Custard Sauce Puffs

Overview

Custard ingredients: 200 grams of milk, 53 grams of sugar, 47 grams of egg yolk, 13 grams of cake flour, 6 grams of cornstarch, 11 grams of butter, 110 grams of light cream (whipped separately) Puff skin materials: 46 grams of cake flour, 90 grams of whole eggs, 45 grams of milk, 45 grams of water, 37 grams of butter, 1/3 teaspoon of sugar, a small amount of salt

Tags

• baking
• afternoon tea
• students
• butter
• cake flour
• corn starch
• egg yolk
• sugar
• whipping cream
• whole eggs
• milk
• salt
• water

Ingredients

Steps

1. 1 (Use custard sauce ingredients for 1-9) Beat the egg yolks in a basin, add 2/3 (about 35 grams) of sugar and mix well, do not beat

   

2. 2 Add the flour and cornstarch mixture sifted twice and mix well

   

3. 3 Put the milk into the pot, add the remaining 1/3 sugar, heat over medium heat and mix well, bring to a boil, turn down the heat, cook for 20 seconds, do not rush the pot

   

4. 4 Immediately add the boiled milk to the batter, stir well until it becomes thick and slurry

   

5. 5 Sift the stirred liquid into the pot

   

6. 6 Heat, stirring constantly with a spatula to prevent sticking

   

7. 7 Heat over medium heat and use a scraper to scrape the pot from the bottom to the wall to prevent the bottom from being burnt

   

8. 8 Turn off the heat, use the remaining heat to melt the butter, and stir quickly

   

9. 9 Separate ice water from the bottom of the mold, spread ice packs and cool quickly for 30 minutes

   

10. 10 (10-18 Use puff pastry material) Heat milk, water, butter, sugar, and salt until the butter melts and then boils, turn off the heat

    

11. 11 Sift the flour into the pot

    

12. 12 Use a hand mixer to mix quickly

    

13. 13 Heat over medium heat

    

14. 14 Use a spatula to press and stir continuously for 1 minute until the bottom of the pot appears caramelized

    

15. 15 After the batter has cooled, add the egg liquid in four or five times and mix well (first use a spatula and then use a whisk to beat at low speed)

    

16. 16 Mix until the batter falls into a triangle shape

    

17. 17 Put it into a piping bag with a 1cm diameter nozzle, squeeze out a round shape of about 3.5cm, and finish at an angle about 1cm away from the baking paper

    

18. 18 Spray water on the surface and bake in an oven preheated to 210 degrees for 15 minutes. Turn to 180 degrees for 10 minutes and then to 150 degrees for 5 minutes. Bake until hard and color the cracks

    

19. 19 Pour the custard into a bowl and crush it with a wooden spatula

    

20. 20 Pick out the hard pieces and crush them until the whole thing is soft and consistent, shiny and sticky

    

21. 21 Beat the light cream with ice-cold water until it loses its luster and the oil and water separate quickly

    

22. 22 First add 1/2 light cream into the sauce jelly and mix roughly

    

23. 23 Add the remaining 1/2 and stir slightly, but do not need to mix evenly

    

24. 24 After the puffs have cooled, cut them horizontally

    

25. 25 Fill with mixed custard sauce

    

26. 26 Cover with the other half of the puff pastry and decorate the surface as you like