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Make the Choux

Make the Buttercrean Topping

Make the Puff Pastry

  1. Make the Choux

    1. Boil the water, margarine, sugar and salt. Lower the heat and add in flour, stir until the batter does not stick on the pan, then remove from heat.
    2. Beat the batter using a mixer until the heat reduced, add in the eggs one by one then mix again until smooth (when you lift, it will create a thin layer, the batter falls slowly and the batter is shiny).
  2. Make the Buttercrean Topping

    1. Mixer Blue Band Master White Cream Fat and Blue Band Master Cake Margarine until smooth.
    2. Add in the soft cream, then mix again for another 5 seconds, add simple syrup and mix again until smooth.
  3. Make the Puff Pastry

    1. Mix all dry ingredients, add in water, Blue Band Master Cake Margarine and mix until half smooth.
    2. Round the dough and rest for ± 10 minutes.
    3. Cross cut, put Blue Band Master Pastry Fat in the middle, roll lengthwise, fold with single fold, turn 90°, fold again and rest for ± 20 minutes.
    4. Repeat the step above, 5-6 times single fold. Rest every 2 folds for ± 20 minutes.
    5. Flatten the dough as 3 mm, cut round with 7/8 cm diameter and rest for 30 minutes then bake with 200 ° C for ± 15 minutes.
  4. Finishing

    1. Take 1 sheet puff pastry that has been cooked, put a little buttercream in the middle.
    2. Arrange 3 layers of choux that has been dipped in strawberry jam, above the buttercream.
    3. Give more buttercream in between layers of the choux, give cherry for garnish.
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