Puff is a sweet food originated from Italy. The fluffy, flaky, creamy crust is wrapped in cream, chocolate, and even ice cream. It is made with water, Hamiltonian cream, pasta and eggs to make the wrapped bread.

Some people say: Because Hamilton cream and Hamilton cake into the wedding hall, so there is Hamilton cream cake. And y in love with Hamilton cream bread can only love buried in the heart, turned into a ZhiLeFu puffs. When you take the first bite, you'll fall in love.

The lefse egg contained in this bread forms a cavity during baking. The cream encased in the puffs is added either by injection or by tearing the top of the bread. With the latter method the torn top is replaced. The top of the puff can also be sprinkled with sugar, jelly, fruit or chocolate.

Basic introduction Chinese name : puff / puff 芺 Foreign name : puff Alias : air drum, ha doo Main Ingredients : Flour, cream, sugar, eggs, water Whether Containing Preservatives : Yes Main Nutrients : Fat, cream Main Food Efficacy : Milk, granulated sugar, egg yolks, low gluten flour Suitable for the crowd : dessert enthusiasts, cream enthusiasts Side effects : may lead to obesity should not be eaten too much Storage Methods : Refrigerated at low temperatures Austria's Habs dynasty and France's Bourbon dynasty, the long-term struggle for dominance in Europe has been exhausted, and later to avoid the neighboring countries to benefit, the two sides reached a political marriage agreement. So the Austrian Princess and the French Crown Prince was held in Versailles, the wedding banquet, puffs is the grand finale of the feast of the two countries desserts for the long war drew an end, since then, Hamilton puffs in France as a symbol of good luck desserts, such as the birth of a baby in the festivities of occasions or the wedding of the newcomer, are accustomed to the puffs dipped in caramel piled up in a tower to celebrate, known as the Puffs Tower ( Croquembouche), symbolizing joy and congratulations. Orthodox Croquembouche. Because the appearance looks like round collard greens, so the French also known as CHOU, and long puffs in French called ECLAIR, meaning lightning, but the origin of the name is not because of the appearance, but the French people love to eat long puffs, always in the shortest possible time to eat like lightning and so named. The French word for puffs is CHOU (音舒), which also means kohlrabi, and is named because of their similarity in appearance. The Chinese name is Cream Hollow Cake. Puff as a symbol of auspiciousness, friendship and peace, people in a variety of festive occasions, are accustomed to her piled into a tower (also known as Puff Tower Croquembouche), in the sweetness of the search for romance, in the joy of sharing happiness, and later spread to the United Kingdom, all the upper class aristocrats afternoon and evening tea in the most indispensable is also a puff. Another version In the last century, there were many farms in France, and the owners of the farms were particularly powerful people in the area. On a large farm in northern France, the farmer's daughter fell in love with a young man who worked as a grazier for the owner, but soon their sweet love was discovered by her father, who ordered the young man to be thrown out of the farm and never to meet the girl. The girl begs her father, and finally, the farmer asks them to put "milk in an egg". If they do it in three days, they are allowed to be together, otherwise the young man will be sent far, far away to the south of France. The clever young man and the girl to open a cake store, in the pastry room to make a kind of everyone has never seen a snack - Loves eggs, the outside and egg shells as crispy, and has the color of eggs, and the main raw material is also eggs, the inside of the filling is frozen milk. The unique treats won the approval of the farmer, and the girl and the boy became a sweet couple and opened store after store selling sweetness and love in the north of France. The first pronunciation of the boy's name is "spore" and the last pronunciation of the girl's name is "f", so the snack they invented was named "Puffs". Flavor Characteristics Puffs are hot on the outside and cold on the inside, crispy on the outside and smooth on the inside, with an excellent taste. When Hamilton makes a puff, it first makes a bread with water, cream, flour and eggs, and then injects cream, chocolate or ice cream into the bread to make the puff. Hamilton puffs can be topped with a layer of powdered sugar, dried nuts, chocolate sauce and coconut. Preparation Method Homemade Method 1 ◆Materials for shell: 60g flour, 50g unsalted butter, 1/2 cup water, 1/4 tsp salt, 1 tsp granulated sugar, 2 eggs (L) ◆Materials for cream for filling: 40g flour, 50g granulated sugar, 4 egg yolks, 1 cup milk, a few drops of cream flavoring, whipping cream 1/2 cup ◆How to make delicious puffs: ▼Preparation 1. Set the oven to 200 degrees Celsius. Preheat. 