Double Strawberry Cream Puff (Cookie Choux) Muffin Recipe

Name: Strawberry Cream Puff (Cookie Choux) Muffin
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Korean
Ingredients: 2 Egg yolks; 35g Sugar; 12g Corn starch; 3g Vanilla bean paste; 200g Hot milk; 35g Unsalted butter; 25g Sugar; 35g Cake flour; 20g Unsalted butter; 20g Water; 25g Milk; 0.5g Salt; 30g Cake flour; 55g Egg; 260g Custard cream; 130g Whipped cream_whipped up 50% (+13g sugar); 100g Strawberry

Cooking TreePublished: 2023-05-23 Updated: 2023-05-2202.3K views

Strawberry Cream Puff (Cookie Choux) Muffin is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made deliciously baked strawberry cream puffs in a muffin mold.
I cut the top of the puffed choux and put the Diplomat Cream with strawberries inside and whole strawberries.

It was really delicious because it was full of strawberry flavor and fresh I think it has a better texture and a more luxurious taste than the cream-filled gou, which is made with strawberries in a whole and chopped.

It is delicious even if it is sufficiently hardened in the refrigerator and eaten cold. If you eat it right away, the cream blends softly and you can enjoy it moist.

If you do not put a paper muffin cup in the muffin mold and just bake it, the sugar moves and bakes at will, and the shape is distorted and baked, so you must use a muffin cup to get a pretty shape.

It swells a lot, so I think you need to add less dough than you think to bake it well~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry Cream Puff (Cookie Choux) Muffin

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Rating: 4.9/5
( 42 voted )

Serves: 6 Prep Time: 30 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks

35g Sugar

12g Corn starch

3g Vanilla bean paste

200g Hot milk

35g Unsalted butter

25g Sugar

35g Cake flour

20g Unsalted butter

20g Water

25g Milk

0.5g Salt

30g Cake flour

55g Egg

260g Custard cream

130g Whipped cream_whipped up 50% (+13g sugar)

100g Strawberry

Instructions

Mix egg yolk and sugar in a pot. Add cornstarch and mix, then add vanilla bean paste and mix.

Pour in the hot milk little by little to mix, put on low heat, and boil stirring until thickened, then cover and cool.

Soften unsalted butter, add sugar, mix, sieve soft flour, mix, form into a ball, spread out, and harden in the refrigerator.

Put unsalted butter, water, milk, and salt in a pot and boil until the butter is completely dissolved. Remove from heat and sieve soft flour and mix.

Put on low heat and stir-fry until the dough is shiny and a thin film is formed on the bottom for about 1 minute, then transfer to another bowl and cool.

Divide the beaten eggs into 2-3 batches, mix, and put in a piping bag and pan in an oven pan.

Take out the hardened cookies, dip them in a mold, put them on the dough, and bake in an oven at 190 degrees (200 degrees for 20 minutes preheated for 20 minutes) for about 25 minutes and cool.

Pour the custard cream into the whipped cream about 50% through a sieve and mix. Add the chopped strawberries and mix to make the cream.

Cut the top of the cookie choux slightly, remove the inner film, fill with cream, add whole strawberries, and fill with cream.

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