Century Egg Puff Pastry

It’s made with a combination of century egg, lotus paste, and a flaky puff pastry. The century egg, which is a preserved duck egg with a blackened yolk, gives the pastry a distinctive and rich flavor.

Cultural Significance

• Cha Chaan Tengs: These are Hong Kong-style cafes that became popular after World War II, offering affordable Western-inspired dishes to the masses. Egg tarts, including century egg puff pastries, became a staple in these cafes.
• Local Delicacy: Today, century egg puff pastry is a beloved treat in Hong Kong, enjoyed by locals and visitors alike. It represents the city’s culinary creativity and its ability to blend traditional Chinese ingredients with Western baking techniques.

Making Century Egg Puff Pastries

• Ingredients:
• Century Eggs: These preserved duck eggs have a unique flavor and texture.
• Lotus Seed Paste: A sweet paste made from lotus seeds, often used in Chinese pastries.
• Puff Pastry: A flaky pastry dough that forms the crust.
• Egg Yolk: To brush on top for a shiny, golden finish.
• Steps:
• Prepare the Century Eggs: Carefully peel the century eggs and cut them into quarters.
• Prepare the Lotus Paste: Divide the lotus seed paste into small portions and shape each portion around a piece of century egg, forming a ball.
• Prepare the Puff Pastry: Roll out the puff pastry dough and cut it into squares or circles, large enough to encase the lotus paste and century egg balls.
• Assemble the Pastries: Place the lotus paste ball in the center of the puff pastry. Wrap the pastry around the filling, sealing the edges well.
• Bake: Place the pastries on a baking tray, brush with egg yolk, and bake in a preheated oven at 180°C (356°F) until golden brown and flaky, usually around 15-20 minutes.
• Serve: Allow the pastries to cool slightly before serving, so the flavors can meld together.

Where You Can Try Century Egg Puff Pastries in Hong Kong

Try to get there and enjoy.