Cookie Choux (Cream puff) Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
I made a cake by stacking up really, really, really delicious cookie chou~
I think it turned out to be a cute cake when I filled the basic cookie choux with Diplomat cream mixed with custard cream and whipped cream and stacked it on a sponge cake sheet.
There is a dessert called Saint-Honore, and I made it easier by referring to it.
It doesn’t look like much cream from the outside, but the inside of the choux is full of cream, so if you take a bite, the cream fills your mouth.
If you want to make your own at home, I think it would be a good idea not to useGenuwaz, but to stack theshu in a bowl right away.
There is a lot of processes, but it is so delicious that I feel happy every time I eat it with a fork~
Enjoy watching~♬ Enjoy~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- 2 Egg yolks
- 35g Sugar
- 3g Vanilla bean paste
- 15g Cornstarch
- 200g Milk
- 35g Unsalted butter
- 25g Sugar
- 35g Cake flour
- 40g Unsalted butter
- 1g Salt
- 45g Milk
- 45g Water
- 55g Cake flour
- 90~100g Egg
- 170g Heavy cream
- 17g Sugar
- 170g Custard cream
- 18cm Sponge cake sheet (optional)
Decorative cream
- 200g heavy cream
- 20g sugar
- 100g custard cream
Instructions
- Put the egg yolk, sugar, and vanilla bean paste in a pot and mix. Add cornstarch and mix, then add milk and mix.
- Bring to a boil over low heat and stir until thickened, then transfer to another bowl and cool in the refrigerator.
- Soften unsalted butter, add sugar, and mix. Sift the soft flour and mix to form a lump.
- Spread it out on parchment paper and harden it in the refrigerator.
- Put unsalted butter, salt, milk, and water in a pot and boil it until the butter melts. Sift the soft flour and mix.
- Put on low heat and stir-fry until the dough changes color.
- Transfer to another bowl spread it out and let it cool slightly, and then add the eggs 4 to 5 times and mix.
- Put the dough in a pastry bag fitted with a round tip and pan it in an oven pan. Cut the hardened cookie dough into a circle and place it on the choux dough.
- Bake for 15 minutes in an oven preheated to 190 degrees, lower the temperature to 160 degrees, and bake for another 15 minutes.
- Add sugar to the whipped cream, whip until soft, and gently dissolve the cooled custard cream into the whipped cream and mix.
- Make a hole in the back of the cookie choux and fill the pastry bag with cream in the choux.
- Make decorative cream in the same way, put it in a piping bag fitted with a shaped tip (869k), squeeze a line on the sponge cake, and place 7 gouaches.
- Squeeze the cream between the choux, squeeze the cream in the center, put the choux on top, then squeeze the cream on the choux and place 5 choux in a circle.
- Squeeze the cream between the choux, squeeze the cream on the top, put 3 choux on top, squeeze the cream between them, and put 1 choux on top to finish.
Recipe video
Thank you for watching~♥
Enjoy
🇰🇷🇰🇷 See recipe in Korean 🇰🇷🇰🇷