Puffs (custard sauce)

Overview

The puffs are originally tasteless, but they brighten up once the custard sauce is added! The skin is crispy, and the holes inside are filled with smooth custard sauce. If you are quick, you can add whipped cream, but the taste is not a bit worse, so you should spend a little more time to make the vanilla-flavored custard sauce! Highly recommended!

Tags

• baking
• butter
• corn starch
• egg
• egg yolk
• high gluten flour
• low gluten flour
• sugar
• vanilla clip
• whipping cream
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 First make the puffs, prepare the ingredients, (in addition, mix the high and low-gluten flour evenly, beat the eggs into a whole egg liquid)

   

2. 2 Put water, milk, sugar, salt and butter into the milk pot

   

3. 3 Heat over high heat until butter melts and milk boils

   

4. 4 After boiling, turn off the heat, add the sifted flour to the milk liquid, and stir evenly

   

5. 5 After mixing, continue to turn on low heat and heat until the water evaporates and the dough is fine and dry

   

6. 6 Remove the dough from the heat, slowly add the whole egg liquid, a little at a time, stir each time until the egg liquid and the dough are completely combined, and then put it down again until the egg liquid is used up

   

7. 7 At this time, pull up the whisk and the dough will form an inverted triangle

   

8. 8 Use a spatula to put the dough into a piping bag equipped with a piping nozzle

   

9. 9 Spread oil paper (or silicone mat) on a baking sheet and squeeze in the puff dough, preferably slightly spaced

   

10. 10 Put the squeezed puffs into the middle rack of the preheated oven and bake at 200 degrees for 35 minutes

    

11. 11 In the last 10 minutes, you can check the coloring of the puffs (because each oven has different temperatures)

    

12. 12 After baking the puffs, you cannot open the oven immediately. Let the puffs stay in the oven for 5 minutes more before opening the oven door, and then put them on a drying rack to cool

    

13. 13 Making custard sauce: Prepare the materials

    

14. 14 Add caster sugar to the egg yolks and stir until the sugar melts

    

15. 15 Sift in the mixture of low-gluten flour and cornstarch, stir evenly with egg beaters until there are no dry powder particles

    

16. 16 Put the milk into the milk pot, cut the vanilla pod in half, take out the vanilla seeds, add it to the milk, and heat until the milk boils

    

17. 17 After the milk is heated, add it to the egg yolk paste, stirring while adding

    

18. 18 Finally, add the mixture to the milk pot and heat over low heat

    

19. 19 Be careful to stir when heating. You can see that the liquid gradually becomes viscous

    

20. 20 When it reaches a certain consistency, turn off the heat, add butter, and use the residual heat to melt the butter

    

21. 21 Pour cold water into the egg yolk paste and let it cool down. At the same time, beat 100 grams of whipping cream until it reaches 6 minutes

    

22. 22 Add the cooled egg yolk paste to the light cream and mix the two evenly to form the vanilla custard sauce

    

23. 23 Put the custard sauce into a piping bag with a piping tip, insert it into the bottom of the puff, and squeeze in the custard sauce, or just open the top and squeeze in the custard sauce