How to Make Meringue Puffs

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Puffs are a kind of sweets originated from Italy. They are wrapped with cream, chocolate and even ice cream. They melt in the mouth and have a great taste. Let’s take a look at how to make meringue puffs.

How to Make Meringue Puffs
Prep:
Cook:
Total:
Level: Easy
Yield: 12 servings

Ingredients

Pastry
Butter 40 g
Powdered sugar 40 g (adjustable)
low-gluten flour 50g (5g can be reduced to cocoa powder)
Puff body
Milk 100 g
Butter 40 g
Sugar 1 g
low-gluten flour 60g (5g can be reduced to cocoa powder)
Egg 2 (choose the big one)

Instructions

  • Room temperature melted butter with powdered sugar.

    Pastry puff
  • Mix well.

    Pastry puff
  • Sift in low gluten flour.

    Pastry puff
  • Mix well.

    Pastry puff
  • Put it into the fresh-keeping bag and roll it into a uniform thickness. I make it the size of a Zhenlu wine cup.

    Pastry puff
  • Be sure to have a clear circle. It can be refrigerated and frozen. The preparation of pastry is done.

    Pastry puff
  • preheat 200 degrees.

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  • Now make the main body of the puff. Break two eggs into egg liquid for standby.

    Pastry puff
  • Put the milk, butter and sugar into the milk pan, heat over low heat until the milk boils and the butter melts.

    Pastry puff
  • Remove from heat, sift in low gluten flour and stir until there is no dry powder.

    Pastry puff
  • Return to the furnace and heat it over a low fire and stir it continuously until there is a thin layer of paste in the milk pot. This process takes a very short time.

    Pastry puff
  • Add half of the egg liquid and stir well.

    Pastry puff
  • Add a small amount of the remaining egg liquid many times until the batter is lifted with an inverted triangle and does not drip (the consistency of the batter will affect the shape of the baked puff). You can add it when it is thick, so be sure to add a small amount many times and stop when it reaches the state.

    Pastry puff
  • Put it in a flower mounting bag.

    Pastry puff
  • Squeeze into uniform size.

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  • Take out the pastry, cover it gently, keep a good balance, put the pastry quickly, otherwise it will soften again soon, and put it into the preheated oven.

    Pastry puff
  • Bake at 200 degrees for 10 minutes and 180 degrees for 20 to 30 minutes. Each oven is different. Everyone likes different coloring degrees. Be sure to observe the state of puffs in the last 15 minutes.

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  • Five minutes later.

    Pastry puff
  • After 10 minutes, the model has been basically set, and the temperature is adjusted to 180 degrees to continue baking.

    Pastry puff
  • After 15 minutes, the basic form will not change.

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  • Color according to your preference. I like the color to be heavier and cool out of the oven.

    Pastry puff
  • The holes are very rich. Match the filling according to your preference.

    Pastry puff
  • Cocoa flavor (short and fat version, you can compare the types of the next two pictures).

    Pastry puff
  • The consistency of the main paste of puff will affect the shape of baked puff, and the ones baked according to the above state will be a little thinner. As shown in the figure, if it is thinner, it will drip slowly when lifted. Finally, there are some that do not drip. If it is baked, it will be a little fatter (as shown in the figure below). It can succeed, but it can't be thinner. The baking time of thin batter shall be adjusted properly, so after the type is set at 200 degrees, the baking time at 180 degrees is 20 to 30 minutes, and the State shall be observed.

    Pastry puff
  • Thin batter, when baking.

    Pastry puff
  • Thin batter, original flavor.

    Pastry puff
  • Thin batter, cocoa flavor.

    Pastry puff
  • It's best to squeeze the stuffing when you want to eat, and put it in the refrigerator for refrigeration. Be sure to do a good job in sealing, so as not to affect the taste of puffs due to moisture.

    Pastry puff

Tips

As for the sugar content of pastry, 40 grams of normal sugar, 30 grams of less sugar and 20 grams of semi sugar. It is recommended to match with the corresponding amount of sugar kasoda sauce or cream, otherwise the taste will not blend well.

If you want to bake the pastry evenly and beautifully, the pastry should not be too thick, or put two layers. It is best that each piece is not broken and the thickness is uniform.

For cocoa taste, 5g low gluten flour can be reduced and replaced with cocoa powder.

The remaining pastry can be frozen and collected, and the amount of pastry for 2 or 3 times can be avoided.

I usually refrigerate puff pastry and Cassida sauce one night in advance, and I can do it quickly the next day.

Nutrition Facts

Per Serving ( 46 g ) :
calories130 calories
carbohydrate12.4 g
cholesterol24 mg
fat6.8 g
fiber0.4 g
protein4.4 g
saturatedFat2.6 g
sodium210 mg
sugar0.5 g
transFat0.1 g

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