2. Sift the flour for the shell and the cream for the filling twice and set aside. ▼Shell 1. Heat the butter, water, salt and sugar in a saucepan, stirring with a whisk. When the butter is melted, turn down the heat and add the flour. 2. 2. Stir vigorously for about 5 minutes, and turn off the heat when there is a thin film on the bottom of the pan. 3. While the pan is still hot, add 1/3 of the beaten eggs, stirring quickly with a whisk to combine, then add all the remaining egg mixture into the pan and stir well. 4. Stir the mixture until it becomes a paste as shown in the picture, then put it into a laminating bag and squeeze it into a ball shape on a baking sheet lined with parchment paper. 5. Dip your fingers in water and smooth out the tips. Then use a sprayer to spray the surface with an even layer of water. 6. Bake in the oven at 200 degrees for 20 minutes and then at 160 degrees for 15 minutes. Remove from the oven and leave to cool. ▼Filling Cream 1. Cream together the butter, sugar, egg yolks and 2 tablespoons of the milk in a saucepan with a whisk, then add the rest of the milk and the cream flavoring. 2. Heat over medium heat, stirring constantly, until a thick paste forms. 3. While the mixture is still hot, stir vigorously. Then put a towel of cold water on the bottom of the pot, add the whipped cream into the pot several times, and quickly stir into a smooth cream. 4. Place the whipped cream in a container, cover with plastic wrap and set aside to cool. ◆Finally, put the cream for filling into a laminating tape with a 1.5cm caliber laminating head. Cut open the shell with a knife and fill it with cream. Homemade Method 2 Ingredients 57g butter 57g water 57g low-flour 40g egg 2 Steps 1. Place water and butter in a small saucepan and cook over medium heat until melted. 2. Sift in the flour, stir until no particles, then heat over low heat for a while, remove from heat and stir. 3. Add the beaten eggs in 2-3 batches, stirring until smooth. 4. Put into a piping bag and squeeze into an oval shape. 5. Preheat the oven at 200 degrees and bake for 15-20 minutes. 6. Squeeze out some more "2" shape for the swan's neck, 200 degrees, the surface of the golden brown on it. 7. Use scissors to cut off the top half of the oval puffs, then cut them in half to form the wings. 8. Fill the bottom half of the puffs with custard. Then insert the swan's head and wings, and finally sift powdered sugar on it. Homemade method three Puff ball practice: Ingredients: 90 grams of milk, 40 grams of butter, 70 grams of low gluten flour, 3 eggs, black chocolate, large almonds, pistachios, salt 2 grams. Practice: 1. 90 grams of milk, 40 grams of butter, 2 grams of salt, heated to boiling; sifted 70 grams of low-gluten flour, mixing to the non-stick container can be; 2. Temperature down to 60 degrees, in stages, add into the 3 eggs and mix well; 3. Into the laminating bag, squeezed to the baking tray; 4. Preheat the oven at 190 degrees, up and down the fire first baked for 10 minutes; open the dampers, continue to bake for 10 ~ 15 minutes; 5. Melt the black chocolate over water! Melt the dark chocolate over the water, squeeze the chocolate over the puffs; add almonds and pistachios and you're done. Homemade Method 4 Super Detailed Illustrated Steps for Lefevre Puffs 1. 100g butter cut into small pieces, heat in a small saucepan over low heat along with 250ml water, 3g salt and 5g granulated sugar. 2. Cook until small bubbles form on the surface and it comes to a light boil, no need to boil it. 3. Pour it all into the sifted 150g of low-flour and mix with a wooden spatula. The mixing here is not in a circular way either, mix a few times and it will become doughy. 4. Mixing process. 5. I use a thick-bottomed pot, so the flour can be directly into the dough, the state of the dough.

If it's a thin-bottomed pot, the bottom of the pot cools quickly, so you have to heat it up a little bit more so that the moisture in the dough evaporates.

