Blueberry Cookies Choux (Cream puff)
Ingredients
Biscuit
- 30g Butter
- 38g Sugar
- 38g Cake flour
- Blueberry extract & food coloring (purple)
Choux
- 27g Butter
- 1g Salt
- 30g Water
- 30g Milk
- 36g Cake flour
- 55g Egg
- Whipped Cream 300g + Blueberry Puree 120g
- Blueberry
- Apple mint
Instructions
- Put butter in a bowl and loosen gently, then add sugar and mix.
- Sift the soft flour and mix, then add a little blueberry juice coloring and purple food coloring and mix.
- Spread flat and harden in the refrigerator for about 30 minutes.
- Put butter, salt, water, and milk in a pot and boil until the butter is melted.
- Sift the soft flour into a pot that has been removed from the heat and mix well.
- Put the pot on low heat and heat it for about 1 minute until a film forms on the bottom.
- Transfer the dough to a bowl, spread it out, and let it cool. Divide the beaten eggs into 2 batches and mix.
- Put the dough in a pastry bag, pan it in an oven pan, put the cookie dough on it, and bake it in an oven preheated to 180 degrees for 20~22 minutes.
- Whip the fresh cream to about 50-60%, then add the blueberry puree and whip it to make blueberry cream.
- Make a hole in the bottom of the cookie choux and fill it with cream.
- Garnish with blueberry cream, blueberries, and apple mint.
