Famous Red Bakery Custard Puffs Food

HOW TO MAKE CREAM PUFFS

Steps:

• For the pastry cream:In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat. Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using. For the cream puff shells (choux pastry):Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2-3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan. Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there's no need to add the final egg. If not, add the egg and beat until fluffy. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top. Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes. Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.For the sweetened whipped cream:Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form. To assemble the cream puffs:Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip. Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.

CREAM PUFFS WITH CUSTARD FILLING

Steps:

• For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
• Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
• Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
• Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
• Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
• For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
• Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

FAMOUS RED BAKERY CUSTARD PUFFS

Steps:

• Preheat oven to 220degrees celsius.
• Boil water, butter, sugar and salt in a covered pot. Add in flour and cook 2 minutes, stirring.
• Transfer to a bowl and beat for a further 2 minutes.
• Beat eggs in one by one till each has incorporated well. Beat in egg white in the same manner.
• Place 1 tbsp of dough on a baking sheet, well spaced apart. Bake for 5 minutes.
• Reduce heat to 180 degrees celsius and bake for another 15mins.
• Remove, slit the puffs a little to let steam out and bake another 15 minutes Cool at a fan.
• Custard:.
• Combine egg yolks, custard powder and sugar together with tbsp of the milk.
• In a pot, bring the rest of the milk to a simmer.Turn off heat.
• Pour milk in slowly to egg mix, whisking non stop. Return to heat and cook over low heat till thickened. Cool.
• Fill puffs with cooled custard.

BERRY CUSTARD PUFF

Steps:

• Preheat oven to 200 deg celsius.
• Cut pastry sheet into 8 rectangles.
• Place on lightly greased oven tray.
• Glaze with beaten egg.
• Place in oven for 10 minutes or until puffed and golden.
• Melt jam in a saucepan over low heat.
• Add sliced strawberries and other berries, heating gently until softened.
• Place 1 baked pastry pastry on each serving plate. Top with berry mixture.
• Top with another baked pastry and pour warm custard over the top.
• Bring water and sugar to boil, stirring until sugar is dissolved, add orange rind and cook 5 minutes.
• Garnish with orange rind on top of custard.
• Indulge!