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Ingredients for about 10 pcs (2” piped size/ 3” cooked size)
Vanilla Pastry Cream
2 large eggs (about 110 g)
½ cup (100 g) sugar
2 tablespoon (15 g) corn starch
2 tablespoon (18 g) all-purpose flour
2 cup (500 ml) whole milk
2 teaspoons vanilla extract
¼ cup (57 g) unsalted butter (cold and cut)
1. Beat the egg, half of the sugar in a bowl until blended. Add the corn starch, flour and stir well.
2. Bring the milk, half of the sugar and vanilla extract to a low simmer over medium heat. (Not boiling)
3. Slowly pour the warm milk into the egg mixture and whisk constantly. This is to prevent the egg from scrambled/ cooked.
4. Pour all of the egg mixture back into the saucepan. Bring it to a boil over medium low heat and whisk vigorously for 2-3 minutes until the mixture is thickened.
5. Remove the saucepan from the heat and stir in the diced butter until smooth.
6. Transfer to a clean bowl and allow the cream to cool completely. Wrap with plastic wrap/ parchment paper to prevent a skin forming (drying) on top. Refrigerate until thoroughly chilled (about 2-3 hours)
Note: If you have leftover pastry cream, or if the pastry cream is too thick, you can fold in 1-2 tablespoons of cold whipped cream until desired texture is achieved.
Craquelin Crust/ Cookie Dough
¼ cup (57 g) butter, softened
¼ cup (50 g) brown sugar
½ cup (69 g) all-purpose flour
1. Combine all the ingredients and mix until a dough is formed.
2. Push the dough down with hands and roll out between two sheets of parchment paper. Roll it out in a rectangular shape about ¼ inch (6 mm) thickness.
3. Freeze crust until ready to use.
4. When dough is frozen, use a cookie cutter to cut the crust about the size of the bun. Place them on parchment paper. Cover and put in the freezer until ready to use.
Note: If you have leftover dough, repeat 2 to 4 until all the dough is used.
Choux Pastry
½ cup (125 ml) water
¼ cup (57 g) unsalted butter
¼ teaspoon salt
½ cup (69 g) all-purpose flour (sifted)
2.5 large eggs (room temperature) -about 130 g
1. Preheat the oven to 350°F (175°C). Line a baking pan with a template and a baking mat.
2. Heat the water, butter and salt in the saucepan over medium heat until boiling.
3. When the butter has melted, add flour and stir until the mixture forms a dough. Use a spatula to knead the flour to make sure any flour lumps were removed and excess moisture is cook off. Usually this will take only 3-5 minutes. It will be very fast on stainless steel pan.
4. Transfer to a heat proof bowl. Spread out the mixture and let it cool a bit for a few minutes, about 5-10 minutes.
5. Add eggs, one at a time. Use an electric mixer (easier) or a hand whisk; whisk the mixture until totally combined. Important Note: After adding 2 eggs, slowly add the last half egg. Watch the consistency so it is not too runny. The batter should be smooth and glossy, but also thick enough to pipe.
6. Scoop the batter into a piping bag and pipe your desired size on the baking sheet. (Mine is 2”diameter) Make sure there is enough space between the batter because the shells will expand.
7. Dab a finger with cold water and smooth the top of the batter and fix any misshapen part so it looks round and nice.
8. Place the frozen cookie crust top of the bun, just enough to secure them.
9. Bake at 350°F (175°C) for 35-40 minutes.
10. Transfer the pastry to cooling rack. Immediately place the rack back to the oven on the baking sheet. Place them in the turned off oven, leave the door partially open and let it cool down (about 20-30 min). This is to dry out the pastry without further browning.
11. Cut or punch a hole into the choux pastry and squeeze in the cold pastry cream.
12. Serve immediately! Choux pastry is best eaten when it is freshly filled to enjoy the crispness.
Note:
If you have leftovers, store unfilled shells in an airtight container at the fridge. To reheat, bake them in a preheated oven at 350°F/175°C for 4-5 minutes to re-crisp. Allow to cool before filling the cream.
Music: Daystar - Daisy Fleabane / • ✨샛별 - 🍳계란꽃🌼✨(Royalty F...
23 авг 2024
