(yields 50-60 pcs)
A. Puff top
85g flour
50g sugar
Pinch of salt
65g butter, very cold, sliced
1/2 egg yolk (grade A)
Mix all ingredients (except yolk) in bowl and rub butter with fingers until dough is crumbly. Stir in yolk until it forms a clump. Roll the dough onto a plastic (8"x12") and keep refrigerated at least 15 mins before use.
* Double this recipe will yield a 9"crust for sweet pies. Bake for 40mins at 140 degrees F. Leave cool. Brush inside with melted chocolate and fill with Vanilla Pastry Cream and top with fruits.
B. Vanilla Pastry Cream
2 cups milk (Dutch Lady Full Cream)
100g sugar (50g in bowl and 50g in saucepan)
pinch of salt
4 yolks (grade A eggs)
45g cornstarch
vanilla extract
vanilla bean (optional)
In saucepan, combine milk, 50g sugar, salt (and vanilla bean) and cook over medium heat until it bubbles. In bowl, whisk 50g sugar, cornstarch and yolk until smooth.
When the milk has bubbled, take one cup hot milk and pour slowly into egg mixture and whisk vigorously. Then transfer egg mixture into milk mixture in saucepan and cook until it thickens, Remove from heat and add vanilla. Wrap cream with plastic sheet and let it cool. (Can prepare ahead and refrigerate). When about to use, whip 1/2 cup whipping cream until hard peak, and mix the two creams together.
C.Choux Pastry (Puffs)
113g butter
228g water
1 tsp sugar
1/2 tsp salt
175g all-purpose flour
4 large eggs
In a saucepan, combine butter, sugar, salt and water. Bring to a boil and remove from heat. Add flour and stir well. Return saucepan from heat and cook mixture until it pulls away from the sides and a film forms at the bottom of the pan. Transfer mixture to a standing mixer and beat for 1 minute (to take out the heat). Add eggs one by one and stop one minute after the last egg in. Mixture should be thick.
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| Pipe batter onto tray. |
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Cut A into small rectangles and place it on top of piped C.
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| Bake at 180 degrees F for 30 mins. When cool,pipe in the filling and dust lightly with powdered sugar. |
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