I've always thought of puff pastry as a magical toy, a cookie-like dough that can swell into empty little buns, crispy puff pastry skin, rich in flavor, and feel like you're eating a cheesecake version of puff pastry.The filling is thick, the whole entrance is thick, the whole entrance is thick, thank you!

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
160 grams of water
80 grams of butter
180 grams of cheese
135 grams of cream
45 grams of flour
2 teaspoons of instant coffee powder
1 teaspoon of refined sugar
1/2 teaspoon of salt
About three eggs.
Two tablespoons of hot water

How TO MADE Coffee and cheese puffs

Steps 1 to 4

1. Add the salt, sugar, and butter to the pan, heat it over medium heat, and stir slightly.

2. Melt the butter completely.

3. Continue heating until the water boils

4. After the water boils, turn the small fire, pour all the flour into the pot at once, stir quickly with a scraper, so that the flour and water are completely mixed.

Steps 5 to 8

5. Stir until all the flour and water are mixed together, then turn off the fire and take the pot down.

6. When the dough cools down, you can add the scattered eggs.

7. Add a small amount of eggs, stir until the dough is completely absorbed, and then add again.

8. The eggs don't have to be all added, and as the eggs are added, the dough gets wetter and smoother, raising the dough, and the inverted triangular shape shown in the dough diagram indicates that it's okay.

Steps 9 to 12

9. You don't have to add the eggs anymore, just scoop the dough directly out with a spoon and put it on the grill, keeping a certain distance between each dough.

10. Place the oven in the middle layer of the oven preheated to 210 degrees and bake for 10 to 15 minutes. When the bubble is fully expanded, reduce the temperature to 180 degrees and continue baking for 20 to 30 minutes until the surface is yellow-brown.

11. Coffee and cheese stuffing.

12. The cheese is heated to melt, sugar powder is added, and the cheese is stirred smoothly with an egg beater.

Steps 13 to 16

13. Dissolve the coffee powder in 2 teaspoons of hot water to make the coffee liquid.

14. Pour into the cheese paste and continue stirring with the egg beater to mix the coffee juice and cheese evenly

15. Add the cream several times, stirring thoroughly with the egg beater after each pouring.

16. The coffee cheese filling is ready until the soft cream is added.

17. It is also possible to cut the baked puff with a knife and fill the cheese filling directly with a spoon, or to fill the filling directly from the bottom of the puff with the puff mouth.

18. Finally, add the chocolate sauce, and the coffee and cheese puffs are done.

Handy cooking tips

　　1, After the bubble is ready, if you don't eat it right away, don't rush to fill the filling, otherwise the bubble will not be crisp after absorbing the moisture of the filling.2, this coffee cheese filling, the amount of light cream can be adjusted according to your preferences, those who like light flavor, can increase the amount of light cream, those who like thick flavor can reduce the amount of light cream.