Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙
Ingredients:
Craquelin:
35g Lurpak butter, salted
20g SISNext Half Calorie Sugar Blend
35g Blue Jacket plain flour
3g Tie guan yin powder
Custard cream:
2 egg yolks
30g SISNext Half Calorie Sugar Blend
20g cornflour
250ml Ramli UHT milk
3g Tieguanyin powder
120g Anchor whipping cream
1 Tbsp SISNext Half Calorie Sugar Blend
Choux pastry:
50g Lurpak butter, salted
100g water
65g Blue Jacket bread flour
3g Tie guan yin powder
2 large eggs
Method:
1. Craquelin: Whisk butter & sugar till combined. Sift in flour & Tie guan yin powder. Whisk to form a soft dough. Chill in fridge for later use
2. Custard: Whisk yolks, sugar, cornflour & a bit of milk in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Transfer it to a bowl & cover with cling wrap. Refrigerate for later use
3. Choux: Put butter & water in a saucepan. Bring to boil. Add in flour & tieguanyin powder. Use a spatula to stir till combined. Transfer the dough to electric mixer. Beat on low speed & add in eggs till batter becomes a thick paste
4. Pipe batter onto silpat mat & top with a small piece of craquelin
5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.
6. Whisk whipping cream & sugar till peak & mix in the Tie guan yin custard. Pipe into the puffs & decorated as desired
