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April 07, 2018
Servings : 4
finish time: 90 mins
Pastry Cream (custard cream)
2 large egg yolks
1 teaspoon vanilla/1 vanilla pod
240 ml milk
115g unsalted butter, cubed
Pinch of salt
95 g cake flour
4 llarge eggs
300g heavy cream, whipped
Powdered sugar, for garnish
Make the custard: Mix 40ml milk with cornstarch, whisk together the sugar, vanilla, and 200ml milk bring to boil then add egg yolk, stirring when you cook. Pour into corn starch and back to heat, stirring well until custard texture and very smooth. Cover with plastic, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes - 45mins
Preheat the oven to 190˚C. Line a baking sheet with parchment paper.
Make the pastry choux ring:
In a medium saucepan, bring the water, butter,and salt to a boil over medium heat.
As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and
add eggs to the dough, one at a time, being sure to fully incorporate each egg before adding the next. continue stirring vigorously and they will eventually come together to form a smooth, shiny dough.
Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top.
Bake for 20 minutes.
Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
Turn off the oven and leave the puff pastry inside for another 10 minutes.
Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Place the top half of the shell. Dust with powdered sugar.
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