Cream Puff Tart
Ingredients: whipped cream,strawberry,water,mint leaves,sugar,egg,unsalted butter,low-gluten flour,flying cake
Recipe Recommendations
- low-gluten flour 60g
- flying cake 4 pieces
- unsalted butter 80g
- water 200ml
- egg of 4
- whipped cream 100cc
- sugar appropriate amount
- strawberry appropriate amount
- mint leaves appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cream Puff Tart
1
Sift the flour on 2 sides in advance, and then prepare other ingredients.
2
Add water, butter, sugar, and salt to the pan, and then light the heat to boil.
3
After boiling, cease fire, move the pan, add flour to the pan and stir quickly.
4
Then put 3 on the stove and heat it over low heat, stirring constantly to evaporate the water.
5
Hold fire until the sticky paste is stirred.
6
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7
Then move the pan and add the egg mixture several times and stir quickly in a G shape.
8
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10
You can hang upside down behind the scraper and squeeze it onto the iron plate with a painting bag.
11
If flying cakes are used as the base, cut the flying cakes into the appropriate size in advance, then put them into the mold, and then squeeze the other half of the 6 onto the flying cakes in the mold.
12
After roasting, remove and place on the net to cool.
13
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14
Then preheat the oven at 200 degrees and bake for 30 to 35 minutes, taking care not to turn on the oven halfway.
15
After roasting, remove and place on the net to cool.
16
Then beat the cream of C to 8 degrees.
17
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18
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19
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20
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21
Then cut the puff obliquely from the top.
22
Add cream, strawberries and mint leaves, then sprinkle with powdered sugar on top.
23
Add strawberries and mint leaves, then sprinkle with powdered sugar on top.
24
Finished product drawing.