Chocolate meringue puff tart

Overview

Crispy chocolate puffs filled with vanilla cream sauce! The sweet filling is so satisfying when you bite into it! Place small puffs on top of big puffs, drizzle with white chocolate sauce, and garnish with blueberries and rose petals. It’s so stylish!

Tags

• baking
• butter
• cake flour
• cocoa powder
• corn starch
• egg yolk
• high gluten flour
• low gluten flour
• sugar
• vanilla pod
• whipping cream
• whole eggs
• fine sugar
• milk
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 First make the meringue. Mix the softened butter and powdered sugar and then beat.

   

2. 2 First make the meringue. Mix the softened butter and powdered sugar and then beat.

   

3. 3 Sift together the cocoa powder and cake flour.

   

4. 4 Use a spatula to stir evenly.

   

5. 5 Put the dough into a plastic bag. Use a rolling pin to roll it into 0.2~0.3cm thin slices. Refrigerate for later use. If you use more, you can freeze it and save it for next time!

   

6. 6 Heat water, butter, salt, and sugar in a small pot over medium heat until boiling, then turn off heat immediately.

   

7. 7 Sift the cocoa powder and high-gluten flour.

   

8. 8 Pour in the sifted high-flour cocoa powder all at once. Stir evenly with a spatula. Heat the dough over low heat again, and scoop it up from the bottom while heating until a thin film appears underneath. When the dough is warm, beat the 2 whole eggs. Add small amounts into the dough several times. Use a spatula to mix each time until fully absorbed. Stop adding egg liquid until an inverted triangle-shaped batter appears when you lift the spatula.

   

9. 9 Pour the mixed batter into a piping bag.

   

10. 10 Cut the round mouth of the piping bag. Pour the batter onto the baking sheet. Then cover the refrigerated puff pastry on the green embryo.

    

11. 11 Place in the preheated oven at 210 degrees with upper and lower heat and bake on the middle rack for 10 to 15 minutes. When the puffs are completely puffed up, turn to 180 degrees and bake for 15 to 20 minutes

    

12. 12 After baking, start making the stuffing. Boil the vanilla pod and milk until it boils slightly. Take out the vanilla pod.

    

13. 13 Pour the egg yolk liquid mixed with fine sugar, low-gluten flour, and cornstarch into the milk. Stir continuously, then heat over low heat until thick and remove from the heat. Beat the light cream. Finally, mix the two and stir evenly

    

14. 14 Put the vanilla cream filling into a piping bag. Use the puff nozzle to pipe the vanilla cream filling from the bottom.

    

15. 15 Spread white chocolate sauce on the big puffs. Then put small chocolate puff pastry on top.

    

16. 16 Garnish with white chocolate sauce, blueberries and rose petals!

    

17. 17 The beautiful chocolate meringue puff tower is ready!