Ingredients
Butter (puff crust) ( 30g ) | White sugar (puff crust) ( 40g ) |
Low flour (puff crispy skin) ( 50g ) | Cocoa powder (puff crisp) ( 5g ) |
Water (puffs) ( 70g ) | Butter (puffs) ) ( 40g ) |
Low powder (puffs) ( 40g ) | Whole egg liquid (puffs) ( 100g ) |
Light cream (custard sauce) ( 50g ) | Powdered sugar (custard sauce) ( 10g ) |
Custard powder (custard sauce) ( 10g ) | Milk (Custard Sauce) ( 40g ) |
How to make chocolate meringue puffs
1.First make the puff pastry, soften the butter in advance, add sugar and beat it slightly p>
2.Sift in cake flour and cocoa powder
3. Press and mix evenly, be gentle and stir irregularly to avoid gluten formation.Finally formed a group.
4. Roll the cocoa dough into a cylinder with a diameter of 1.5 cm
5.Wrap it in plastic wrap and put it in the refrigerator
6. Make puffs while the puff skin is frozen: put water in a pot that can be heated and pour in butter
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