The dough is OK in this state. 6. 4 eggs beaten, in small quantities added to the dough and mix, this process will be more painful at first, because the density of the two are too different, a little patience on it. 7. The amount of dough is just enough to eat 4 eggs, my family's eggs are usually about 60-65 grams. The amount of egg mixture in the puffs is not a dead number, this may take a few trials to master.

The state of the batter with the eggs mixed in is like this in the picture, picking up the batter, it will fall slowly, and the spatula shows this triangular shape, with a distinct tip. 8. adjusted batter, mounted in a laminating bag, the front end of the squeeze a small mouth. Preheat the oven to 180 degrees, in the baking pan on a non-stick tarpaulin, separated by some distance to squeeze the batter, and then into the oven in the middle of the baking 30 minutes.

Do not open the door in the middle of the process, otherwise it will be a cake. 9. Milk with 30 grams of sugar plus vanilla pods, boil 10. Egg yolks with 30 grams of sugar and low-flour mix into egg yolk paste. 11. 11. Boiled milk strained and added to the yolk paste 12. Vanilla seeds can be left, stir 13. Stir well, heat over water. I did not pour the pot, the bottom of the basin is too thin, so I did not directly heat, this should be heated while stirring 14. initially very thin custard thickened on the good, while hot, add 30 grams of butter and stir, cooled and put in the freezer. The best way to do this is to cover it with plastic wrap and stick it on top, but I think it's a waste, so I didn't stick it on, because the Kasbah sauce will form a layer of skin on the surface when it encounters air, and the color will be darker, but it won't affect the food, so you can stir it well before you use it. Little Puffs 15. refrigerated cascade sauce, mounted laminating bag With a chopstick in the puff *** poke a hole, and then squeeze the cascade sauce into the puff can be. Tips The amount of egg wash is not a dead giveaway, but should be adjusted according to the consistency of the batter.

Don't open the door in the middle of baking.

I like to bake tiny little ones and squeeze on a little light cream or custard filling, yummy. Additional Super Simple Puffs Ingredients:

