Custard Puffs

Custard Puffs

1. Prepare the required materials.

2. Put milk + salt + softened butter cubes into the pot, cook until it is completely boiling, then turn off the heat.

3. Sift in 60 grams of low-gluten flour.

4. Mix the dough evenly with a wooden spoon.

5. Turn on the heat again, medium heat, and keep stirring until the batter appears on the bottom of the pan, then turn off the heat.

6. Take it out and put it in a mixing bowl, cool it down to a temperature that is hot but not hot, and pour the whole egg liquid in 4 times.

7. Mix well each time and then add the egg mixture for the next time.

8. The mixed batter is glossy and smooth, and when it is picked up and dropped, it will show an inverted triangle shape.

9. Put the batter into the piping bag.

10. Put greased paper on the baking tray and squeeze 4 cm diameter puff batter.

11. Preheat the oven and bake at 190-200 degrees for 30-35 minutes until the surface of the puff is golden brown and swells straight. Turn off the heat and continue to simmer for 5 minutes before taking it out to let cool.

12. Make custard fillings. Prepare the required materials.

13. Scrape the vanilla seeds into the milk, add the vanilla bean pods and the milk to a boiled state, turn off the heat and set aside.

14. Add fine sugar to the egg yolks and beat them until they are not sticky and whitish.

15. Sift in low-gluten flour and mix well.

16. Take out the vanilla bean pods from the milk and pour the mixed egg yolk paste into the milk.

17. Stir well.

18. Turn on medium heat, keep stirring and simmer. It will be very viscous for a while during cooking. After continuing to stir, the viscosity will disappear and become a fluid state. At this time, turn off the heat and cool the plastic wrap for later use.

19. Put the ready-made custard stuffing into the piping bag.

20. Squeeze the filling from the bottom of the puff, or cut the puff horizontally from the middle, squeeze the custard filling, and then decorate it with jam.

Tips:

The temperature of baking puffs should be appropriate, too high will ripen early, too low is not conducive to expansion. Do not open the oven lid when baking, otherwise it will affect the expansion of the puffs.

The custard filling that can't be used can be stored in the refrigerator, it will be very thick, and you can beat it again the next day.