This is the real Crème Patisserie Castella! (It's so good...) 

I baked Crème Patisserie Castella that many of Duits and the staff requested!
You may think, 'I'll rather just buy it from the bakery', but it definitely feels like heaven after trying the freshly-baked pastry.
I hope you feel this heavenly pleasure as well!
00:00 Intro
01:24 Preparing the dough
01:55 Baking the sponge cake
03:52 Kneading, dividing & resting the dough
04:53 Cooling the sponge cake
05:10 Molding & Resting
06:27 Making the custard
09:00 Baking
09:36 Applying jam & cooling down
10:43 Making castella crumbs
11:27 Making Crème Patisserie
12:44 Finishing it up
13:31 Giving it a try
15:57 Outro
- Dough - Ingredients(Makes 10)
Bread flour 416g
Sugar 56g
Salt 9g
Butter 40g
Dry milk 10g
Fresh yeast 15g *for dry yeast, use only 1/2
Water 250ml
Pre-made dough 110g (Optional : no extra flour is needed if you're not using the pre-made dough)
- Sponge cake - *Prepare the day before
Eggs 260g
Sugar 150g
Honey 18g
Cooking syrup 10g
Cake flour 150g
Butter 25g
Milk 30ml
- Custard -
Milk 360ml
Fresh cream 54g
Sugar 25g
Vanilla bean 1/8
Egg yolk 65g
Sugar 40g
Potato starch 29g (Flour for an alternative)
Butter 120g
Rum 3g
- Cream -
Fresh cream 250g
Sugar 15g
- Temperature -
*Dough
-Deck oven 220/160°C 8 minutes
-Convection oven 200°C 6 minutes
-Air-fryer 200°C 6 minutes
*Sponge cake(Castella crumbs)
-Deck oven 180/160°C 25-30 minutes
-Convection oven 200°C 10-15 minutes
-Air-fryer 170°C 30-35 minutes
*Mold size: Diameter 12cm height 5cm
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[Equipment used by the master]
Convection oven : UNOX XFT135 2014n0077249
Deck oven : SJDOM-201
Mixer : Spar Mixer SP-800-J
Air Fryer : THE AIRFRYER AFG-1702T

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