【Puff pastry cake with egg custard filling】

【Puff pastry cake with egg custard filling】

by MaomaoMom

Puff pastry treats are my family’s favorite. Making puff pastry is a long and tedious process that takes several hours to prepare. It requires rolling, folding and resting the pastry several times before you can continue with the recipe. For that reason, many even some chefs on TV prefer to use the puff pastry bought from supermarket.

Chinese baking has similar puff pastry treats such as the famous airy flaky egg tarts which are served in most Chinese restaurants as Dim Sum. Traditionally, Chinese puff pastry dough is made from lard and flour. However, in my recipes I use mostly corn oil as a healthy alternative. If it is done right, the result is amazing. You can truly enjoy these multi-layered and flaky delights without much guilt. This puff pastry cake with egg custard filling is my son’s favorite treat.

 【Puff pastry cake with egg custard filling】
Prepare time: 1.5 hours

Cook time: 25 minutes

Level: Medium

Serves: 12 servings

Ingredients:

Egg custard filling:

1) 3 extra large egg yolks, ½ cup sugar (105g), 1/3 cup+1 tbsp milk (88g), 3 tbsp all purpose flour (34g);

2) 2.5 tbsp dry milk powder (14g), 2.5 tbsp butter (35g);

Puff pastry:

3) 1 cup unsifted all purpose flour (160 g), 2 tbsp fine sugar (28g);

4) 1/3 cup + 4 tsp water (88 g), 1.5 tbsp lard (22g), 1.5 tbsp corn oil (20g);

5) 2 tsp all purpose flour;

6) ½ cup + 3 tbsp unsifted cake & pastry flour (97g), ¼ cup corn oil (53g)

Egg wash:

7) 1 egg yolk + 2 tsp water, whisk well.

Directions:

Egg custard filling:

1: Place all ingredients of Ingredient 1) in a medium size microwave safe bowl, whisk well with a fork (Picture 1). Add in milk powder and butter mix of Ingredient 2) and whisk well (Picture 2). Place the bowl in the microwave, heat on high for 40 seconds. Stir the content and then heat for 30 seconds, reheat with 20 second intervals until fully cooked (Picture 3). Let it cool then divide into 12 equal portions. Form into balls with both palms then set aside (Picture 4).

奶黄酥饼p1 【Puff pastry cake with egg custard filling】
Dough:

3: Combine all ingredients of Ingredient 3) in a container and mix well (Picture 5). Add in all ingredients of Ingredient 4) to form soft dough. The dough can be quite sticky. Add 2 tsp flour and knead to form smooth dough (Picture 6). Cover with a damp cloth and let it stand for 20 minutes.

Oil paste:

4: Combine all ingredients of Ingredient 6) in a small container (Picture 7). Mix well with a spoon (Picture 8), then cover and set aside.

 【Puff pastry cake with egg custard filling】
Puff pastry:

5: Rub some corn oil on both hands and working surface. Knead the dough a few times and divide into 12 equal portions. Roll out each portion into an oval about 10 cm long, and smooth on 1/12 of oil paste (Picture 9). Fold the dough twice: fold the bottom third up and the top third down (Picture 10). Turn 90 deg., press down and roll out into a 4×12 cm rectangle (Picture 11). Again, fold the bottom third up and the top third down (Picture 12).

 【Puff pastry cake with egg custard filling】
6: Roll the dough out into a 12×16 cm rectangle (Picture 13). Fold from left to right to form a slender roll (Picture 14). Roll from bottom to top (Pictures 15 and 16). Cover with food wrap while working on the remaining 11 portions.

7: Press down the dough and roll out into an 8 cm circle. Place one egg custard ball (Picture 17) on top. Carefully work the dough up to cover the filling and seal the edge (Picture 18). Place it upside down inside a 7 cm round cookie cutter. Gently press with fingers to about 1.3 cm thick (Picture 19). Repeat for the remaining 11 portions.

8: Preheat oven to 375F, place all 12 pieces on a parchment paper lined baking sheet (Picture 20) and brush with egg wash. Bake for 20-22 minutes, broil low for 1-2 minutes for desired color. Cool before serving.

 【Puff pastry cake with egg custard filling】
Tips:Leftover can be stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. Prior to serving, heat in the microwave oven for 40 seconds and bake at 350F for 6 minutes.

pf button big 【Puff pastry cake with egg custard filling】

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43 Responses to 【Puff pastry cake with egg custard filling】

  1. annie says:

    没有油酥可以吗?

