Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙

Tie Guan Yin Custard Cream Puffs 鐵關音卡仕达泡芙

Ingredients:

Craquelin:

35g Lurpak butter, salted

20g SISNext Half Calorie Sugar Blend

35g Blue Jacket plain flour

3g Tie guan yin powder

Custard cream:

2 egg yolks

30g SISNext Half Calorie Sugar Blend

20g cornflour

250ml Ramli UHT milk

3g Tieguanyin powder

120g Anchor whipping cream

1 Tbsp SISNext Half Calorie Sugar Blend

Choux pastry:

50g Lurpak butter, salted

100g water

65g Blue Jacket bread flour

3g Tie guan yin powder

2 large eggs

Method:

1. Craquelin: Whisk butter & sugar till combined. Sift in flour & Tie guan yin powder. Whisk to form a soft dough. Chill in fridge for later use

2. Custard: Whisk yolks, sugar, cornflour & a bit of milk in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Transfer it to a bowl & cover with cling wrap. Refrigerate for later use

3. Choux: Put butter & water in a saucepan. Bring to boil. Add in flour & tieguanyin powder. Use a spatula to stir till combined. Transfer the dough to electric mixer. Beat on low speed & add in eggs  till batter becomes a thick paste

4. Pipe batter onto silpat mat & top with a small piece of craquelin

5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.

6. Whisk whipping cream & sugar till peak & mix in the Tie guan yin custard. Pipe into the puffs & decorated as desired