Crispy Vanilla Custard Puffs
1.
Make the crispy crust first, and defrost 35g of butter until it can be kneaded. Add 20g white sugar to beat evenly, sift in 40g low-flour, and knead it into a dough.
2.
Cut into three parts and add matcha powder and cocoa powder to make a crispy crust with different colors.
3.
Next is the puff part. Add 50g of milk to 50g of water, add 45g of butter, pour in sugar and a little salt, and boil in a milk pot.
4.
After boiling, prepare 60g of low powder and pour it in at one time, and stir it evenly.
5.
There is no need to turn off the heat during the stirring process, and stir quickly until a layer of white film forms on the bottom of the pot.
6.
Three whole eggs are broken up.
7.
Pour the egg liquid into the cooked batter three times.
8.
The last time, in this form, an inverted triangle dripped slowly when it was lifted up.
9.
Cover the baking tray with silicone oil paper and squeeze the puff paste. I made large puffs, which are bigger. There is a gap between the puffs to prevent adhesion after swelling. The top of the squeezed puffs is covered with the crispy skin, and the rice is kneaded into a round piece and is still on the surface of the puff.
10.
Cover and put in the middle of the oven and bake at 200 degrees for about 15 minutes.
11.
The puffs are swelling up, and I will make custard sauce while the puffs are being baked.
12.
Sift two egg yolks into 20g low powder.
13.
The prepared egg yolk paste, at the same time, pour 200g of milk into the milk pot, add white sugar and boil it to heat. There is no need to boil, the batter is too hot to form a ball.
14.
Pour the egg yolk paste into the milk and cook over a medium-low heat, stirring until a paste.
15.
Add vanilla extract and sieve to get a fine custard.
16.
200ml of whipped cream does not need to be added sugar to be beaten until wavy lines appear. Pour the cooled custard into the cream and stir well. The custard sauce is ready.
17.
Put the custard sauce in the piping mouth and squeeze it into the bottom of the cooled puff until the puff bulges.
18.
The custard crispy puffs with vanilla ice cream flavor are ready~ the filling is very creamy.
Tips:
1. After the oven is baked at 200 degrees, turn the surface of the puff at 180 degrees to avoid the crispy crust.
2. In the process of making puff paste, pour flour and stir it must be fast. The ratio of batter to egg liquid affects the degree of puff swelling, so add it in three batches, and stop when it feels almost too thin.
3. In the process of making custard sauce, the custard paste is poured into the milk. The milk does not need to be boiled, otherwise the flour will be easily cooked into a dough. It is best to stir and sieve to change to a small pot to continue to cook the custard paste. The taste is more delicate.
4. In the process of making custard sauce, the custard is sugared, and there is no need to add sugar when whipping the cream. The filling should not be too sweet, otherwise it will be easy to be greasy.
