Ingredients: puffs, 3 eggs156g, 90g milk, 90g water, 55g high-gluten flour, 55g low-gluten flour, 70g butter and a little salt.
5 grams of sugar, custard sauce, 2 egg yolks, 200 grams of milk, 40 grams of sugar, low-gluten flour 13 grams, 6 grams of corn starch, butter 15 grams, light cream 100 grams, and 2 vanilla pods10.
method of work
Step 1 First make puffs, and the materials are ready (in addition, the high-gluten flour and the low-gluten flour are evenly mixed, and the eggs are beaten into whole egg liquid).
Step 2 put water, milk, sugar, salt and butter into the milk pot.
Step 3: Heat with high fire until the butter melts and the milk boils.
Step 4: Turn off the fire after boiling, add the sifted flour into the milk and stir evenly.
Step 5: After stirring, continue to turn on a small fire and heat until the water evaporates and the dough is fine and dry.
Step 6: Remove the dough from the fire, slowly add the whole egg liquid, a few times, stir every time until the egg liquid and the dough are completely blended, and then put it down again until the egg liquid is used up.
Step 7 At this time, pull up the eggbeater, and the dough is inverted triangle.
Step 8: Use a scraper to send the dough into a decorating bag with a decorating nozzle.
Step 9 spread oil paper (or silica gel pad) on the baking tray and squeeze into the puff dough, preferably at a slight interval.
Step 10 Squeeze the puffs and put them in the middle layer of the preheated oven for 200 degrees for 35 minutes.
Step 1 1 Finally 10 minutes to observe the coloring degree of puffs (because the temperature of each oven is different).
Step 12 The baked puffs can't be opened immediately. Let the puffs stay in the oven for 5 minutes before opening the oven door, and then put them on the air rack to cool.
Step 13 preparation of custard sauce: prepare the materials.
Step 14 Add fine sugar to the egg yolk and stir until the sugar melts.
Step 15 Sieve in the mixture of low-gluten flour and corn starch, and stir evenly with egg, so that there are no dry powder particles.
Step 16 put the milk into the milk pot, cut the vanilla pods in half, take out the vanilla seeds, add them into the milk, and heat until the milk boils.
Step 17 After the milk is heated, add it to the egg yolk paste and stir while adding it.
Step 18 finally, add the mixture into the milk pot and heat it with low fire.
Step 19 Pay attention to mixing when heating, and you can see that the liquid becomes sticky slowly.
Step 20: When it reaches a certain consistency, turn off the fire, add butter, and use the residual temperature to melt the butter.
Step 2: Put cold water into the1egg yolk paste, and cool it in water. At the same time, beat100g whipped cream to 6 points.
Step 22: Add the cooled yolk paste into the whipped cream, and mix them evenly to become vanilla custard sauce.
Step 23: Put the custard sauce into a piping bag with a piping nozzle, insert it into the bottom of the puffs and squeeze in the custard sauce, or just open the top and squeeze in the custard sauce.
Tips
1. After the flour is added and the batter is stirred evenly, the water must be fried and evaporated, otherwise the puffs will collapse easily.
2. There is no vanilla pod in Casta sauce, and vanilla extract can be used instead or without it.
3. It's best to eat the puffs immediately. The puffs are crispy and the custard sauce is smooth. If it's overnight, it's best to bake the puffs at low temperature first, and then cool them before stuffing them.