[Ingredients]
40g butter
2g salt
2g sugar
100ml water
60g cake flour
100g egg
[Coffee Custard Cream]
2 egg yolk
50g sugar
10g cake flour
10g cornstarch
200ml milk
3g instant coffee
[Others]
150ml whipping cream
Egg wash
Grated almond
Icing sugar
[Steps]
Place butter, water, salt and sugar in a saucepan. Cook until boiled. Turn off fire.
Sift in flour and cook over low fire. Cook till moisture evaporates and a dough is formed. Remove from heat.
Place dough in a bowl. Beat egg and pour in half the amount, mix well. Gradually mix in egg until the right consistency is achieved – when batter is scooped up and let drop, a triangle should form at the bottom edge as shown.
Transfer batter into a piping bag fitted with a round tip. Pipe out 6cm in diameter rings on a baking tray.
Brush rings with egg and sprinkle almond over. Bake in a preheated oven of 180degC for 30-40mins. Let cool then slice each horizontally forming 2 halves.
CUSTARD: Place milk, coffee and 5g sugar in a saucepan, cook till boiled.
Whisk egg yolk with remaining sugar in a large mixing bowl.
Whisk coffee milk into egg mixture. Sieve mixture back into pan. Cook over medium fire, stirring until big bubbles appear. Remove from heat.
Pour custard into a bowl and cover with cling film. Chill until required.
Place cream in a bowl and place bowl in a bowl of ice. Whisk cream until ready.
Whisk custard until loosen and fold whipped cream in in 3 additions. Transfer batter into a piping bag fitted with a star tip.
Pipe custard onto puff base and place puff top over. Dust icing sugar over.
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