Blueberry Butter Lightning Puff

Published Jul 19, 2021 at 07:48am ET

This recipe is translated by me from abroad, because it is measured by cup abroad, there will be slight errors, and the American desserts are sweeter, so I reduced the amount of sugar, the taste of pro-test just happens to stop deliberately reducing sugar. This square is the amount of 16 puffs, originally made into an oval shape, I changed into a strip, that is, the look of lightning puffs, more like a French dessert!

Food Material List

1 Puff body:
2 butter 100g
3 Berry sugar 55g
4 salt 2G
5 Plain flour 225g
6 Egg 4
7 water 220ml
8 Inside filling:
9 Unsalted butter 450g
10 Berry sugar 45g
11 Vanilla essence 3G
12 blueberries 40g (fear of acid can be reduced by 10g)
13 Shower:
14 Powdered sugar 100g
15 Cocoa powder 30g
16 Melted butter 30g
17 Vanilla essence 3G
18 Boiling water 20-30g
19 Oats or nuts crushed 50g

Operational steps

1 I didnt take a picture because of the prescription, but the process is very simple. Ill add it next time I do it.
2 Make puff batter in a large pan. Boil water, butter, fine sugar and salt in a medium and small fire. Add all the flour at one time and stir into dough. Turn off the fire and let stand for 5 minutes.
3 When the batter is not hot, add beaten eggs one by one, stirring evenly each time and adding another until the batter is even and smooth.
4 When you put the batter into the mounting bag, the mouth can be cut larger. The original round mouth is 3/4 inch, which is about 2.5 cm. It is extruded into strips in an oil-paper baking pan. The ideal length of the lightning puff is about 13-15 cm. Pay attention to the spacing. Bake for 25-30 minutes in the middle of a 200 degree preheated oven (I am a big oven, everyone according to themselves). The oven adjusts the time and temperature, and the surface is golden.
5 Cut the top of the puff while its hot. You can cut it completely or leave a long side untouched. Take out the wet and soft paste inside and put it in the air to cool.
6 Then make the filling, we usually use Casta sauce for the convenience of making puffs. Its also good to try the butter. Add vanilla essence and sugar powder to the butter and beat it. In another bowl, mash the blueberry into mud, add the whipped cream, pour it into the puff body and fill it fully. Then cover the cut puff top.
7 Then make the noodles, mix the sugar powder, cocoa powder, butter and vanilla essence with the prepared boiling water and stir them into a thinner cocoa paste (if the stirring is not uniform, you can stir it in a small fire). Then pour the spoon on on the top of the puff to let the cocoa paste flow down naturally. Finally, its the decorative part. Take advantage of the cocoa paste. Sprinkle oats or crushed nuts with coagulation, and put blueberry grains on it!
8 finished product

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