Cooking Steps

1. 

   Step1:Sift the low gluten flour. Warm the eggs. Cut the butter into small pieces. Note: the butter here must be cut into small pieces to speed up the later melting.

2. 

   Step2:Put some butter on the four corners of the oil paper and stick it on the baking tray. On the oilpaper, use a circular cutting die with a diameter of 12 cm to dip some high gluten flour to print out the circular shape.

3. 

   Step3:Soak the almond slices in water.

4. 

   Step4:Add water, butter and salt, cut into small pieces, into a pot. Cook to 100 degrees. Once it boils to 100 degrees, turn off the fire immediately even if the butter doesn't melt completely. Then wait for the butter to melt before proceeding to the next step.

5. 

   Step5:After turning off the fire, pour in all the sifted low gluten flour. Use a scraper to continuously stir until the flour is completely mixed, forming a smooth and sticky batter. Then fire. Heat the batter and stir carefully. Let the batter evaporate. You can turn off the fire when you see a white film on the bottom of the pot.

6. 

   Step6:Add the whole egg mixture in several times. You don't need to use all the egg liquid. Add and stir until you scoop it up with a spatula. The batter will fall in an inverted triangle.

7. 

   Step7:Put the batter into the decoration bag with a round decoration mouth with a diameter of 11 mm. Extrude two circular batter rings with a diameter of 12 cm on the oilpaper according to the marks made on the front. One of the outer layers is squeezed one more turn. Then one more turn is squeezed in the middle.

8. 

   Step8:Both circles are coated with egg liquid. The big batter circle is covered with almond slices.

9. 

   Step9:Place in a preheated oven to 180 degrees. Bake for 25 minutes. Do not open the oven door during this process. After 25 minutes, bake in small circles for another 5 minutes and in large circles for another 10 minutes. Let it cool after it's out of the oven.

10. 

    Step10:Start to make casserole. The production of casserole has been detailed in Basque cake. It is omitted here.

11. 

    Step11:Beat the butter gently. Add the Cassida sauce and mix well. Then add the hazelnut jam and mix well. Put it into the flower mounting bag with star mouth. Divide the big puff into two parts. Squeeze a circle of milk sauce into the bottom half.

12. 

    Step12:Put another small puff ring on top of each other. Squeeze the milk sauce inside and outside. Then fold up the top half of the big puff. Garnish with icing sugar.

13. 

    Step13:Refrigerate for one night.

14. 

    Step14:Slice.