Custard Puffs

Overview

When making custard sauce, I thought of puffs, so I made puffs directly and wrapped them in custard sauce. The crispy puff skin and the delicate and tender custard sauce are integrated into one. The crispy texture, accompanied by the mellow and smooth custard, and the light lemon flavor, are sweet and delicious, with endless aftertaste!

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• custard sauce
• egg
• salt
• water

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Beat the eggs and sift the flour

   

3. 3 Soften the butter and put it into the milk pot

   

4. 4 Add 150ml water, 2g salt and heat over medium heat until boiling

   

5. 5 Pour the sifted flour into the butter and water mixture and mix quickly to prevent the flour from clumping. Then put the pot back on the stove, heat it over low heat, and stir constantly until a thin film appears on the bottom of the pot and the batter forms a ball

   

6. 6 Pour in the egg liquid in batches, and cut the dough into several small pieces using a cutting and mixing method to allow the dough to fully absorb the egg liquid

   

7. 7 Continue to add egg liquid in small amounts and adjust the humidity until the batter can slowly flow down when scooped up, forming an inverted triangle shape

   

8. 8 Put the batter into a piping bag, then cut a small opening in the piping bag, and squeeze the puff liquid onto a baking sheet lined with greaseproof paper, making sure to leave enough space between each one

   

9. 9 After squeezing, press the tip with a spoon, preheat the oven, middle layer, bake at 220 degrees for 8 minutes, turn to 180 degrees and bake for 20 minutes

   

10. 10 Baked puff pastry

    

11. 11 Put the prepared custard sauce into a piping bag

    

12. 12 Poke a hole in the puff pastry and pour the custard sauce from the piping bag into the puff pastry.