  2. annie says:

    那有什么可替代的吗

  3. annie says:

    成功了,没有用油酥,也有分层哎

  4. candicedemo says:

    毛毛妈,想请教一下,为什么大多数人都都是用猪油或者黄油做,而你主要用的是玉米油呢。我昨天中秋节做了三种酥皮月饼,发现用shortening和butter做的都比较干酥,而按照你的玉米油做的比较软,膨胀的也不是很厉害,酥倒也是酥的。另外还有个问题,我犯了一个错误,在把100g低筋面粉和50g黄油揉面的时候,我先用microwave融化了黄油,没想到揉出来的面冷却后硬硬的,完全不知道如何处理了,后来被我扔到冰箱里,还是不知道怎么办,更硬了。貌似 黄油应该软化了使用才正确,是这样么?谢谢!

  5. Amy says:

    毛毛妈,您好!想问您一下,如果水皮和油皮里的玉米油用油酥代替,是否克数不变?奶黄酥饼看着太好吃啦!

  6. 陌陌。 says:

    毛毛妈,我们这边有流沙包,应该跟奶黄包差不多,但馅儿是浓稠可流动的,您能研究下么?我试过很多方法,都做不出来,跟您的方子做东西都很成功,您能研究下这个么?

  7. Sonia Liu says:

    毛毛妈有好的分离蛋白和蛋黄的方法吗?我每次都是先打破一个小口,慢慢流出蛋白,再取出剩余的蛋黄,很慢又麻烦,希望有快速有效的方法。

  8. Kylie Aaron says:

    毛毛妈,你好。为什么我做蛋黄馅,放微波炉,不管怎么打都是液体状态,不成块状呢?

  9. olivia says:

    Hi,毛毛妈,谢谢你的分享。我想请问没有奶粉,可以用什么代替呢?

  10. yannyfly says:

    今天做了这个酥饼,味道是满好的,我特别喜欢酥饼类的东西;很像小时候的老式点心

    我想请问毛毛妈,为什么我每次折叠时,油皮老是会跑出来呢?
    今天做好等烤箱加热时,发现酥皮塌陷,是什么原因呢

  11. Keri says:

    Hi,毛毛妈, re #7 “Press down the dough and roll out into an 8 cm circle”, do I keep the dough stand upright ( like picture 15) or let the dough lie flat on the surface and then press down and roll out into a 8cm circle?

  12. Pingback: » 9.29 山东人中秋聚会-豆沙蛋黄酥-苏式鲜肉月饼-奶黄酥-栗蓉酥 All about Mooncakes Jars of Dream

  13. shjljy says:

    请教毛毛妈:没有奶粉和油酥能作这款甜点吗?

  14. vivian says:

    毛毛妈, 您好:

    我想请问如果前一天把酥饼做好,但是不烤,放到冰箱冷藏,第二天早上起来再烤可不可以?需不需要调整烤箱温度?需不需要先室温放置一段时间再烤?谢谢!

  15. erniuniang says:

    Hello Maomao Mom,

    Could you please tell me where I can buy the”直径7厘米的圆圈 “,thank you!

    erniuniang

  16. MaomaoMom says:

    You may find at your local store for cookie cutter.

  17. ei says:

    Hello, can i substitute lard with butter and pastry flour for cake flour ;(

  18. Arora C says:

    毛毛妈,我按照您的步骤做的油皮和水皮,但是不知道为什么,做出来外表就是白生生的面,一点都没有酥皮的样子,这是怎么回事呢

  19. wangice says:

    毛毛妈,我尝试了做这款奶黄酥饼,但是觉得做出来的皮料很死,就是不够疏松,请你指点一下。在做了第14步卷成圆筒这个步骤,我觉得会不会把面卷的太死了呢?谢谢。

  20. flasklily says:

    请问毛毛妈,没有lard怎么办?可以用别的东西代替吗?

  21. kexin says:

    Maomaomom,

    您好!

    很感谢您在百忙中,还研究出了这么多美味而且详细的菜谱。 特别喜欢您的酥皮点心的配方。做了鲜肉月饼,牛舌饼等等, 都很成功。孩子每天上学带5-6块酥皮点心做午餐,全都吃光。 另外按照您研究出的珍珠丸子菜谱,也是百分百成功,也是孩子的最爱。这两天让他看了您的菜谱,他说他都想吃。 乐坏了我啊,因为他属于不太爱吃饭的孩子。 再次感谢您热心服务大家。

    Best wishes

  22. LingLing says:

    Hello Maomao Mom,

    Thanks for the recipe, I really eager to try it .

    I want to make some kinds of the filling like chocolate, cheese and durian etc,
    could you please teach me how to make it ?

    Thanks very much for the reply.

    Best regards,
    LingLing

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