Crispy puff pastry

2024-12-09 02:59:16 1309

Legend has it that puffs were born by chance or accident. This dessert, originating from Italy, gradually gained a festive and friendly meaning after being introduced to France in the 16th century. And puff pastry is an extension, it seems to always be associated with sweet happiness. The taste of being hot on the outside and cold on the inside, crispy on the outside and smooth on the inside, allows people to enjoy a dual experience. The puff pastry wrapped in a layer of fine sand on the surface makes the taste more subtle and rich. When you take your first bite, the sweet and rich flavor splashes open in your mouth, slowly melting into the tip of your tongue, and the wonderful milk aroma and frosting make your heart flutter. Among all Western desserts, puff pastry is probably one of the desserts you can't miss the most.

Details of ingredients

milk170g
butter75g
Sugar powder2g
Low gluten powder105g
Eggs3 pieces
butter80g
Sugar powder30g
Low gluten powder100g
Light cream200g

Technique

difficultybeginner
workmanshipbaking
tasteMilk fragrance
timeHalf an hour

Steps to make Crispy puff pastry

1. Crispy pastry ingredients: 80 grams butter, 55 grams sugar powder, 100 grams low gluten powder
2. Cream filling material: 200g light cream, 30g powdered sugar
3. Puff ingredients: 170 grams of milk, 75 grams of butter, 2 grams of powdered sugar, 105 grams of low gluten powder, 3 eggs
4. Preparation: 1. First, make the puff pastry, then sieve the powdered sugar into a large bowl
5.2. Butter insulation water dissolves into liquid state
6.3. Pour melted butter into powdered sugar
7.4. Use a manual mixer to stir evenly until the powdered sugar and butter are completely mixed and absorbed
8.5. Sift in low gluten powder and stir evenly with a manual mixer
9.6. Stir into a ball until no powder is present
10.7. Pour it onto a silicone pad and knead it into a circle by hand. The thickness of the circle depends on the size of the puff pastry. Wrap it with plastic wrap and store it in the refrigerator for later use
11.8. Next, make the puffs. Sift the low gluten powder into a large bowl
12.9. Heat milk, butter, and powdered sugar together and bring to a boil for 1 minute
13.10. After boiling for 1 minute, remove from heat and immediately pour in the sieved low gluten powder
14.11. Use a manual egg beater to stir until there is no powder and disperse to dissipate heat
15.12. Cool to a point where it's no longer hot to the touch and use an electric mixer to beat the eggs. Then, add the eggs one by one and mix well
16.13. When adding the last egg, you can observe the consistency. It is not necessary to add all three. Stir the consistency until the batter forms an inverted triangle and does not slip off when lifted from the mixer
17.14. Put the foam batter in a patterned bag and squeeze it onto a baking tray with a distance between the cookie lips
18.15. Remove the puff pastry from the refrigerator and slice it thinly
19.16. Cover each puff pastry paste with a puff pastry sheet
20.17. Preheat the oven to 200 degrees on high heat and 160 degrees on low heat. Bake the middle layer for 10 minutes until the puffs swell, then lower the heat to 180 degrees on high heat and continue baking for another 20 minutes
21.18. Bake until the surface of the puffs turns golden brown and then remove from the oven
22.19. After being baked, the puff pastry is cooled first, and then the sandwich cream is made. The powdered sugar is sieved into the light cream
23.20. Use an electric whisk to beat eggs together until there are noticeable patterns
24.21. Put the cream filling into a piping bag, insert the puff pastry nozzle into the bottom of the puff pastry, and squeeze out the cream filling
25. Done
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