Cookie Choux Cream puff Cake Recipe Cooking tree

Cookie Choux Cake Recipe

Name: Cookie Choux Cake
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Korean
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

Cream puff Cake

by Cooking Tree 2021-11-16

written by Cooking Tree Published: 2021-11-16Last Updated on 2023-05-17

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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👇🏾👇🏾

Cookie Choux Cake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

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.