THREE KINDS OF CUSTARD CREAM ( Original + Caramel + Chocolate)三种口味的卡仕达酱（原味，巧克力，焦糖味）和焦糖酱的制作【阿栗食譜22 】

#custardcreamrecipe#Howtomakecaramel
CARAMEL & THREE KINDS OF CUSTARD CREAM ( Original + Caramel + Chocolate)
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Custard cream can cope with many desserts. It can uses as the filling of cream puff and bread other than the decorations on the bread.
We’ll talk about how to used it as filling of cream puff.
Before the custard cream today, my custard cream was with whipping cream with my previous video about donuts.（Look up: • How to make donut ▏Ho... ）
Instead of whipping cream, I use butter for today’s custard cream.
They are all good, just depends on you preference.
RECIPE FOR CUSTARD CREAM:
Part A：
Yolk x3
Cake flour 15g
Corn starch 15g
Sugar 25g
Part B：
Milk 320g
Sugar 25g
Butter 20g
C：
Vanilla extra 2g
Process:
1、Mix yolk and sugar to it turns white,filter in corn starch and flour.
2、Milk+sugar boil till there are little bubbles on the edge.
3、Pour the heated milk into the yolk mixture, keep stirring so the yolk won’t ripe.
4、Pour the milk-yolk mixture back to the pot,heat with low heat,stirring while heating until it turn thick,color turns lighter, you see the big bubbles, then add in butter,keep mixing.
5、Turn the heat off, cover it, cool it down, add in vanilla extra.
RECIPE OF CHOCOLATE-CUSTARD CREAM
Melt 20g chocolate with microwave or in hot water (like heat in a container that is in hot water), take 1/3 of custard cream and mix them.
RECIPE OF CARAMEL-CUSTARD CREAM
15g of caramel mix with 1/3 of custard cream.
Caramel can’t uses in baking，but it’s good when’s you are drinking coffee or milk tea, it also apply for breads as well.
The caramel is watery when it just done, but it will become thick once it cools down. Put the cooled caramel into a clean container then store in the fridge, so it’s easy to take whenever you need it.
RECIPE FOR CARAMEL:
Caster sugar 120g
Butter( normal temperature) 20g
Whipping cream 100g (heated)
Process:
Add caster sugar by 4-5 times,heating up by low heat,there is no need for stirring.Add in butter when the sugar become brown, mix well. Then add in heated whipping cream, which is hot,mix them.
Tips：
Use LOW HEAT through the entire process.
The heated sugar will be solidified when it meets cold material, and there is risk that the melted sugar will splash out if you do so. Therefore ALL materials mustn’t be cold, preheat the whipping cream more than 50°C.
焦糖酱和三种口味的卡仕达酱/原味，巧克力味，焦糖味卡仕达酱
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卡仕达酱可以搭配很多甜点。除了挤在面包表面做装饰，还可以夹在面包里、填入泡芙里做馅等等。
我们下一期视频就用这个酱制作填充美味的泡芙。
今天用到的卡仕达酱和之前
我在甜甜圈食谱里用到的卡仕达酱是加了淡奶油。（详见 • How to make donut ▏Ho... ）
今天的配方用到的是黄油。
两种配方都非常美味，取决于您现有的材料和喜爱。
卡仕达酱食谱：
A：
蛋黄*3个
低筋面粉15克
玉米淀粉15克
白糖25克
B：
牛奶320克
白糖25克
黄油20克
C：
香草精2克
过程：
1、蛋黄+白糖搅拌到颜色变白，筛入淀粉和低筋面粉。
2、牛奶+白糖煮到奶锅边缘冒小泡
3、把煮好的牛奶缓缓倒入蛋黄糊中，一边搅拌，防止蛋黄液被烫熟。
4、混合好的蛋奶液倒回锅中，开小火，边煮边搅拌，直到蛋奶液浓稠，颜色变亮，冒大泡。加入黄油拌匀。
5、离火，盖严表面，晾凉，加入香草精拌匀。
巧克力卡仕达酱食谱：
20克巧克力微波炉或者隔水加热融化，取1/3的卡仕达酱和巧克力拌匀。
焦糖卡仕达酱食谱：
焦糖酱15克，取1/3卡仕达酱，拌匀。
焦糖酱不但能用在烘焙里，煮咖啡、奶茶的时候，加入焦糖酱也非常美味，吃面包等可以涂抹焦糖酱。
焦糖酱在刚熬好的时候是比较稀的状态，冷却后变得浓稠。我们可以把冷却后的焦糖酱放入到干净的瓶子里密封，放入冰箱冷藏，随时取用非常方便。
焦糖酱食谱：
细砂糖120克
黄油20克（常温）
淡奶油100克（加热后的）
过程：
细砂糖分4-5次加入，全程小火加热，不要搅拌。待糖变成浅棕色的时候，加入黄油拌匀，加入已经已经加热到温热的淡奶油，搅拌均匀。
Tips：
全程请用小火。
热的白糖遇到冰冷的材料加入，会瞬间凝结成硬的块，并且可能发生糖液飞溅出来的危险，所以加入的材料不能要冰的，淡奶油提前加热到50°C以上。