ice cream cream puffs

salt-free butter 6 g water 15 g

low-gluten flour 8 g eggs 3

accessories

stuffing: whipped cream 2 g fine sugar 2 g

rum with a little lemon juice

1. Prepare sieved flour and eggs;

2. Put the softened butter and water into the soup pot, and turn on the third fire;

3. until the butter and water are completely mixed together and begin to boil;

4. Write the production steps

5. Add the sifted low-gluten flour and stir it evenly with a scraper until a thin layer of batter sticks to the bottom of the soup pot, indicating that the noodles are completely cooked, and turn off the heat;

6. Write the production steps

7. Leave the fire and stir the batter with a scraper until the heat is not hot;

8. Add the eggs one by one, and then add the next egg with a manual eggbeater. The final state is to lift the eggbeater, and the falling batter is a large inverted triangle with fluidity, but it is not easy to fall off. (So it doesn't have to be finished, depending on the state)

9. Writing and making steps

1. Writing and making steps

11. Put the batter into a paper bag with round paper nozzles, and squeeze out three circles (two below and one in the middle) on a baking tray covered with tin foil, and then squeeze out some small circles; Send it into an oven preheated to 19 degrees, fully open the fire from top to bottom, put it in the middle of the oven, and bake for about 25 minutes until the surface is dark yellow.

12. Now let's make the ice cream filling. Pour the whipped cream into an oil-free and water-free basin, add the fine sugar, rum and lemon juice, and send it at a low speed without spilling it.

13. put it in a paper bag with a chrysanthemum mouth; Put some cream into the flower-mounting bag that has been put in the puff nozzle;

14. cut the big round puffs in half and squeeze a circle of cream stuffing at the bottom;

15. Squeeze the small puffs into the cream filling, and then put them on the cream filling of the big puffs and fill them with a circle;

16. Squeeze the cream filling on the small puffs, and squeeze the outer ring, from bottom to top, and squeeze the inner ring, also from bottom to top, and then cover the other half of the big round puffs;

17. Write the production steps

18. Write the production steps

19. Decorate the surface, brush a layer of honey on the surface of the puffs, then stick some roasted almond slices and sprinkle some powdered sugar.

2. This big puff is very suitable for parties to cut and eat together, because it is still quite difficult to eat it alone, hahaha. Then introduce another one suitable for a person to eat at home. Puff batter part: same as above.

21. Before puffs are squeezed, make a pastry: 5g of butter is softened, put in a bowl, add 2g of powdered sugar and mix well, then add 25g of low-gluten flour and 5 cornstarch, mix well with a spatula, wrap with plastic wrap, knead into a cylinder, and freeze for more than ten minutes until it is hard;

22. Writing production steps

23. Slice after taking out;

24. Squeeze the puffs out of a small circle with a circular nozzle, then cover the slices of pastry on the surface and flatten them;

25. put it into an oven that has been preheated to 19 degrees, and put it in the middle of the oven for about 2 minutes.

26. The surface is dark golden (it must be baked thoroughly, otherwise it will collapse easily after cooling).