Cream cheese Cookie Choux (Cream puff) Recipe

Name: Cream cheese Cookie Choux (Cream puff)
Prep time: 45 min
Cook time: 32 min
Total time: 77 min
Yield: 8
Cuisine: Korean
Ingredients: 35g Unsalted butter; 25g Sugar; 35g Cake flour; 30g Unsalted butter; 33g Water; 33g Milk; a pinch of Salt; 40g Cake flour; 75g Egg; 300g Cold cream cheese; 1/4ts Vanilla bean paste; Whipped cream (170g whipping cream + 35g sugar)

by Cooking Tree 2022-09-20

written by Cooking Tree Published: 2022-09-20Last Updated on 2023-05-17

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Cream cheese Cookie Choux (Cream puff).

I made crispy and delicious cookie chou stuffed with cream cheese cream~

I wanted to fill the choux with a lot of creams, so I baked a large size of the choux.
The gouache filled with custard cream is really delicious, but the gouache with cream cheese and vanilla is also savory and has a good flavor.
When kneading the dough, divide the eggs and mix them together with a spatula to form an inverted triangle shape when baking.
The choux was about 5cm long and the cookie was cut with a 4cm round cutter and baked.
When baking, at first, bake at a high temperature until the sugar swells up, then lower the temperature and bake it completely.
If you eat it right away, you can feel the crunchy and soft cream, and if you eat it cold, you can enjoy it like ice cream~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cream cheese Cookie Choux (Cream puff)
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Rating: 5.0/5
( 43 voted )

Serves: 8 Prep Time: 45 Minutes Cooking Time: 32 Minutes 32 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

35g Unsalted butter
25g Sugar
35g Cake flour
30g Unsalted butter
33g Water
33g Milk
a pinch of Salt
40g Cake flour
75g Egg
300g Cold cream cheese
1/4ts Vanilla bean paste
Whipped cream (170g whipping cream + 35g sugar)

Instructions

Soften the butter, add sugar, and mix. Sift the soft flour and mix.
Roll flat and place in the refrigerator.
Put butter, water, milk, and salt in a saucepan and remove from heat when the edges start to boil.
Add the soft flour and mix, then divide the eggs into 3 batches and mix.
Knead the dough in an oven pan, cut the cookie dough stored in the refrigerator into a circular mold, put it on the puff pastry, bake in an oven preheated to 190 degrees for 13 to 15 minutes, then lower to 160 degrees and bake for 15 to 17 minutes.
Unpack the cold cream cheese, add vanilla bean paste, and mix, then add 50-60 whipped cream and mix to make the cream.
Make a hole in the bottom of the choux and fill it with cream.

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