Bake fluffy sponge dough and add custard cream afterwards.The custard cream contains butter and is rich and smooth.
Ingredients
- Whole egg (M size) 1 piece
- Caster sugar 40g
- Starch syrup 6g
- Light flour 35g
- Milk 15g
- Unsalted butter 15g
Syrup
- Water 50g
- Granulated sugar 65g
Custard cream
- Milk 80g
- Egg yolk 1 egg (18-20g)
- Granulated sugar 20g
- Light flour 10g
- Unsalted butter 20g
Instructions
- Put the whole eggs, caster sugar, and starch syrup in a bowl, loosen them, and heat them over a hot water bath to about the same temperature as human body temperature.
- Once the hot water bath is empty, heat the milk and unsalted butter in a separate bowl.
- Whisk 1 with a hand mixer.As a guideline, beat on high speed for about 2 minutes until it becomes whitish and thick, then beat on low speed for 1 minute to improve the texture.
- Sift the flour and add in about 3 portions, then mix with a rubber spatula, being careful not to knead.
- Add some of the dough to a bowl of warmed milk and unsalted butter and mix well with a whisk.
- Once mixed well, put it back into the egg bowl and mix thoroughly with a rubber spatula.
- Spray a muffin tin with oil spray, put the batter into a piping bag, and pipe into 6 equal pieces (about 25g each).
- Bake in an oven preheated to 180℃ for about 11 minutes.*The baking time may vary slightly, so please check the baking color to judge.
- After baking, cover the surface with a baking sheet, place a wire rack on it, and flip it over.
- It will pop right out of the mold, so let it cool on a wire rack with the surface facing up.*If you leave it upside down, the adhesive side to the sheet will get stuffy and come off, so immediately turn it upside down and let it cool.
- Custard cream : Place egg yolks, granulated sugar, and soft flour in a heat-resistant bowl and mix with a whisk.
Meanwhile, put the milk in a mug and heat it in the microwave at 600W for 40 seconds. - Add the milk in two parts to the bowl and mix with a whisk.Strain once with a tea strainer.
- Cover loosely with plastic wrap and heat in the microwave for 1 minute.It will be solid in some places, so mix it all together with a whisk to make it smooth.
- Heat for another minute.Mix well with a whisk.
- Cover the surface with plastic wrap.Fill a plastic bag with ice water and place it on top of the cream to cool it quickly.
- Once the cream has cooled well, use a hand mixer with the blade attached to one side and knead it again until it is smooth.
- Add unsalted butter that has been brought to room temperature.
- Mix well with a hand mixer, and finally mix everything well with a rubber spatula.
- Finishing : Place the syrup ingredients in a pot and bring to a boil to dissolve the sugar.
- Transfer to a bowl and let cool completely.
- Spread a quick layer on the surface of the baked and cooled sponge dough.
- Use a chopstick to make a hole on the side for pouring the cream.
- our cream into the choux nozzle (round nozzle is also acceptable) and squeeze into the hole (approximately 12g each).*Please be careful not to add too much as the surface will burst.
