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
