Cooking Steps

1. 

   Step1:Sift the flour in the pastry formula. Put in the softened butter and knead it into a ball. Roll the two sheets of oil paper into two millimeter thin sheets and put them in the refrigerator freezer for standby.

2. 

   Step2:Boil the ingredients in the small pot. Pour in the flour. Turn off the fir

3. 

   Step3:Use a wooden spatula to quickly stir until there is no dry powder. Then put it on a small fire and heat it while stirring. When there is a layer of film at the bottom of the pot, turn off the fire and pour it into a clean basin. Lower the temperature slightly to 60 ℃.

4. 

   Step4:Then add the egg liquid in several times. The final state is as shown in the figure. Scoop a dough with a wooden spatula to let it drip freely. The dough left on the wooden spatula at last is inverted triangle. The edge is smooth and the length is about 5cm.

5. 

   Step5:Extrude a circle of three to four centimeters in diameter with a round flower tip.

6. 

   Step6:Take out the frozen pastry. Use a round cutting die to cut it into three to four centimeters in diameter. Cover it and squeeze it onto the puff batter

7. 

   Step7:Preheat the oven for 200 degrees. Bake for 20 minutes in the middle layer. Then adjust it to 180 degrees and bake for 20 minutes. After baking, take it out and let it cool. You can squeeze the stuffing directly. You can also decorate it properly. Cut one third of the puffs.

8. 

   Step8:Boil the cream and put in the chocolate. Stir slowly until it is completely melted. Cool and refrigerate.

9. 

   Step9:Refrigerated chocolate cream. Beat slowly.

10. 

    Step10:Fall into the puff and sprinkle with hazelnut piece

11. 

    Step11:Just cover it with another puff.