Cream puffs (Choux) Recipe

Name: Cream puffs (Choux)
Prep time: 50 min
Cook time: 27 min
Total time: 1 h 17 min
Yield: 35
Cuisine: Korean
Ingredients: 2 Egg yolks; 40g Sugar; 5g Vanilla bean paste; 15g Cornstarch; 200g Hot milk; 50g Unsalted butter; 1g Salt; 55g Water; 55g Milk; 65g Cake flour; 110g Egg; 150g Heavy cream; 15g Sugar

by Cooking Tree 2022-03-10

written by Cooking Tree 2022-03-10

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Cream puffs are on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a cream puff with the most basic shape and taste.
Cream puffs are one of my favorite desserts, but I think the basic ones are the best.

The cream made by mixing custard and whipped cream melt in your mouth! It can be eaten cold and soft.
If you make the dough too thin, the dough will be baked too thinly, so you have to add eggs and mix to check the consistency of the dough.

Roasted not too big, it is cute and good to eat in one bite.

If you eat it frozen, you can feel like eating ice cream~
Have fun watching it~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cream puffs (Choux)
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Rating: 5.0/5
( 1 voted )

Serves: 35 Prep Time: 50 Minutes Cooking Time: 27 Minutes 27 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks
40g Sugar
5g Vanilla bean paste
15g Cornstarch
200g Hot milk

50g Unsalted butter
1g Salt
55g Water
55g Milk
65g Cake flour
110g Egg

150g Heavy cream
15g Sugar

Instructions

Add sugar to egg yolk and mix, add vanilla bean paste and mix, then add cornstarch and mix, add hot milk, and mix.
Bring to a boil over low heat, stirring until thickened, then transfer to another bowl, cover with cling wrap, and cool in the refrigerator.
Put unsalted butter, salt, water, and milk in a pot and boil it until the butter is melted. Remove from the heat, sift the soft flour and mix to form a lump.
Put on low heat and stir-fry for about 1-2 minutes until the dough becomes slightly translucent, then transfer to another bowl and cool slightly.
Beat the eggs into the dough in 3 batches, mix, put in a piping bag and pan in an oven pan.
Bake in an oven preheated to 190 degrees for 10 minutes, lower the temperature to 170 degrees and bake for another 15 minutes, then cool.
Whip the cold whipped cream with sugar, then add the cooled custard cream and mix to make the cream, then fill the shoe with it.