57g butter 57g water

40g gluten flour 2 eggs

Steps

1. Put the water and butter in a small saucepan over medium heat and cook until melted.

2. Sprinkle in the flour, stir until no particles, then heat over low heat, remove from heat and stir.

3. Add the beaten eggs in 2-3 batches, stirring until smooth.

4. Put into a piping bag and squeeze into an oval shape.

5. Preheat the oven at 200 degrees and bake for about 15-20 minutes.

6. Use scissors to cut the center of the oval puffs.

7. Fill the bottom half of the puffs with Kasbah sauce and sprinkle with powdered sugar. Tips: The batter will expand when heated, so leave enough space between small rounds of batter squeezed onto the baking sheet. If you like your puffs to have a more regular shape, you will need to adjust the shape of the batter by dipping your finger in water and adjusting it to a regular round shape (the batter won't stick to your finger when you dip it in water). If you want to make it easier, you can also just spoon the batter into a baking pan and adjust the shape with your fingers dipped in cool water. Do not open the oven door once the batter has been placed in the oven, as the oven is hot and convective and cold air will prevent the puffs from expanding. If you need to cover with tinfoil because the color is too dark, you must do it very quickly. The egg wash is used to adjust the thickness of the batter, so it's not necessary to add it all. Just add the egg mixture little by little to adjust the batter to the right thickness. I used two regular sized eggs and ended up with a little bit of egg wash left over. Puffs have a crispy texture on the outside, so it's best to fill them with the filling just before eating. If you fill them too early, the outer skin will absorb the moisture from the filling and become soggy and soft. Hamilton Lightning Puffs, is a very classic French dessert, with a strong French romantic atmosphere, a wide variety of flavors and varied shapes, a wide range of display in the dessert cabinet, is simply a small Parisian fashion dessert show! Legend - Hamilton Lightning Puffs are so tasty that people eating them can't help but finish them quickly, and they can't help but finish them quickly. Legend has it that Hamilton's Lightning Puffs are so delicious that people who eat them can't help but finish them quickly, just like lightning; another story says that they are named after the glittering sauce on the surface of the Lightning Puffs, which is as dazzling as lightning. This small dessert with a strong French romantic flavor has long been y conquered the taste buds of the French, there is no pastry store will not have her figure, it has become the French people's dessert faith. With the same fascination and hobby, Annies Bey took over the formula and technology of Lightning Puffs from French dessert masters and promised to bring it into China in its original flavor, insisting on the sweetness of its most authentic and French style. Ice cream puffs Ice cream puffs Main ingredients Gluten flour (60g) unsalted butter (45g) milk (100ml) eggs (2) salt (a little) sugar (a little) Accessories vanilla ice cream (appropriate amount) Kitchen utensils electric oven, cooker Category sweet baking an hour of ordinary difficulty Method: 1, cut the butter into small pieces and add water, salt, sugar, and heat until boiling off the heat. 2, a one-time pour into the sifted flour, quickly stir. 3, mix well and then open the fire again, with medium heat, while heating and stirring, until the bottom of the pan appears a layer of film, turn off the heat. 4: Let it cool until not hot, then pour in the egg mixture in 4 batches. (Each time should be stirred well before adding the next) 5, mix the batter glossy, smooth, thicker, scooped up the batter when the slow fall to form an inverted triangle shape can be. 6, put the batter into a piping bag. 7、Squeeze onto a baking sheet with a laminating nozzle, arranging the puffs with gaps between them, as they will expand. 8: Cut the puffs and fill with ice cream balls. Custard puffs Ingredients: 50 grams of cream, 125 milliliters of water, salt 1.5 grams, 3 grams of sugar, 75 grams of low-gluten flour, egg 2 to 3 (according to the consistency of the batter to adjust the amount) Puffs practice: 1. Cream cut into small pieces to add water, salt, sugar, and heated to boiling away from the heat; 2. Pour into the sifted flour at one time, heat over a low flame, stir quickly until no powder; 3. Add a little egg, and the batter Mix well, then add a little egg, mix well; 4. Until the consistency of the batter from the spoon slipped to form an inverted triangle; 5, with a laminating nozzle squeezed onto the baking sheet, with a straight or flower-shaped laminating nozzle can be, no if you have a small spoon is also good; 6. The baking sheet into the oven, the middle or lower middle can be, 200 degrees baked for 30 minutes to thirty-five minutes can be. (Temperature adjustable according to your own oven) 7. Cut small slits in one third of the puffs; 8. Squeeze in the caster sauce, or use a small laminating nozzle to squeeze in the bottom of the puffs. Sweet Base Puffs Skin raw materials for imported butter, organic eggs, high-gluten flour; it is filled with fresh fruit, yogurt, low-fat cream blended from baking; puff skin baked in the oven on-site, on-site filling, without any food additives; crisp, not greasy, and more of a natural aroma, the sugar-free type of pure xylitol plus sugar-free cream. Puff culture Legend has it that when the cream and the cake got married, there was Hamilton Cream Cake, and the bread fell out of love from then on, and it hid its love for the cream deep into its heart, so there were puffs. Puff pastry is a traditional French celebration dessert, symbolizing happiness. Puffs are accumulated one by one, and a tall tower of puffs is people's longing for a full of happiness. Lightning Puffs are shaped like fingers, with a convenient slender shape, you just need to hold the end of the lightning bolt and bring it into your mouth one bite at a time to enjoy the wonderful flavor of the puffs, and you no longer need to worry about the embarrassment of eating traditional puffs with cream all over your mouth. A great texture Crispness: The amazing crunch comes from the perfect craftsmanship. Strictly control the process of dough puffing up in the oven, the pursuit of exciting crunchy joy; Fullness: thick full heart is the soul of the lightning puffs, but also the dessert chef's lifelong pursuit of a unique flavor; Mellow: cream is the most critical cream, the maximum release of the mellow texture of the intertwined; Rare: Rare: All of the main products are made from rare ingredients, and the difference between the subtle and the mediocre is obvious; Aftertaste: It's the creations that are nostalgic and everlasting that are unforgettable; Mouth-watering Delicious The Hamilton Lightning Bubbles are the most delicious of all the Hamilton Lightning products. strong> Hamilton Lightning Puffs, a flavor of happiness, has no fancy exterior dress, but has a rich and thick heart. With a single bite, a flower of satisfaction blooms on the taste buds as the lubricated inner filling bursts in the mouth. Eat faster than lightning puffs, the first bite you want to Ta completely dominated!