Crumble Cream puff (Choux) Recipe

Name: Crumble Cream puff (Choux)
Prep time: 45 min
Cook time: 27 min
Total time: 72 min
Yield: 8
Cuisine: Korean
Ingredients: 2 Egg yolks; 35g Sugar; 12g Corn starch; 200g Hot milk; 1/8ts Vanilla bean paste; 10g Cold unsalted butter; 10g Sugar; 15g Cake flour; 15g Almond powder; 30g Unsalted butter; a pinch of Salt; 33g Water; 33g Milk; 40g Cake flour; 70~75g Egg; 150g Whipped cream_whipped up 50% (+15g sugar)

Cooking TreePublished: 2023-01-15 Updated: 2023-05-1701.2K views

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

I made a cream puff topped with crunchy and savory crumbs.

I think the crumble has almond powder in it, so it’s more savory and has a better flavor than cookie chou~^^

The dongle is full of cream in this cute choux, so I am happy every time I take a bite.

I think it puffs up prettier if you sprinkle water on it and bake it. I did not take it out immediately after baking, but I left it in the oven for about 3 minutes and took it out~

The cream is made by mixing custard and whipped cream, but I think it is a basic cream that goes well with the gou.

If you eat it frozen, it tastes like ice cream, and if you eat it cold, you can eat it softly~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Crumble Cream puff (Choux)

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Rating: 5.0/5
( 63 voted )

Serves: 8 Prep Time: 45 Minutes Cooking Time: 27 Minutes 27 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks

35g Sugar

12g Corn starch

200g Hot milk

1/8ts Vanilla bean paste

10g Cold unsalted butter

10g Sugar

15g Cake flour

15g Almond powder

30g Unsalted butter

a pinch of Salt

33g Water

33g Milk

40g Cake flour

70~75g Egg

150g Whipped cream_whipped up 50% (+15g sugar)

Instructions

Add sugar to egg yolk and mix, add cornstarch and mix, then add hot milk and mix.

Add vanilla bean paste, mix, transfer to a pot, stir over low heat, heat until thickened, and cool.

Put cold unsalted butter, sugar, soft flour, and almond powder in a bowl and mix by hand until it becomes soboro, then put it in the refrigerator.

Put unsalted butter, water, milk and salt in a pot and boil it until the butter is melted. Remove from the heat and sift the soft flour and mix.

Put it on low heat and heat it until the dough becomes shiny and a film forms on the bottom of the pot for about 1 minute. Remove from the heat, divide the eggs and mix.

Squeeze the dough in an oven pan, sprinkle with water, put the crumble in the refrigerator, and bake in an oven preheated to 200 degrees for 12 minutes, then lower the temperature to 170 degrees and bake for another 15 minutes.

Sift the cooled custard cream through a sieve, add it to the whipped cream that has been diluted by 50%, and mix to make the cream and put it in a piping bag.

Fill the cooled choux with cream.

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