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Kangyou | 13-Dec-16 | Uncategorized

Homemade Custard

332g milk + 40g sugar
Pinch of salt 
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4 egg yolks + 40g sugar
35g Low protein flour (sifted)
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15g butter
few drop of vanilla extract

1 ) Beat egg yolk and sugar till pale, then fold in flour, set aside.
2) In a medium saucepan, heat milk, sugar and salt until it’s scalding hot, but not boiling. Then remove from heat.
3) Pour hot milk into yolk batter, and keep stirring, then strain the mixture to saucepan, bring it to boil again.
4) Rememer to keep stirring the mixture till custard THICKEN.
5) Stir in butter and vanilla till butter melted.
6) Remove from heat, covered with cling foil, then place custard in refrigerator to chill.
Next, prepare pate a choux.

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Pate a choux

100ml water
70g unsalted butter
0.5 tbsp sugar
Pinch of salt
110g plain flour
3 eggs (A)

Method :
(1) Bring water, butter, salt and sugar to boil then turn off heat (remain the pan on stove)
(2) Quickly stir in flour and mix till you get a dough ball.
(3) Use hand mixer to beat the dough to reduce a bit heat, then add 1 egg to batter and beat, repeat till use up all 3 eggs. The mixture should be right consistency. (not too firm nor too runny). 
(4) Fill mixture into pipping bag and pipe on parchement paper.
(5) Bake in preheated oven 400F/200′C for about 15 mins then reduce heat to 350F/180C for 5 minutes

* Timing is depend on the size of dough, bigger size need longer time.
* If the puff collapsed after you removed from oven, don't worry you just put it back to oven and bake again till the puff shell firmed to touch.

 

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