How to make custard filled puffs

There are many ways to maintain health, and the simplest one is diet. Next, I will introduce to you the method of making puffs filled with custard sauce.

1.A. Make the custard sauce first, as it needs to be refrigerated for later use. 】Pour 150g of pure milk into the milk pan, then cut off a small piece of the vanilla pod (if there is none, add vanilla extract or leave it out), cut it open, and scrape in the vanilla grains.

2. Bring the vanilla milk to a simmer over low heat, but don’t let it boil. Once it bubbles slightly, turn off the heat and set aside.

3. Separate the egg white and yolk, add two egg yolks into a bowl and beat with 40g of fine sugar using a whisk (manual or electric) until the volume expands and the color turns white.

4. Add the slightly cool or warm milk into the egg yolk paste in batches.

5. Sift in low-gluten flour. Stir well.

6. Sift the powdered milk and egg mixture into a milk pan and cook over low heat until it becomes a thick, smooth paste.

7. Let it cool and store in the refrigerator for later use.

8.B, [Next, start making puffs. 】Put 40g butter, 40g corn oil, 2.5g salt, 5g sugar and 150ml water into a milk pan, melt the butter over high heat and bring to boiling.

9. Turn to low heat, add 100g sifted low-gluten flour, and stir quickly with a wooden spoon. When you see a layer of white film appear in the pan and the dough starts to clump together, turn off the heat immediately when it stops sticking to the pan.

10. When the dough has cooled down to a point where it is no longer hot to the touch, beat in an egg and stir evenly with chopsticks. Wait until the dough is fully absorbed before adding an egg. Stir well.

11. Add eggs according to the absorbency of the dough. Observe the state of the batter on the chopsticks. When there is 3 to 4 cm of batter hanging on the chopsticks and it does not fall off, the batter is ready. Preheat oven to 210 degrees.

12. Use a spoon and a pair of chopsticks to scoop out the batter into a baking tray lined with tin foil and shape it. Or put it into a piping bag and squeeze out flower shapes. (I'm lazy... I don't want to put it in a piping bag...)

13. Bake in the oven at 210 degrees for 10 minutes to allow the high temperature to evaporate the moisture of the puffs quickly. Then turn down to 180 degrees and continue baking for 20 minutes. (My oven didn’t brown evenly, so I baked it for about 25 to 30 minutes.)

14. Take out after baking and cut the puffs horizontally with a knife.

15. Put the chilled custard sauce into the piping tube and squeeze it into the gap. You can also squeeze it in from the hole at the bottom of the puff.

16.Finally, sprinkle powdered sugar on the surface of the puff for decoration. Then you can eat it while it's still crispy~~ :)

After reading the editor’s introduction, are you very interested in these custard-filled puffs? Then don’t wait any longer and try them yourself right away.