Whenever & Whatever I like

Procedures:

1. Prepare to make the Cream first. Measure everything before you start doing.

2. Pour the milk and vanilla extract into a pot, heat until it starts to boil, set it aside.

3. In a medium size bowl, beat egg yolks and sugar until they lighten in color. 

4. Sift in the cake flour, matcha powder, and corn starch, 2/3 of hot milk mixture, and mix well. 

5. Transfer the mixture back into the pot. Cook at medum heat and keep stirring. (Be careful of this step! The cream can be burnt easily ) Remove heat right after you see it starts to have bubble and thicken.

6. Transfer the cream into a container and refrigerate for at least two hours. 

7. Prepare to ingredients for Craquelin. 

8. First mixing the brown sugar with butter. (using hand or a whisk)

9. Then add in the all purpose flour. Knead it until it forms a dough.

10. Place the dough between two layer of plastic wraps on the working station, roll it out to form a 5mm thickness. Close the wrap and place the craquelin in the fridge for a least an hour.

11. Prepare to make the puff. Measuring all the ingredients.

12. In a metal pot, pour in the water and butter, and bring them to boil. 

13. Remove heat, add in the flour. Using a wood wooden spoon or spatula. Flour will slowly combine and form a dough.

14. Heat the dough at medium heat. Keep mixing until it form a thin layer at the bottom of the pot.

15. Remove heat and transfer the dough into a clean medium bowl. 

16. Lightly beat the egg in another small bowl, then slowly mix into the dough. 

17. Mix them until it forms a thick mixture. Use the wooden spoon to take up the mixture and drop it into the pan, you can see that the misture forms an unside-down triangle, means it is the right consistency. 

18. Transfer the mixture into a pipping bag. Place a sheet of parchment paper on a baking pan. 

19. Preheat the oven to 390F.

20. Pipe a 2cm circle of mixture on the pan. Use water to smooth the tip to form a smooth surface. Sprinkle more water on every misture to prevent dry out. 

21. Take out  the Craquelin from the fridge, open the plastic wrap. Use a 2 cm circle cookie cutter to cut 12 peices craquelin. 

22. Place one craquelin curcle on a puff mixture. Then bake them for 30 minutes. 

23. When the puffs are baking, take out the cream. Whip 100ml of whipping cream with sugar on top of a bowl of ice.

24. Fold in the whipping cream into the cold cream mixture. 

25. Transfer the cream into a pipping bag with  medium round tip.

26. Cold the puffs completely on a rack and use a chopstick to make holes for the cream.

27. Pipe in the cream into the puff.

28. Bon Appétit!

Link related to this product:

https://www.youtube.com/watch?v=kYHGO4rvelo