How to Make Cream Pies with the Oven

1. The crust

Ingredient :

• 130gr All-purpose flour No. 13
• 70gr Unsalted Butter (if you don’t have it, you can use Tuong An Butter)
• 2 grams of salt
• 4 chicken eggs
• 250ml filtered water

Making :

• Put water and unsalted butter in a pot and put on the stove to cook (stirring well) until the butter melts, then add a little salt and turn off the heat.
• Next, immediately sift in the flour (this operation needs to be done quickly so that the flour is cooked).
• Mix well until the dough is loose.
• When the dough is slightly warm, add 1 egg and mix well and add each egg in turn until the dough flows in large pieces.
• Put the dough in a piping bag and pipe round sundaes or cake sticks as you like.
• Bake the cake for the first 10 minutes at a temperature of 220 degrees, the next 10 minutes at a temperature of 190 degrees.

2. The cream puff

Ingredient :

• 4 egg yolks
• 40g unsalted butter
• 1 little vanilla
• 2 grams of salt
• 25gr flour
• 5gr cornstarch
• 330ml unsweetened fresh milk
• 70g sugar

Making :

• Put 4 egg yolks and sugar in a bowl and beat well until the sugar dissolves. Add a little salt to make the filling delicious and not boring.
• Sift flour and cornstarch and mix well. You can add a little milk for easy stirring.
• Put the milk on low heat and cook until it heats up to about 80 degrees, then turn off the stove.
• Slowly add into the above mixture, mix well and put back into the pot.
• Place on the stove and cook over low heat, stir well to avoid the powder from clumping and easily burning at the bottom of the pot. The more evenly you use, the smoother the filling will be. Then, when the dough is thick and even, add a little vanilla (if making chocolate or green tea filling, you can also add it at this time).
• Turn off the stove and stir in the butter, the mixture will be fragrant and very delicious.

Once the cream is done and the cake is cooked well, we wait for the cake to cool and then add the filling. Note: if the cake is round, cut a hole across the cake and pump the cream. If the pump is at the bottom, the cream will easily leak out.