Puff pastry
The legendary puff and cream fell in love, so there is this sweet dessert, it is crispy on the outside, with Anjia cream sweet and not greasy and has a faint milky aroma, a bite is really a pleasure on the tip of the tongue
How to make puff pastry
Step 1
Puff pastry part: All ingredients are put together
Step 2
Mix well with a plastic spatula to form a ball
Step 3
Put it on oil paper, roll it out and put it in the refrigerator for 1 hour
Step 4
Puff part: Sugar ➕, butter, ➕ and water together
Step 5
Heat until butter melts, bring to a boil
Step 6
Quickly pour in the flour and beat well with a whisk
Step 7
Remove from heat until there is a film at the bottom
Step 8
When it cools slightly, add the egg mixture several times
Step 9
Stir until well and form an inverted triangle
Step 10
Pack into a piping bag and squeeze out an even puff ball
Step 11
Remove the puff pastry from the freezer and quickly print out the shape
Step 12
Stick to the puff
Step 13
Bake in the oven at 190 degrees for 20 minutes, then turn to 160 degrees for 15 minutes
Step 14
It’s out of the oven
Step 15
Whip with Anja butterscotch ➕
Step 16
Squeeze the cream into the hollow puffs
Step 17
It is very delicious and full of milky aroma
Step 18
The chubby puffs are so cute
Cooking tips for puff pastry
Tips: 1. Puffs need to be stirred quickly when pouring flour, there is no need to turn off the heat at this moment, and then turn off the heat until there is a white film at the bottom 2. The puff pastry must be made with powdered sugar, not white sugar, not melting, which will affect the overall beauty 3. Don’t open the oven door in the middle of baking puffs, otherwise you will fail completely, don’t open the door if you don’t set the shape well, don’t open the door Ha