I'm doing it this time with plain puffs topped with fresh lemon custard cream, thick and light, and balanced just right. Choux we have not done for a while, today is just to review the three elements of choux batter: heat twice, flour paste and inverted triangle state. All of this is in place, and it is certainly no problem to do a good choux.
By Cha Su Su Baking Diary
<h2>Royalties</h2>
Puff skin:
Butter 65g
Milk 130g
Low gluten flour 80g
Salt 1g
Eggs 135-140g
Custar Cream:
2 egg yolks
35g sugar
Cornstarch 18g
Milk 220g
Lemon zest half a piece
Butter 50g
Light cream 90g
ornament:
Powdered sugar to taste
<h2>Practice steps</h2>
1: First sift 80g of low gluten flour and set aside.
2: Then put 65g butter, 130g milk and 1g salt in the pot, cook the butter on low heat, and bring to a boil over medium heat. Bring to a boil and turn off the heat
3, immediately pour in the sieved flour, quickly stir evenly, stir until the dough has no dry powder, turn on the low heat again, use the way of pressing and mixing to blanch the dough, the time is about 30s-1min, and then pour into a large basin, spread out and cool
4, after the dough is not hot, 135g-140g egg liquid is added to the batter in parts, stirred until fully absorbed, then added to the next time, and finally the batter will hang on the egg beater, there is a 3-5cm or so inverted triangle shape is the best state
5: Squeeze half of the puff paste into a 6-inch mold covered with oil paper, slightly flatten it into the preheated oven, heat up and down at 180 ° C, bake for about 25-30 minutes. The last 5-10 minutes pay attention to the color, the color is too dark to cover the tin foil. (Bake twice in a small oven, two in a large oven at a time!) ）
6: Next, make lemon custard cream: 2 egg yolks add 35g sugar, 18g corn starch and 1/2 lemon zest and stir well
7: Slowly pour in 220g of warm milk (30-40 ° C) and stir well, then pour back into the small milk pot and cook over low heat until thick
8: Pour into a bowl and put on plastic wrap to cool, lemon custar sauce is ready
9: Put 90g of light cream in the basin and beat until 6-70% set aside.
10, whisk without washing continue to beat 50g of softened butter, after whipping smoothly, add a spoonful of cool lemon custard sauce, slightly whisk evenly (this step is to increase viscosity, and then add granulated sugar will not stick to the bottom)
11, add 35g of granulated sugar and beat evenly, then continue to add the remaining custard sauce in parts, and finally add the light cream that was beaten in advance and stir evenly, and the lemon custard cream will be ready
12, in the mold around a mousse circle, put in a well-made puff skin, pour in the prepared Kasda cream, slightly smoothed, press a piece of puff skin, refrigerate for 4-5 hours, sprinkle the surface with moisture-proof powder can be
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