Cube Cream puffs Cake Choux Cake Recipe

Name: Cube Cream puffs Cake Choux Cake
Prep time: 55 min
Cook time: 55 min
Total time: 110 min
Yield: 4
Cuisine: Korean
Ingredients: 60g Unsalted butter; 1g Salt; 65g Water; 65g Milk; 80g Cake flour; 145~150g Eggs; 150g Raspberry; 50g Sugar; 5g Lemon juice; 400g Cold cream cheese; 60g Sugar; 200g Whipped cream (whipped up 50%); Sponge cake sheet

Cooking TreePublished: 2023-02-17 Updated: 2023-02-1301.8K views

Cube Cream puffs Cake Choux 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 filling a large cube-shaped gou with sheet and cream~
Shu is filled with cream because the inside is empty when baked.

I baked a large gouache in a cube bread tin, but the dough inflated well enough with only 1/3 filling.

The goo is chewy and crispy on the outside and soft on the inside, so I think it’s a fun cake to eat~
I used raspberry puree and cream cheese cream, but I think it would be good to change the ingredients in various ways~^^

It is really delicious even if you cut it in half, hold it in your hand and take a large bite at a time~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cube Cream puffs Cake Choux Cake

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Rating: 4.0/5
( 53 voted )

Serves: 4 Prep Time: 55 Minutes Cooking Time: 55 Minutes 55 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

60g Unsalted butter

1g Salt

65g Water

65g Milk

80g Cake flour

145~150g Eggs

150g Raspberry

50g Sugar

5g Lemon juice

400g Cold cream cheese

60g Sugar

200g Whipped cream (whipped up 50%)

Sponge cake sheet

Instructions

Put unsalted butter, salt, water and milk in a pot and boil it until the butter is completely dissolved, then remove from the heat.

Sift the soft flour, mix, and place on low heat and stir-fry for about 1 minute until the dough is moist and shiny and a thin film forms on the bottom of the pot.

Transfer to another bowl, spread it out and let it cool slightly. Divide the beaten eggs in 3 batches and mix.

Knead the dough in a mold, bake in an oven at 190 degrees for 50 to 55 minutes and cool. (200 degrees 20 minutes preheat)

Put raspberries and sugar in a pot and bring to a boil. When it boils to a certain extent, add lemon juice and finish, transfer to another bowl and cool.

Add sugar to cold cream cheese and mix, add 50% whipped cream, mix to make cream, and place in a piping bag.

Cut off the top of the cooled shoe, arrange the inside, and squeeze the cream inside.

Put the raspberry puree on top of the cream, squeeze the cream and place the sponge cake sheet cut to the size of the shoe.

Repeat one more time to complete the filling.

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