My husband loves this sugar puff, absolutely delicious👍👍

Since I ate this, I haven’t bought it from outside, and every day I want to make puffs

The sugar puff is mainly divided into three large parts, one of which is the filling, which is the production ofcream< In the part of span class="s1">, I mainly introduce the matcha filling (because my husband loves it very much). One part is the Craquelin part of the sugar coating, and finally the part is pate a Choux Part of the puffs.  

Start the recipe below

Stuffing

Milk  6floz

Sugar      4tsp

Milk  4tsp(I'm not mistaken, why are there two milks, because they are used in different pots😝 , so it's clearer)

Cornstarch  3tsp  (Suggestion: It is best to use cornstarch, the taste is better)< /span>

yolk   1.5pcs (27-30g )

Vanilla Extract  1/4  tsp 

Unsalted butter   1/3 tbsp

Matcha powder  1tbsp(< span class="s1">I bought the matcha powder atyami, the taste is relatively mild, so I usually add more to3-4tbsp)

Animal Cream  6floz< /p>

Sugar    2tsp< /p>

How to:

1 will6 flozThe milk and sugar, put it in a small pot and boil it (low fire, please don't let the milk have that thin film)

2  will4tsp of milk and cornstarch in a bowl, stir well, then add matcha powder Stir (if it is too dry, add a little milk from the pot , stir well) stir until there are no lumps and then overcuff

3  Add egg yolks Stir well

4  Place the pot of milk1/3Pour into the beaten egg yolk (Note that the milk must be poured slowly, otherwise the hot milk will be poured into the egg yolk, which will turn the egg yolk into egg drop soup) Stir well  Finally pour in all the milk, stir, stir frantically until there are no particles, pour it into a container and let it cool

5  Add vanilla extract and Unsalted butter

6  Water (or ice) fast getting cooler

7  Mix animal whipped cream and sugar, put In a bowl, use a machine to beat the sugar (be careful not to beat the cream too dry)

8  Pour in the cooled matcha filling In a bowl, then pour in 1/3 of the cream and mix well  then add all the cream < /span>Mix evenly

9   In a piping bag, place Refrigerator

Below is the sugar skin section

Unsalted butter  44g< /p>

Brown sugar? (Light brown sugar)53g

All-purpose flour   50g 

How to:

Begin making the puffs by letting the unsalted butter soften at room temperature

1  Add unsalted butter, brown sugar, Put all-purpose flour together and mix well

2   Put the blended butter, etc., On the table, use the palm of your hand to gently push it away (this step is mainly to make the sugar crust strong, which can be omitted)

3   Pull a section of plastic wrap, put butter, etc. , put it in the middle of the plastic wrap, then fold the plastic wrap in half, roll it thin with a rolling pin, and put it in the refrigerator (the plastic wrap should be as large as possible, it is better to roll it thin)

Final step, puffs

Unsalted butter  45g 

Water    100ml< /p>

Salt     1g< /p>

All-purpose flour  60g 

Eggs  Two (96-100g)

Oven can be preheated to390°F

1 Add 100mlWater, Salt Butter < span class="s1">, turn on the heat, and turn off the heat after the butter melts 5-10 seconds (stir a little) ( Turn off the heat when you see small bubbles on the side of the pot)

2 Turn off the fire, add the st0 all-purpose flour, stir well, and then turn on the fire

3  Stir fry the Keep stirring until the bottom of the pot is like sticking to the pot, after pieces of things, turn off the heat

4  Add eggs Flip until slightly thin (make the batter into a ball, then run your fingers in the middle, if the batter is immediatelykissTogether, it is a perfect batter, so every time you add egg liquid, pay attention to a small amount)

5  Prepare a diameter< span class="s3">8mmGet the tip, put In a piping bag, pour the batter 

6   Squeeze the batter from the piping bag onto the In a baking pan with a cake mat or greased paper, it should not be too large or too small. When you do it for the first time, you can control it a little, and the second time you do it, it will feel better.

 7  span>Take out the candy crust from the refrigerator and use a round pan about the size of a puff Carved and placed on puff (no need to press hard)

8  Put in the oven ( 390°F    20min)< /p>

9  If it collapses when taken out of the oven, Need to bake a little longer

10   Remove it and let it cool before adding the filling

The sugar puffs are ready. Although it looks a little complicated, as long as everything is ready, it is very easy to make…

❤️🧡💛💚💙💜