Paris Brest Puff
By VicentaLakin
Most of them ate puffs, a little frowned cream puff. It's a very popular little dessert at the cake shop. It's often sold out! Today's donuts look like wheelbuffs. It's called Paris Brest Puff. The origin of the Brister Puff in Paris is said to have been the world's oldest long-distance bike race in France in 1891, from Brest in the Bay of Brittany to Paris, where the dessert operator saw the bike's wheel engine move, and then tried to create a big wheelbarrow. We can't make a giant wheelbuff. Let's mimic a little wheelbuff and see what we can do。
Recipe Recommendations
- water 100 grams
- unsalted animal butter 45 grams
- low-gluten flour 60 grams
- eggs of 2
- salt a little
- almond slices appropriate amount
- egg yolk 45 grams
- fine sugar 57 grams
- milk
- vanilla pod
- Castel sauce 260 grams
- caramel hazelnut paste 100 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Paris Brest Puff
1
The first is to make caramel turquoise butter, which can buy finished products or make itself. The first is to make cathedral sauce, which cuts up vanilla seeds with a knife and puts them together in milk。
2
Pour yolk into an eggbath and mix it with fine sugar。
3
Low-banded flour is then sifted and mixed with a manual omelet。
4
The fire was closed after the milk had been opened up to a mild boiler (bull up by the pot)。
5
Gradually pour warm milk into the yolk and mix it with a manual omelet。
6
After mixing, the yolk milk is sifted back into the pot and the vanilla shells are removed。
7
Heated egg milk with a small and medium fire, with a hand-plug or a silica razor, with a care to shave to the edge of the pot in order to avoid a pan, and to heat until the egg milk becomes thicker and glows, so that the cathedral sauce is ready。
8
Put the carthada sauce in a stainless steel plate, covering the film, fast cooling of the iced water, cooling it and refuelling the fridge。
9
Salineless animals cut the small block of the room with a softer temperature and removed the kashda sauce with a razor to smooth it down。
10
Salineless animals cut the small block of the room with a softer temperature and removed the kashda sauce with a razor to smooth it down。
11
It is then made of velvet shells, which pour into the pot the butter, water and salt which are placed back into the room temperature, and where the fire heats up to the butter and boils down。
12
Adding low-banded flour is quick to mix with an eggmaker。
13
A small fire continues to mix the face to smooth and transparent, with a sticky fire when the bottom of the pot is covered with a thin film (without a thin film if it is used, the face is smooth and transparent)。
14
Another bowl was taken into the eggs, the eggs were scattered, the eggs were added to the paste three to five times, and then the next egg fluid was mixed with a razor。
15
When the paste is mixed up with a razor, the paste is hung upside down on the razor, and the paste is finished, even if the egg fluid remains。
16
The oven is preheated to 180 degrees, the doughnut mold is coated with a layer of butter (out of weight) and the face is placed in a bouquet。
17
Squeeze into a donut mold to the full of eight cents, brushing the face of the paste with an egg fluid (out of weight) and an almond tablet with water in the code。
18
Put it in the oven and burn it for 180 degrees for 30-50 minutes。
19
Boiled to the puffs and stymied, with gold on the surface。
20
Take out the puff and move it to the grill and cool it。
21
Caramel turquoise butter in a bag (which can be used for five or eight teeth)。
22
The puff cut open from one third of the place, and then squeezed into the caramel custard and covered with cut-off puffs。Paris Brest Puff Make Tips
Caramel sauerkraut is made: the gills are skinned, about half of the gills are covered with white sugar and a little water, which is boiled with a non-facing pot and then shut down and mixed into the gills, and when the guacamole is cooled out, it must be made of sauce by a breaker, which, if it is small, may have an uneven chance of breaking the walls, and it is recommended that at least half a pound of gill be made. Note: Each oven has a different temper and provides only for reference。