Wheel puff
By VicentaLakin
Paris-Brest, which is a wheeled puff of over 100 years of history, has a very interesting origin. This sweet, named after Paris and Brest, was invented by a famous Western pointer who was inspired by bicycle wheels at the Paris-Brest-Paris cycle competition, and one of Paris's favorite sweets, with round puffs full of apricot butter sauce。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Wheel puff
1
Fire in the pan, and apricot and almond
2
I'll bake the snails and almonds and put them in sugar until they turn yellow
3
When the sugar melts completely into caramel, it cools down in the pot, and the caramel coagulates with almonds and scallops。
4
Put the fresh caramel in the mixer and break it into caramel almond powder
5
Put water and butter in the pot until it boils
6
Butter and water boiled evenly with flour
7
Put the premixed eggs in the paste three or four times, and then evenly continue
8
Squeeze out the circle in the bouquet. Squeeze out two laps like the picture
9
And then, in the middle of it, there's another round
10
Egg fluid
11
Spill almond chips and put them in a 220-degree oven for about 20 minutes
12
Cathedral butter sauce with just-bracked caramel apricot powder
13
Cut in the middle of a roasted puff
14
It'll be finished with the mid-to-mix with a well-built apricot butter sauce。