Creme brulee Cookie Choux (Cream puff) Recipe

Name: Creme brulee Cookie Choux (Cream puff)
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8
Cuisine: Korean
Ingredients: 35g Unsalted butter; 25g Sugar; 35g Cake flour; 4 Egg yolks; 70g Sugar; 25g Corn starch; 400g Hot milk; 1/4ts Vanilla bean paste; 30g Unsalted butter; a pinch of Salt; 33g Water; 33g Milk; 40g Cake flour; 75~85g Egg

Cooking TreePublished: 2022-10-28 Updated: 2023-05-1701.6K views

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~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Creme brulee Cookie Choux (Cream puff)

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Rating: 5.0/5
( 92 voted )

Serves: 8 Prep Time: 40 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

35g Unsalted butter

25g Sugar

35g Cake flour

4 Egg yolks

70g Sugar

25g Corn starch

400g Hot milk

1/4ts Vanilla bean paste

30g Unsalted butter

a pinch of Salt

33g Water

33g Milk

40g Cake flour

75~85g Egg

Instructions

Soften the butter, add sugar, mix, add soft flour, mix, and then flatten and place in the refrigerator.

Mix egg yolk and sugar, add cornstarch, and mix, then pour in hot milk little by little and mix.

Add vanilla bean paste, mix, put on low heat, stir until thickened, put in a piping bag, and cool in the refrigerator.

Put butter, water, milk, and salt in a saucepan and remove from heat when the edges start to boil.

Sift the soft flour and mix, then add the eggs in 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 choux dough, bake in an oven preheated to 190 degrees for 15 minutes, then lower to 160 degrees and bake for 10 minutes.

Cut the top of the choux and fill the inside with custard cream.

Coat the cut choux with oligosaccharide, sprinkle with sugar, and then caramelize with a torch and place on top of the custard cream.

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