Cooking Steps

1. 

   Step1:Please refer to the previous recipe link for the detailed process of making puff body. https-// www.douguo.com/cookbook/1642357.html

2. 

   Step2:Making chocolate lentils - put milk chocolate and hazelnut sauce in a clean egg beating basin. Boil the cream slightly.

3. 

   Step3:Pour the whipped cream into the chocolate hazelnut sauce. Mix well.

4. 

   Step4:Refrigerate for 30 minutes.

5. 

   Step5:When the chocolate hazelnut sauce solidifies, use the eggbeater to send it to the state where it can be mounted. Put it into the mounting bag for standby.

6. 

   Step6:Making the coffee stuffing - smooth the mascarpone cheese.

7. 

   Step7:Pour whipped cream a into the pot. Add sugar and heat until the sugar melts. Then add in the soft gelatin slice. Stir until the gelatin slice melts.

8. 

   Step8:When the gelatine melts, pour it into mascarpone cheese. Mix well.

9. 

   Step9:Mix mascarpone and pour in some coffee sauce. Mix well. Then add cream B. mix well and refrigerate for more than 2 hours. After the cold storage, use the eggbeater to beat the coffee stuffing and put it into the mounting bag for standby.

10. 

    Step10:Squeeze the stuffing into the puff.