How to Make Caramel Puff Pastries

The ingredients/spices:
Puff pastry mousse mixture (any flavor) in appropriate amount
fine sugar 100 grams
honey
a little bit of sugar water 20 grams
[Preparation process]

1. Fill the piping bag with the mousse mixture, squeeze out any air bubbles, and wrap the tip around your right index finger.
2. On a baking tray, create equal intervals by squeezing blobs of mousse mixture in one go.
3. After all the mousse has been squeezed out, spray water on the surface.
4. Bake at 180～220℃ for about 35～40 minutes, then remove and cool before setting aside.
5. Use a piping bag to fill the interior of the cooled puff pastry with mousse mixture from the top.
6. Mix sugar and water in a bowl, stir continuously until it becomes thick.
7. Coat the flat bottom of the filled puff pastries with the caramelized sugar from step 6 until it hardens.
Pulled sugar is a French
pastry technique used for advanced plating in Western cuisine. In this recipe, fine sugar, a little honey, and water are cooked to 140℃, then cooled to 60～70℃ to thicken the syrup before using tools to pull it into threads. The more fine sugar used, the crisper the result will be. Advanced sugar thread techniques require heating fine sugar with a small amount of maltose and water to 140°C, then cooling it to 60～70°C to make the syrup thick. A larger quantity of fine sugar is needed for crisp threads when pulled.