Wheel puff
By VicentaLakin
The pastry chef in Paris invented the pastry to commemorate the cycle competition between Paris and Brest, which is shaped by a circular wheel of bicycles. Later, they were named "The Crown Puff" based on their shape and gorgeous appearance. It doesn't matter what it's called, it's a fancy upgraded version of Puff。
Recipe Recommendations
- Puff material
- low-gluten flour 25 grams
- water 250 grams
- butter 100 grams
- salt 3 grams
- fine sugar 100 grams
- eggs of 4
- Pastry cream filling material
- milk 400 ml
- egg yolk of 5
- corn starch 25 grams
- unsalted butter 200 grams
- chocolate hazelnut paste 100 grams
- Decorative almond slices appropriate amount
- Decorative powdered sugar appropriate amount
- milk fragrance
- roast
- several hours
- senior
Steps for Wheel puff
1
Let's start with puff paste and puff: water, butter, salt, sugar in the pot
2
Four eggs in the bowl. Spread the spare
3
Low-banded flour
4
The fire heats up, and when the cream starts to bubble, it comes down from above
5
Scanning low powder quickly enters the pot and stirs it with wood shovels
6
You'll put it back on the fire, boil the extra water, and you'll be covered, and the bottom of the pot is like a membrane
7
From the top to the bottom of the fire, fall into the pot, spread out the heat, spread the scattered egg fluids into the paste four to five times, so that they can be even
8
The soft and hardness of the condensed egg fluids is added, which is initiated with wood shovels and can drop slowly in the reverse triangle. Puff pasta is finished。
9
Puff paste is in a one-cm round mouth bag
10
Draw a circle around 18 centimetres in diameter on the grill with a finger-tip flour, and squeeze the puff paste around the grill, two laps inside and outside
11
Squeeze in the middle and cover the gap
12
Another 10 little puffs on the same dish, and an apricot tablet on the top of the puff
13
In a preheated oven, 180 degrees, 35 minutes, the puffs swelled and turned to light brown
14
Four of the baked puffs hangers are covered in cold, until they are completely cooled and cut into two layers of reserve. This is where the puffs are made。
15
Here's the pastry cream pie: yolk, sugar in a bowl
16
Smash it to a little white
17
Low-banded flour, corn starch pre-screened
18
You've got a sifted powder, corn starch
19
It's full. Dry powder
20
Milk in the milk pan, little fire hottens
21
One second of hot milk in the paste
22
And then the paste goes back to the milk pot, and it's in the liquid form, and it can be filtered through a filter to prevent a little bump. Down
23
Put the pot back on the fire, heat it up and mix it up until it's out of flour and it's thick; bring it down from the fire and cool it down in cold water
24
It's a chocolate jar
25
A small amount of cooled cream is added to the sauce
26
Put softened butter in another basin and mix it into mud
27
Add a small amount of butter nuts to the butter mud many times
28
Smash to smooth, this is pastry cream。
29
Split cooled puffs in two, pastry cream into a one-cent caliber bouquet, and then squeeze a pastry cream pie on the bottom of the ring with a little puff
30
Squeeze pastry up on the two floors and cover the suture at the top. Peak
31
Put a cup of sugar on the top of the puff, put it on the cream, and the wheel is finished
32
Creams fall down because of the plume of the mouth, like waterfalls
33
It's like a wheel, it's gorgeous, it's like a crown. Anyway, it's nice and delicious