Speaking of puffs, I will probably think of the round shape on the market. In fact, the traditional French puffs are so long, and translated into Chinese also has a very cute name, called "Lightning Puffs", which is both delicious and simple, so let's do it now! It’s super-powerless to connect to the kitchen abroad. I’ve been successful many times and I’ve been successful. I’ve been waiting for you.
Preparation: Prepare the tools you need, such as stoves, baking pans, silicone mats, etc., and prepare the raw materials you need, such as butter, flour, mineral water, and more.
Heat the water, butter, salt and sugar to a boil; remove from the fire, add the flour and reheat without stirring. If the temperature is too hot, it can be stirred away from the fire and repeated this step until the material does not hang on the wall. Add eggs one by one from the fire, and wait until the previous one is fully mixed before adding the next one.
Leave the fire and add the eggs one by one. (Be sure to mix well before adding the next one).
Into the flower bag, according to the size of the baking pan squeezed into the shape shown in the figure, 8-10cm × 1.5cm or so, not too large or the support force is not enough.
Use a fork to gently scratch the surface and place it in an oven that is preheated. Small household ovens are recommended to be baked at 220 °C - 240 °C, and after full expansion, continue to bake at 170 °C.
Remove the baked puffs and cool them at room temperature (if there is no obvious adhesion inside the clams, it is cooked).
Make a chocolate custard cream filling: egg yolk and sugar to break up, add other ingredients besides chocolate and butter, and mix evenly. The mixture was heated over medium heat and stirred while heating until the mixture became thick.
In the creamy sauce of step 6, add chocolate coins while hot, and the chef will adjust to high speed and evenly beat. After complete cooling, add butter, whipped for about 3 minutes until the butter is sent, and put it into a piping bag for storage.
Poke the small hole on the back of the puff and pour the chocolate Cascada cream filling prepared in step 8.
Making a chocolate topping sauce: Take a bowl, put all the ingredients, heat it with water, until the chocolate melts, use a homogenizer to whipped until smooth, use it after cooling (optimal around 31 °C), invert the puff Dip the noodle sauce.
Pour the puffs that have been pasted with the noodles on the grill and use your fingers to trim the excess noodles.
Chocolate Lightning Puffs are finished!
1. Eggs must be added one by one from the fire, otherwise they will be collapsed and will not have a crisp outer shell. 2. Do not open the oven door during the baking process, so that the puffs are not well awned.