Egg tart
70 gr fresh cream
25 gr Tulip White Chocolate Compound
50 gr Sugar
200 gr Fresh Milk
15 gr Corn Starch
3 pcs egg yolk
2 gr vanilla
- Melt Tulip White Chocolate Compound and mix with warm fresh cream
- Mix Sugar, egg yolk, vanilla, and corn starch whisk until well combined
- Mix egg mixture with warm milk mix again until sugar dissolves
- Then mix Tulip White Chocolate Compound mixture with egg yolk mixture
Puff Pastry :
Ingredients :
600 gram All Purpose Flour
250 gram Ice Water
130 gram Unsalted Butter
12 gram Sugar
10 gram Salt
15 gram Lemon Juice
375 gram laminated butter
Method :
- Mix all ingredients except laminate butter , mix until all combine well.
- Rest the dough for 12 hours in chiller.
- After that, roll the dough until 33 cm x 22 cm.
- And make the laminated butter to size 16,5 cm x 22cm.
- Put butter in center of dough and close with side of the dough (like envelope).
- Roll first with double turn.
- And rest for 15 minute in freezer.
- Roll again with double turn.
- And roll with single turn.
- Roll the dough until 2 inch. Then rest in chiller 12 hours.
Assemble :
- Flatten the puff pastry into mould
- Pour the eggtart mixture into flatten puff pastry
- Bake in 220 c 5 minutes
- Then lower the temperature to 200 c and bake for 10 minutes
