Paris Brewster Puff

Today I present you with a very delicious, tall, home-made French dessert, Strawberry Brest Puff. The surface of the finished product is a soft-sniffed soccer, biting down, and the fragrance shell is filled with sweet, sweet vanilla cassettes, plus sour strawberries, which can't be put down at once, when the tea in the afternoon is both pompous and delicious, no wonder it was in the Red Shop, which had opened in the winter. The Breste puff is simple and easy to use, and it is not necessary to give out eggs or butter, but it is sufficient to mix the materials in a step-by-step manner. Let me start by introducing Paris Bresser Puff, also known as Wheel Puff, as a classic French dessert. Speaking of its origins, it is important to mention the famous Round of the Ring Law Bicycling, which was launched by Paris and returned to Paris after Brest. At the beginning of the 20th century, a sweet man who liked cycling made his puffs from his shop into a cycle circle and named Paris-brest for sale. The puff was then popular and now visible in sweet shops around the world. Today you are presented with the classic Brest puff formulation and practice, which consists of three parts: Puffskin (top of the outer layer), vanilla cassava sauce (internal pie), basic puff paste (ring). If you're in trouble, you can do the last two. Let's do it step by step。

Recipe Recommendations

meringue appropriate amount
Vanilla Castel Sauce appropriate amount
fufu batter appropriate amount
unsalted butter 50 grams
white granulated sugar 60 grams
Medium gluten flour 60 grams
salt 1 gram
Lyophilized strawberry powder 5 grams
milk 400 grams
vanilla pod one
egg yolk of 4
corn starch 40 grams
unsalt-free fermented butter 150 grams
water 62 grams
eggs
frosting a little
strawberry several

sweetening
baking
an hour
senior

Steps for Paris Brewster Puff

LET'S GET READY FOR THE A. PUFFS。

Slice with salt-free butter, mixed with flour, white sugar, salt, strawberry powder。

When they are formed, they are packed into a protective bag, made of thin 2 mm thick, placed in the freezer for about 30 minutes, to the point where they are completely frozen。

NEXT, WHILE THE SOOTHING SKIN IS FROZEN, WE'LL PREPARE THE CASSAVA。

Pour sugar and yolk together, mix it up to white, and mix it with corn starch。

Open vanilla herbs, mix vanilla seeds into milk and boil in small pots. This black piece is not dust. It's a natural vanilla seed that is often used in French sweets to flair。

The boiled milk is sifted and poured into the mixture of the first step, which is then smoothed back into the pot, and the small fire is heated and the mixing continues。

Until the mixture becomes sticky, it leaves the fire, falls into another clean mix, cools it down, and is plattered with butter, and the internal corset is prepared and put aside. "If you're afraid, or if you don't like the smell of butter"

AND THEN IT STARTED TO BE C. PUFF. PREPARE ALL KINDS OF MATERIAL。

And pour water, milk, butter, salt together into the small pot, and the little fire heats up to boiling。

(b) Eject the fire, fall into the flour and mix it, put the pot back on the small fire, and mix it with heat, so that a thin film appears on the bottom of the pot。

The paste is poured into the mixer, a little cooled and then a small amount of egg fluid is added, each time it is fully absorbed, and the next time it is added。

And until it's mentioned, it's a triangulation on the razor. When adding egg fluids, it is important to add a small amount in order to avoid a full drop at a time, with too little pasta (different brands of flour) affecting the effect of expansion。

Get down and combine the souffles and the puffs, while the preheating ovens heat up and down, 210 degrees, 10 minutes. Frozen and hardened soccer is removed from the refrigerator, and the shape of the circle is carved (which can be cut with an 8 + 1 6 inch round cake mold or with a bowl of the right size)。

Filling the puff paste in a cutter's bouquet (also with a one-cm diameter round mouth), crowding out the first circle on the board with the oilpaper, and then the second round close to the inner circle of the first layer, and then the third round at the top of the two circles. And put the paste on the puff paste。

It's then baked in the oven. Put the grill in the middle of the preheated oven, heat it up and down, 210 degrees for about 20 minutes。

When it's done, take out the dry。

It's the final filling and assembly. The frozen vanilla carthada sauce is loaded into a bouquet, using the medium eight-tooth star-shaped flower mouth (in the case of a Brester puff of 8 inches, using a large number)。

Brester puffs are divided horizontally into two blades, which are squeezed on the lower half。

And then we'll cut the clean strawberries, and we'll put them around, and we'll put them on, and we'll have a little frosting。