Halloween Dessert, Squash Recipe-Kabocha Cream Puffs

 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
100ml Water
2g Salt
2 Eggs
[ Kabocha Custard Cream ]
3 Yolk
60g Sugar
25g Corn starch
250ml Milk
150g Kabocha squash

 

[ Directions ]

1-
1. Peel the skin, spoon out the seeds and slice.
POINT-ENG

Kabocha has less water and concentrated sweetness with dark yellow flesh. It’s suitable to make not just stew but many kinds of pastries as well. Though you CAN use other type of squash but avoid using pumpkin.

 

 

2-
2. Steam or microwave it util soft.

2-
3. Mash it with a fork.

2-
4. Separate yolks and egg white.
POINT-ENG

I usually crack eggs into a bowl and directly scoop yolks with fingers. This way you can remove not just egg white also membrane.

 

 

2-
5. Put yolks into a large bowl and add sugar.

2-
6. Start whisking keep on going until it turns into…
POINT-ENG

If you are using cold eggs you may have to spend long time to make into foam. To speed up the process, you can water bath the bowl so that yolks gets warmed up and changes into foam quickly.

 

 

2-
7. “mayonnaise-like” light yellow as the picture shown.

2-
8. Add corn starch.

2-
9. Mix well so that no lumps are formed

2-
10. Heat the milk until bubbling.

2-
11. After bubbling, pour into yolk mixture.

2-
12. Mix well.
2-
13. Pour back into the pot.

2-
14. Place the pot over medium heat. Keep whisking while heating.
POINT-ENG

Once it’s mixed with starch, it easily burns on the bottom of the pot. Make sure to scrape the bottom including the corner with your whisk or spatula.

 

 

2-
15. It’ll start coagulating as being heated. Bring the cream to a boil and shut off the stove.

2-
16. Add Kabocha puree through a strainer.

2-
17. Finely strained Kabocha puree gives smooth texture.

2-
18. Mix well…

POINT-ENG

You can add some vanilla extract for an extra fragrance.

 

 

2-
19. Transfer the sauce into a bowl.

2-
20. Cool off the cream.
POINT-ENG

This custard cream can be used not just for puffs, it’s also suitable for tart filling. Wrapping with crapes is also a great way to enjoy! The cream can last in the fridge for two days maximum.

 

 

1-
21. I’m using a pastry bag with 1cm diameter tip attached.

2-
22. Twist the bag…

2-
23. And squeeze into the tip.
POINT-ENG

This way you can prevent from leaking while filing in puff mixture into the bag.

 

 

2-
24. Place in the tall cup so you can easily fill in the mixture.

2-
25. Lay a sheet of baking paper on a oven pan.
You can start preheating an oven to 200℃
POINT-ENG

Because maintaining puff mixture’s temperature is very important. Needs to be squeezed and baked as soon as the mixture is made. Make sure to have all these items ready before start making puff mixture.

 

 

2-
26. Cut butter into small pieces.

2-
27. Sift cake flour.

2-
28. Pour water into a pot.

2-
29. Add butter.

2-
30. And salt.

1-
31. Turn on the stove, bring it to a boil.
POINT-ENG

Make sure to bring the liquid to a boil. Otherwise, puff may not inflate well while baking.

 

 

2-
32. After boiling, shut off the stove and add flour.

2-
33. Mix well and then turn on medium heat.

2-
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.
POINT-ENG

This step is to evaporate the excess water and to bring the mixture to high temperature.

 

 

2-
35. Mix two eggs.

2-
36. Add about 1/4 amount of egg mixture.
POINT-ENG

Do not add all eggs at once, it’ll separate and it may not blend in very well.

 

 

2-
37. Mix well to blend in egg mixture and then add another 1/4 egg.

2-
38. Repeat the steps until the mixture reaches to the appropriate stiffness.
POINT-ENG

You may not need to add all two eggs. Just to see how the mixture turns out…

 

 

2-
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.
POINT-ENG

But don’t add too much egg. Once it gets too runny, it will flatten out when it’s squeezed on a pan and may not form into puffs with hight.

 

 

2-
40. Pour in the puff mixture into the pastry bag.

2-
41. Roughly plan where to squeeze the mixture on the baking pan.
POINT-ENG

Once it’s squeezed out, it’ll be hard to adjust the location.

 

 

2-
42. Squeeze out 12 round balls evenly with enough space each other.

2-
43. With a fork, gently stroke the surface to smooth out the peak.
POINT-ENG

If you want to control where to crack the puff when baking. You can lightly draw a cross on the surface with tooth pick. This can guide the mixture where to crack when it’s inflating.

 

 

2-
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.
POINT-ENG

To let puffs inflate well, the surface needs to stay moisted. If it drys out too fast, it’ll get harden and prevent the puff from inflating. You can either use whole egg, yolk, egg white, or water to moist the surface before start baking.

 

 

2-
45. Place the pan into preheated(200℃) oven. Bake for 15~18 minutes.
POINT-ENG

First, use high heat to raise the puffs and then lower the temperature,  keep on baking until all the puffs set the hight.

 

 

2-
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.
POINT-ENG

Baking time should be varied depending on each individual oven. It may have a different heating effect.

 

 

2-
47. When it’s ready, you can remove the pan from the oven. Put them on the rack to cool off.
POINT-ENG

If the cracked area is still very soft, it may shrink when they cooled off. You may continue baking at low temperature or shut off the heat, leave the puffs in the oven, use residual heat to keep baking until it completely
cool down. This way they can turn into very crispy puffs.

 

 

2-
48. You have two ways to fill in the cream. You can cut into half.

2-
49. Or poke a hole on the bottom with a chop stick. And with a pastry bag, inject the cream.

2-
50. Add the cooled cream into a pastry bag with star tip attached.

1-
51. This time I decided to squeeze in side-way-cut puffs.

2-
52. Sprinkle icing sugar on the top.
Your pretty Kabocha Custard Creamed Puffs are ready!
Happy Halloween~♪ o(^◇^)o

Copyright © MASA’s Cooking- All Rights Reserved.

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