Both the pictures and recipes are from the book "Shibata's French Dessert". Related instructions: The fragrant whipped cream is 7% of its white sugar compared to the amount of fresh cream. Kasida sauce, the practice is fresh milk 1000g, white sugar 230g, low-gluten flour 150g, egg yolk 200g. Fermented cream 23g. 1, heating fresh milk 2, the egg yolk and white sugar into a white creamy. 3, add low-gluten flour in 2 4. Dilute in 3 kinds of fresh milk added with 1/3 amount to increase fluidity. 5. Pour 4 back into 1 and stir with a wooden spoon to avoid the coke pot, while cooking until smooth and thick. 6. After mixing, mix in the cream and let it cool rapidly (after whipping and smoothing, then add the fermented cream). Caramel cream liquid. Material white sugar 1000g, fresh cream 1000g. practice 1. Combine white sugar and water into caramel. 2. After mixing the scent and the beautiful color, add a mix of fresh cream. 3, then open a small fire, boiled hardened caramel 4. Filtering is complete.
●● Caramel Puff Pastry:rPut the cream, water, fresh milk, salt and white sugar into the pot and cook until boiled.
Mix the high-gluten flour and the low-gluten flour with a sieve, add one at a time, and mix gently.
Heat 2 thoroughly and slowly pour the egg to adjust the batter hardness.
Put 3 into the piping bag and squeeze it into a thin strip of baking paper.
Open the fire to 100 degrees, open the fire to open 210 degrees for about 55 minutes, open the damper to make the fire weaken.
After baking, let it cool slightly, poke a few holes in it to fill in the cream.
●● Caramel Whipped Cream:rMix all materials
● ● Caramel Fondant:rAdd caramel sauce mix to fondant
●●Complete:rSqueeze caramelized whipped cream in a puffed hole in a puff
Turn over and apply the fondant in a straight line on the puff