs with a piping bag, and decorate it slightly; the chestnut puree was made in autumn and has been kept in the refrigerator