Custard Sandwich Puffs

Overview

Puff is a Western-style dessert originating from Italy. The fluffy and porous cream dough is filled with cream, chocolate, ice cream and other fillings. Today I made the puffs into long strips, filled them with custard sauce, dipped the surface in black chocolate and white chocolate melts, and sprinkled with a few colored sugar granules. Instantly, ordinary puffs become cute. Everyone has always believed that only low-gluten flour can be used to make puffs. In fact, whether the puffs can rise and not collapse has nothing to do with the gluten of the flour. Low-gluten flour, medium-gluten flour, and high-gluten flour can all be used to make puffs. The key lies in the degree of scalding of the flour and its subsequent state in the oven. Just like the high-gluten flour I used today, the puffs still puffed up well. In the following ingredient list, the main ingredient is puff material, and the seasoning part is custard sauce material and surface decoration material.

Ingredients

Steps

Puff ingredients are ready: 60 grams of high-gluten flour, 2 eggs, 125 grams of water, 50 grams of butter, 0.5 grams of salt
Place butter, water, and salt into a small saucepan
Heat over low heat until the butter-water solution boils, then turn off the heat
Pour the flour into the solution
Use chopsticks to stir quickly and evenly without any dry powder particles. You can put it in a basin of cold water to quickly cool down
Put two eggs into a bowl and beat them well. After the batter is cool, pour the egg liquid into it in batches and mix thoroughly
Pick up the egg batter and form it into an inverted triangle shape. The puff batter is completed. If it is too thin and cannot form an inverted triangle shape, put it back on the fire. Heat over low heat and stir continuously until the batter reaches the right level. If it is too dry, add egg liquid until it is satisfactory
Take a large six-tooth rose nozzle and put it into a disposable piping bag, and put an appropriate amount of puffs into the bag
Place the nozzle against the baking pan, make a pressing motion, and squeeze out a puff dough about 3 cm long on the non-stick baking pan
Place in the middle rack of the preheated oven and heat up and down to 180 degrees for 15-20 minutes
When the puffs are completely puffed up and the surface is golden and light brown, they can be taken out of the oven
Bake another pan with the remaining batter
Place the baked puffs on a drying rack and let them cool completely before processing
Next, make the custard sauce. The ingredients are 100 grams of butter, 40 grams of egg yolk, 40 grams of fine sugar, 20 grams of low-gluten flour, 200 grams of milk, and 50 grams of whipping cream: Put the egg yolks and fine sugar into the pot, mix well, and then pour in the low-gluten flour
Mix well
Pour the milk in two portions and mix thoroughly with the batter
Heat over low heat, stirring constantly to prevent sticking to the pan, until lines appear, and turn off the heat when it becomes thick
Pour in the softened butter and stir quickly
The prepared custard sauce is smooth and delicate. Cover it with plastic wrap and cool it in the refrigerator or in a basin of cold water for later use
Black and white chocolate and colored candies for decoration are ready
Put dark chocolate into a bowl and melt over water
Take a puff and dip the surface into the chocolate melt
Similarly, add a little milk to the white chocolate and melt it over water. Dip the surface of another puff into the melted liquid
Place the puffs dipped in chocolate melt on a drying rack, sprinkle a few colored sugar granules on the surface, and wait until the chocolate solidifies
Put an appropriate amount of cooled custard sauce into a disposable piping bag and make a small hole in the bag
Divide the puff into two parts, squeeze in an appropriate amount of custard sauce and serve
Delicious
Let’s do it together

Overview

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Ingredients

Steps