Crispy Puff With Custard Filling

Updated at: Tue, 30 Jan 2024 09:32:59 GMT

Step 1

Put egg yolks, sugar, milk and corn starch in a pan and cook in low heat until it form into a paste.

Step 2

Warp the custard with plastic film tightly and put in fridge.

Step 3

whisk the custard pudding to a smooth creamy texture and then add whipping cream and vanilla extract into the custard paste and whip well before use.

Step 4

Soften the butter and mix with sugar.

Step 5

Sift the all purpose flour and almond flour into the butter

Step 6

combine everything and form to a dough

Step 7

avoid over mixing

Step 8

rool the dough flat into a sheet around 3-5mm thick and use a 4-5 cm circular mold (the same diameter as your puff paste, you'll see later) to cut out. Do this step before use. Or you can warp the dough in plastic film and form into a sausage shape with 4-5cm diameter.

Step 9

put water, milk, butter, sugar and salt into pan, heat until slightly boil

Step 10

sift the all purpose flour and add to the pan

Step 11

heat slowly until the dough reach 75-80°C. you will see some oil start to appear on the surface

Step 12

after the dough cool down, add the eggs into the dough

Step 13

use a piping bag to pipe the dough in a circle around 4cm diameter. wet your finger tips and gentle smoothen the surface.

Step 14

cut the cookie dough to circle shape the same as the puff dough and around 1-2mm thick

Step 15

bake in oven. 210°C 12 min 170°C 9-10min

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