Halloween is just around the corner. If you are still not too sure what to make for halloween dessert. You can treat yourself with this! I got this beautiful kabocha. Couldn’t resist to make many dishes with it. It has nice dark yellow flesh and contents lots of concentrated sweetness. It’s very suitable to make not jus stew but many pastries. To enjoy its color and this sweetness, I decided to make custard cream and fill into puffs. Some people may not like this type of yolk flavored cream. Maybe just because of its eggy smell. Don’t worry, adding kabocha purée can transform into not just colorful but to have another layer of sweetness and it can cover up unwanted eggy smell in your custard cream. Because this cream is very versatile, you can use it as tart or pie filling, or just simply wrap it with French grapes! These puffs come in nice and handy. You make a big batch of it. And serve them as Halloween sweet treats instead of candies!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes 12 ~
60g Cake four
40g Unsalted butter
[ Kabocha Custard Cream ]
25g Corn starch
150g Kabocha squash
[ Directions ]
1. Peel the skin, spoon out the seeds and slice.
2. Steam or microwave it util soft.
3. Mash it with a fork.
4. Separate yolks and egg white.
5. Put yolks into a large bowl and add sugar.
6. Start whisking keep on going until it turns into…
7. “mayonnaise-like” light yellow as the picture shown.
8. Add corn starch.
9. Mix well so that no lumps are formed
10. Heat the milk until bubbling.
11. After bubbling, pour into yolk mixture.
12. Mix well.
13. Pour back into the pot.
14. Place the pot over medium heat. Keep whisking while heating.
15. It’ll start coagulating as being heated. Bring the cream to a boil and shut off the stove.
16. Add Kabocha puree through a strainer.
17. Finely strained Kabocha puree gives smooth texture.
18. Mix well…
19. Transfer the sauce into a bowl.
20. Cool off the cream.
21. I’m using a pastry bag with 1cm diameter tip attached.
22. Twist the bag…
23. And squeeze into the tip.
24. Place in the tall cup so you can easily fill in the mixture.
25. Lay a sheet of baking paper on a oven pan.
You can start preheating an oven to 200℃
26. Cut butter into small pieces.
27. Sift cake flour.
28. Pour water into a pot.
29. Add butter.
30. And salt.
31. Turn on the stove, bring it to a boil.
32. After boiling, shut off the stove and add flour.
33. Mix well and then turn on medium heat.
34. Keep mixing while heating. You can shut off the stove as soon as a very thin layer of skin appeared on the bottom of the pot.
35. Mix two eggs.
36. Add about 1/4 amount of egg mixture.
37. Mix well to blend in egg mixture and then add another 1/4 egg.
38. Repeat the steps until the mixture reaches to the appropriate stiffness.
39. Lift the spatula and and see how mixture drips. The best condition would be forming triangle shape and drips very slowly. If it doesn’t drip at all, the mixture needs bit more egg to soften.
40. Pour in the puff mixture into the pastry bag.
41. Roughly plan where to squeeze the mixture on the baking pan.
42. Squeeze out 12 round balls evenly with enough space each other.
43. With a fork, gently stroke the surface to smooth out the peak.
44. Finally apply plenty water on the surface. Because I want to make rather dark skin puffs, I decided to use yolk. Evenly brush on each surface. Otherwise you can simply spray water.
45. Place the pan into preheated(200℃) oven. Bake for 15~18 minutes.
46. Hey~! You can see the puffs are growing! After 15~18 minutes, you can turn down to 180℃. and keep baking for another 10~15 minutes or so.
47. When it’s ready, you can remove the pan from the oven. Put them on the rack to cool off.
48. You have two ways to fill in the cream. You can cut into half.
49. Or poke a hole on the bottom with a chop stick. And with a pastry bag, inject the cream.
50. Add the cooled cream into a pastry bag with star tip attached.
51. This time I decided to squeeze in side-way-cut puffs.
52. Sprinkle icing sugar on the top.
Your pretty Kabocha Custard Creamed Puffs are ready!
Happy Halloween~♪ o(^◇^)o
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