Ingredients ?
Crispy Crust
Butter 180g
Brown Sugar 150g
Crushed Peanuts 45g
Low Gluten Flour 200g
Puff Puff Crust
Milk 125g
Water 125g
Salt 5g
Fine Sugar 10g
Butter 112g
High-gluten flour 38g
Low-gluten flour 100g
Whole egg 250g
Castella
Milk 250g
Vanilla pod 1 stick
Egg yolks 50g
Sugar 50g
Low-gluten flour 15g
Corn starch 10g
Butter 25g
Diplomat cream
Milk 125g
Sugar 15g
Vanilla pod 1 stick
Egg yolks 25g
Corn starch 9g
Sugar 10g
Butter 62.5g
Whipped light cream 250g
How to Make Crispy Baguette Puffs ?
Making the crunchy crust:
1: Cream the butter and the brown sugar together until there are no particles
2: Add the low flour and mix well
3: ? Stir until no flour can be seen on the surface
Puff pastry making process:
1: Put the milk, water, salt, sugar and butter together in a pot (preferably use a thick bottomed pot)
2: Heat to boil, add the high flour and low flour, stir well
3: Wait until the batter cools down to 55 degrees Fahrenheit, then add the eggs in small portions and whisk well
4: ? Stir until creamy and smooth
5: Put into a laminating bag, squeeze 25 cm long
6: Roll out the crispy skin thinly to 0.3 cm thick, 25 cm long and 2.5-3 cm wide
7: Cover the crispy skin on top of the puffs
8: Brush the surface of the crispy skin with the egg wash don't brush it too much, and decorate with crushed peanuts
8: Commercial oven with upper heat 180, lower heat 160, and place in the oven. 180, lower fire 160, bake in the oven for 28 minutes
Home oven can not adjust the upper and lower fire, to adjust the 160 degrees, baking about an hour or so to see the specific state of the color, each brand of oven temperature is not the same, so bake with a thermometer to test the actual temperature of the oven, so that there will not be a temperature too high and other errors
Remove from the oven, cool down, injected with the filling
Making the Custard Sauce:
1: Whisk the egg yolks with the sugar together
2: ? Sift the starch mixture into the egg yolks and whisk together
3: ? Pour the milk into the milk pot will be vanilla stick out of the vanilla seeds and then mixed with the milk to boil off the pot lid and simmer for 15min, then boil again
3: Boiling milk into the egg yolk batter, while rushing while stirring well, and then the vanilla stick out of the batter will be poured into the milk pot over low heat to continue to heat, stirring while heating until it becomes resistance to remove from the heat, and then put the butter into the Kashi Da Sauce while stirring to let the residual temperature of the butter melt. Butter melted, sit in ice water to let the ketchup cool quickly, not in a hurry to use can be left at room temperature to cool
Foreign Instructor Cream Filling process:
Methods:
1: egg yolks, cornstarch, 10 grams of sugar together and whisk well
2: milk, vanilla, 15 grams of sugar together and boil, remove the vanilla stick
3: add 1 in the milk, vanilla, 15 grams of sugar together, and then add the vanilla to the milk, vanilla, and then remove the vanilla.
3: Add to 1 and stir well, continue to heat until thickened
4: Add butter, stir well
5: Cool and add whipped cream, mix well together
Tips
Note on making puff pastry: Make sure to cook the liquid until it boils, so that the starch can be sufficiently pasty and absorb the water, or it will affect the expansion of the puffs
The puff pastry is made from a mixture of milk, vanilla and sugar.
When the eggs are added, the temperature should be controlled at about 55 degrees, not more than 60 degrees, too high a temperature will cause the eggs to cook and affect the volume of the puffs; too low a temperature will make the eggs are not well integrated, but also make the batter hard, which affects the quality of the finished product
Puffs in the baking process in the middle of the oven can not be opened or taken out of the oven, if the puffs are not sufficiently baked crust, it will result in the puff with the air and water vapor shrinking in volume.