Creme brulee Cookie Choux (Cream puff) Recipe

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

I made a crème brûlée cookie chou filled with sweet custard cream in a crispy cookie chou~

The basic choux is filled with thick custard cream that is not mixed with any other cream, and it feels moist and delicious.

Cut the top of the cookie choux, sprinkle it with sugar, and caramelize it with a torch to make it more flavorful and delicious.

When caramelizing, if I sprinkled sugar, it did not stick well, so I lightly applied oligosaccharide, sprinkled sugar, and heated it twice with a torch.

Cutting the choux and sanding the cream makes it look cute and more appetizing.

I think it was easier to eat because it was cut.

When you add eggs to the dough and mix, you have to adjust the number of eggs while watching the consistency, but if the tip of the spatula remains in the shape of a pointed triangle when you lift the dough, I think it is the right consistency.

Since the choux is baked and inflated a lot, it is better to keep the gap wider than you think when panning.

It can be eaten cold or eaten right away.

Enjoy watching~~♬ ~

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