How to make crispy puffs with custard sauce

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the method of making custard crispy puffs.

2.212 Crispy Skin Method: I suggest making the crispy skin first and then the puffs. This way, novices won’t be in a rush. After all, the crispy skin needs to be refrigerated after it is made.

3.1 How to make puffs: Mix low-gluten and high-gluten flours and sift.

4.2 Use a rubber spatula to mix well and knead it into a stick. Wrap it with plastic wrap and refrigerate for 30 minutes (ignore this if you don’t want to make crispy crust)

5.12 Pour water into the pot, cut butter into small pieces, fine sugar, and salt. Heat until all the ingredients are melted and boiling (about 95 degrees)

6.21 Remove from the heat. Add all the sifted flours at once. Use a rubber spatula to quickly mix into a dough. Mix it the same way you would stir-fry vegetables, but do not stir in circles! !

7. Heat over medium heat again and stir constantly to prevent the dough from burning. Continue until the dough becomes sticky (a thin film forms on the bottom of the pot). Turn off the heat and pour into a bowl.

8. Add a small amount of beaten egg liquid while it is still hot and stir with a spatula. Pay attention to the hardness of the dough. Add egg liquid in small amounts several times (it’s okay if you don’t use up all the egg liquid) until it becomes a batter. Hang it on the spatula in an inverted triangle shape.

9. Put it into the piping bag and squeeze it onto the baking tray. Apply the remaining egg liquid on the surface. (You don’t have to apply it.)

10. After making the basic puffs, the crispy skin can be used. Take out the previous crispy skin, slice it and place it on the puff paste. Preheat the oven to 200 degrees. Up and down. 30 minutes (the length of time depends on your own oven)

11. Ding~ After baking, take out and cool.

12. Here is how to make the filling for the puff custard (I am so tired of typing)

14. Beat the egg yolks. Add the remaining half of the sugar and continue beating. Then sift in the low flour and mix well.

15. The milk in the pot is boiling. Turn off the heat and slowly pour the milk into the stirred low flour and egg yolks in portions. Stir while pouring.

16. Mix everything evenly. Sieve and heat in a pot.

17. Keep stirring to prevent the pot from getting stuck until it boils. Add unsalted butter and continue stirring until it thickens. Turn off the heat and add vanilla extract. Pour into a container and cool.

18. Beat the cooled custard sauce with a whisk until soft, then use a spoon or put it into a piping bag

19. Cut the fat puffs and squeeze the custard sauce on them. The custard crispy puffs are now ready.

The method of making custard crispy puffs has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.