인생 에그타르트 / 파사삭 브리제 쉽게 만들기! 푸딩같은 필링은 덤

Hello :) This recipe is for egg tarts. Honestly, we usually don't make egg tarts because making the crust is such a hassle, right? I've brought you a recipe that's as easy as possible! It's super simple if you have a food processor, but easy even without one! Preserving the texture, it's crispy! Let's make the filling firm and pudding-like. Egg Tarts (Yields 12) Uses a 12-cup muffin tin Briese (Makes up to 13-14) Cake Flour 250g Butter 170g Salt 2g Sugar 15g Cold Water 60g Filling (Yields 12) Egg Yolks 148g Milk 280g Heavy Cream 300g Sugar 115g Salt 3g Half a Vanilla Bean For the brise, the butter must (absolutely) not melt. If the dough becomes sticky at any point during kneading or fondé, please refrigerate it for rest. Fill the brise about 80% full with the filling. If you fill it completely, the sides may burn and look messy. Bake in the oven, let it cool for about 10 minutes, and then remove from the mold. It is best eaten on the same day for a crispy texture. If you want to enjoy a crispy texture, freeze it first. Thaw slightly at room temperature and bake in a preheated oven at 180°C for about 5 minutes. Brisée dough can be wrapped tightly and frozen for 2 weeks; please thaw in the refrigerator the day before use. If you want a denser filling texture, reduce the amount of milk and increase the amount of fresh cream. #HomeBaking #BakingClass #EggTart