To expand off of the vanilla cream filling that I have made in all of my other previous macaron posts, this time I had decided to challenge making custard cream filling - one of my personal favorite flavors. As Hisako Ogita says, "Custard cream is made from a custard base of flour, eggs, milk, and sugar boiled down to make a thick cream" (48). Slightly intimidated by the fact that I was trying something new, I wasn't expecting much success going into baking this time, but I still gave it my best shot.
Ingredients:
- 1/2 vanilla bean
- 2 egg yolks
- 1/4 cup (50 grams) granulated sugar
- 1/3 cup (15 grams) pastry flour
- 7/8 cup milk
First, I went through the same steps in my macaron crusts post to create the crusts, except with orange food coloring this time. I think these were the best looking crusts I had ever made, except for the fact that some of them had little bumps on the top (because my mother wanted to try using the pastry bag).
After the crusts were finished, I then moved on to the custard cream filling. Ogita says to put egg yolks and granulated sugar into a bowl and whisk until the mixture turned slightly white (48) - I was a bit scared at first because after whisking for a long time, the mixture stayed yellow and would not turn white at all. However, after about five minutes it looked kind of white.
This led me to add the pastry flour to the mixture, and also start warming milk and vanilla bean pods in a pot over the stove. After the pot mixture was warmed, I poured it into the bowl mixture from before, only to pour it back into the pot, "straining it with a strainer" (Ogita 49). This helped removed all the excess from the mixture and make the mixture smoother.
As the strained mixture started to bubble, I was supposed to stir for one minute and then turn off the heat (Ogita 49). However, I left on the heat for a little too long, resulting in the custard turning out a bit lumpy after refrigerated...
But it all tasted good in the end. After my crusts baked, I spread the lumpy custard in between, creating orange(ish) custard macarons! In my opinion, these were the best macarons I had ever made because I didn't run into any troubles (except for the lumpy custard) and they were completed in under three hours - which is a great accomplishment they usually take FOREVER to make. Their appearance wasn't too bad either, except for the bumps my mom had made on the crusts...
| THEY TASTED SO GOOD!
Q: What's your favorite flavor? (e.g. custard, caramel, vanilla, chocolate, strawberry...)
Ogita, Hisako. I Macarons. San Francisco: Chronicle, 2009. Print.
|
My Favorite flavor is vanilla. I think that the hardest thing to do when making a anything filled, is putting in the filling, so it looks nice, that is the thing that everyone looks for, is how does it look. If it looks bad no one will eat it.
ReplyDeleteHey Kyle, thanks for commenting! I agree with you that if something looks bad then no one will eat it. I also kind of have to disagree with you that the hardest part is putting in the filling - it was actually the easiest part. In my opinion, making the crusts for the filling to go into is the hardest part because you have to get just the right texture. What's the hardest part of baking for you?
Deletehi Sydney. I've enjoyed your blog posts these past few months and I've been wanting to try new ways to create savory treats that both my family and i could enjoy. Thus, i wanted to what difficulties have risen from making this filling and how did you make your way around them?
ReplyDeleteHi Adama! Thanks for commenting, and to answer your question, a difficulty I had while making this filling was boiling the custard. The original filling was supposed to turn out smooth, but mine solidified during the boiling process, resulting in a lumpy custard. I didn't find a way to overcome this because the damage was already done... what are your tips on hiding mistakes while cooking?
ReplyDelete