Caramel puff tower(jiao tang pao fu ta )

Caramel puff tower

Introduction:

"There is a foreign name: croquembouche, which is often used in weddings. The outer layer of sweet and crisp Caramel wrapped with cream puff, rich in taste and aroma, is very suitable for the festive atmosphere

Production steps:

Step 1: preheat the oven to 200 ℃; heat and stir water, butter, sugar and salt until melted and mixed,

Step 2: when the liquid bubbles slightly and is about to boil, put in the flour and leave the fire to stir it to the state shown in the figure above on the right

Step 3: wait for 1 to be warm, add egg liquid in batches, stir while adding, until the egg paste is not easy to drop;

Step 4: use a small spoon or a flower mounting bag, put the batter on the baking paper, put water on the hand, smooth the surface of each batter, and bake for 20-25 minutes;

Step 5: whipping cream until wet foaming, sugar and vanilla essence are added, high-speed whipping till hard foaming, and then put into flower mounting bag,

Step 6: poke a small hole in the bottom of the puff with chopsticks, squeeze in the cream, and freeze it in the freezer;

Step 7: put the sugar in the pot and heat it to melt,

Step 8: dip the puff in the syrup

Step 9: spread parchment on the plate, stick the puffs dipped in syrup in a circle, stagger the first layer of the second layer, and so on;

Step 10: dip a fork into the syrup and wrap it around the puff (when the syrup hardens, heat it again to soften the sugar), then refrigerate.

Materials required:

Medium gluten flour (sifted twice): 125ml

Water: 125 ml

Butter: 60 ml

Sugar: 15 ml

Salt: right amount

Egg liquid: 2.5

Whipping cream: 500ml

Vanilla extract: 5 ml

Precautions: 1. When making puff, if the batter added with egg liquid is not easy to flow, you don't need to add extra egg liquid to avoid being too thin; 2. The puff tower can be decorated with small tomato and grape, and also dipped in syrup. If it is not easy to adhere with puff, you can fix it with toothpick. 3. If you have a cone-shaped object in your home, you can use it as the inner lining of the dessert, wrap it with parchment, and fix the foam around it. 4. There is another way of drawing: two chopsticks are placed in parallel at a certain distance, one end is fixed, the other end is empty, and a special drawing tool (fork can also be used) is vertical to the direction of chopsticks. After pulling back, the sugar is put on the chopsticks and shaped before solidification. Interested students can try.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Jiao Tang Pao Fu Ta