Puff Dough
120ml water 50g butteryb 2g salt
75g cake flour
摊开点cool a bit
Mix in 2eggs
180c 20-25 minuets
Claquelin
50g butter
75g cake flour
mix well and roll out to 1-2mm and cool in fridge
Filling
1 Gelatin sheet cold water
50g sugar, 10g starch, add espresso mixture 100g. Add 2 egg yolk, mix well
Microwave 20 seconds and stir, repeat until mixture is thicken
add in gelatin sheet, mix until all melt
cover surface with cling wrap to prevent hardening
cool in fridge for at least 30 minutes
whipping cream 150-200g, beat to almost hard peak and mix well with the above mixture