UPDATED POST ON 4-7-S016
This post is still half hanging and I have decided to finish off what I have promised readers. I have said earlier that if it is the injection method, it will be a very easy method. In the illustration, you can either used back the puff pastry or you can use roti pratha like in the illustration. To make the injection, you will need a syringe without any needed and you can get it from the pharmacy. You should aim for one that have the biggest injection hole to expedite the injection.
Roti pratha is a good choice and strongly recommended. It provide very good layering and are crispy when baked. You can get frozen roti pratha or roti canai at any supermarkets in Singapore and Malaysia.
This salted egg yolk croissant is the current craze in Singapore and Kuala Lumpur bakery.. When foodies heard of “salted egg yolk custard or liu sha”, they immediately get high and even without tasting, most will say that it is nice.. Depending on the bakery and the size of croissants, the price can range for S$7 dollar to S$1. However, the S$1 version is a mini version.
I have prepared my own croissants before and you can get the recipe from here: Home Made Croissants (家居自制牛角包）
I also have my liu sha bao recipe and you can get the recipe from here: Salted Egg Yolk Custard Buns or Liu Sha Bao or Nai Huang Bao (流沙包 / 奶皇包 /奶黄包）
Therefore, I thought it was an easy attempt by just wrapping the liu sha filling with the croissant dough.. I was wrong and in fact there are tons of technical issues that need to be addressed and I just realized that there is another method of preparation when I am writing this post. I failed and the liu sha fillings refused to flow out.. Though it is has somewhat solidified, however, those who taste the croissant said that it is very nice.
I sat down and pondered why is it so and it is not difficult to understand the rationale behind. Croissants need to be baked at 200-220 degree Celsius such that the crust will be crispy. Baking in such a high temperature will definitely cooked the yolk and custard powder especially if the crust is very thin. But it will be very difficult to increase the size of the croissants as I am using the ready made puff pastry sold in the supermarket so as to facilitate the readers.. I honestly not many readers will want to lay their hand in making their own croissant dough.
The standard size of the puff pastry sold is 24 cm x 24 cm. Therefore, the croissant that was made will be very small and heat can penetrate to the centre rather fast. Since it does not work, I have decided to change the shape to a big roll shape of using one puff pastry per roll. Bingo, it works rather beautifully and it flowed. That is the rationale of preparing the roll shape.
If you ask me if it is possible to prepare like those sold in the bakery, if they baked with the fillings, I believed you can but there are many issues you have to settle:
- The optimal temperature, timing and size of the bake such that the custard is not fully cooked yet your puff is crispy. Size will be a problem if you are using a ready made puff pastry.
- You must process very good shaping skills.. In this recipes, you will not have any allowances for leaking. If your dough is not seal properly, it will leak to the tray
While it is an enjoyment to eat the croissant with lava flow, but let’s analyse it from a rational perspective, is it necessary to have a lava flow at home setting? I may be wrong but those filling that flows will usually have high butter content.. It cannot have too much liquid as the liquid to make the dough wet, mushy and difficult to get cook. Secondly, if you insist to have a flow, is the shape of croissant very important? Can it be in another shape? For me, these are not very important from my perspective as it is already sinful enough to eat croissant not to mention the high calorific salted egg yolk fillings. Well, all these are very personal and I will leave it for readers to decide.
In this recipe, I have tone down the usage of salted egg yolk for those who do not want to have too sinful an indulgence. Of course you can use 100% salted egg yolks. For me, taste is not much a difference.
Updated minutes prior to the issuance of report
Some friends in the Facebook feedback to me that they saw bakery “pump” the filling into the baked croissants. If that is the case, it will be extremely easy. Bake the croissants as in this recipe, pump the salted egg yolk custard as per this recipe without freezing. When croissants are completely cooled, inject the salted egg yolk custards. It is too late for me to change the recipe, however, readers can consider this suggestions. You already have the croissants, you have the salted egg yolk custards recipe and what you need is just to put the two together. If all bakeries using the pumping method, the price of what is sold is well overpriced.. Making the custard is extremely easy and baking the croissants using puff pastry is not difficult either. Silly me of not thinking about this way ..
WHAT IS REQUIRED
Salted Egg Yolk Custard
- 4 salted egg yolks, steamed until cooked
- 4 hardboiled chicken yolks (can be substituted with salted egg yolks)
- 150 grams of butter, melted
- 100 grams of condensed milk
- 2 teaspoons of custard powder /milk powder
- 1 tablespoon of milk
(For injection method after baking, please omit the custard powder/milk powder)
- 1 packet of ready rolled puff sheets (4 pieces of 24 cm x 24 cm)
STEPS OF PREPARATION
- Mash the salted egg yolk and egg yolk lightly, transfer to the blender, add the milk, custard powder/milk powder, melted butter and condensed milk. Blend until fine. Divide into 18 portions and freeze it in the freezer. Note that if you want to use the inject method, you may want to use milk powder instead of custard powder and omit the freezing part. All the ingredients can be eaten raw. What you need is like what you just blended such that it can be pumped and injected.
- Note that the small croissant may not result the lava flow. You can either wrap the chilled filling or without any filling (for inject method)
- Pre-heat the oven to 210 degree Celsius.
- Take a piece of the puff pastry, on both end, make a mark at every 6 cm interval (on the assumption that your puff is 24 cm x 24 cm). Use the knife to cut across the a line connecting the first point to the second point of the opposite site. Cut across from that point and connected to the third point on the same size. Connect from this point to the 4h point on the opposite site and from that point to the fifth or final point on the same side (Note: you should have 3 triangles)
- Take a chilled filling (non inject method), slightly shape oblong, put at the end of the triangle and roll up. Seal the side tightly, egg wash and bake in the pre-heated oven of 210 degree Celsius for 15-20 minutes .
- For injecting method, pump the salted egg yolk in a syringe (can get from pharmacy and asked for those who without any needles) . When the croissant is completely cooled, push the syringe into the thickest part of the croissant and inject the salted egg yolk fillings (no freezing for this method)
Method No. 2
- Take a piece of the pastry, put 3 parts of chilled fillings (out of the 12 prepared) on the centre of the dough, fold both sides inwards. Roll the dough like you rolling the sushi. However, it should not be overly tight and leave a bit of space for the custard to expand and it will minimize the tendency to crack.
- Egg wash and bake in pre-heated oven of 210 degree Celsius for 15-20 minutes or until golden brown. Best served hot directly out of the oven .
Method No. 3 – Using Roti Pratha and injection method
- Let the frozen roti praha defrost at room temperature until it is soft. Fold it into the shape of croissants follow the picture above. If it is too sticky, dust your hand with some flour.
- Pre-heat the oven to 200 degree Celsius and bake the roti pratha in the oven for 10 minutes. After 10 minutes, reduce the temperature to 180 degree Celsius and bake for another 10 minutes.
- While the roti pratha is baking, get ready the salt egg yolk custard fillings. Remember to omit corn flour from the recipe. To facilitate the injection, you may need to blend in a blender until as fine as possible.
- Take a drinking straw, insert into the syringe’s injection outlet, cut off the remaining part.
- Once the roti pratha is baked, let it cool slightly, draw some salted egg yolk custard into the syringe and inject the custard at the centre of the baked roti pratha.
This post is not very systematic and I wish to apologize for this. If time permits, I may rewrite the whole post. I am eager to issue the recipe as many members are asking for the salted egg yolk fillings. Remember that you can always use the inject method which I came to think about it, it is a much easier method.. Lastly, I have to reiterate again that baking is subject to oven temperature and there is always a chance that it will not flow out. But what I can guarantee is even without flowing out, it is still as delicious.
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