Peach Cookie Choux (Cream puff) Recipe

Name: Peach Cookie Choux (Cream puff)
Prep time: 55 min
Cook time: 11 min
Total time: 66 min
Yield: 12
Cuisine: Korean
Ingredients: cookie; 35g Unsalted butter; 30g Sugar; 45g Cake flour; Red, white food coloring; Cream; 1 Egg yolk; 20g Sugar; 7g Corn starch; 100g Hot milk; 1/8ts Vanilla bean paste; 150g Whipped cream (+15g sugar); Choux pastry; 30g Unsalted butter; a pinch of Salt; 33g Water; 33g Milk; 40g Cake flour; 75g Egg

by Cooking Tree 2022-10-10

written by Cooking Tree Published: 2022-10-10Updated: 2023-06-26

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In Cooking Tree, Peach Cookie Choux (Cream puff) is on the menu, and we’ll show you how to make it from scratch.

I made a peach cookie choux with peaches embedded in it like jewels~
The cream is also delicious, but adding a seasonal fruit, the peach makes it a bit fresher and gives it a better texture~^^

The peach color itself is so pretty, the cut section is lovely~*^^*

If you fill it halfway with cream and add small cut peaches one by one, you can put it in easier than you think, and the choux is also heavy and full, I think it will be a more substantial choux~

Soft peaches are fine for peaches, but hard peaches are more comfortable to put in the choux.
It is delicious even if you put it in the refrigerator and eat it cold or freeze it.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Peach Cookie Choux (Cream puff)
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Rating: 5.0/5
( 59 voted )

Serves: 12 Prep Time: 55 Minutes Cooking Time: 11 Minutes 11 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

cookie

35g Unsalted butter
30g Sugar
45g Cake flour
Red, white food coloring

Cream

1 Egg yolk
20g Sugar
7g Corn starch
100g Hot milk
1/8ts Vanilla bean paste
150g Whipped cream (+15g sugar)

Choux pastry

30g Unsalted butter
a pinch of Salt
33g Water
33g Milk
40g Cake flour
75g Egg

Instructions

Soften butter, add sugar, and mix, then add red and white food coloring little by little and mix.
Add soft flour and mix until it forms a lump, then roll it out and put it in the refrigerator.
Add egg yolk, sugar, and cornstarch to a pot and mix, then pour in hot milk little by little to mix. Add vanilla bean paste and mix.
Put it on low heat and stir until it thickens, then put it in ice water and cool it with stirring.
Put in whipped cream, mix, put in a piping bag, and put in the refrigerator.
Put unsalted butter, salt, water, and milk in a pot and boil it until the butter is melted. Remove from the heat and add soft flour and mix until it becomes a lump.
Put on low heat and stir-fry for about 1 minute, then transfer to another bowl, cool it down, and mix with eggs.
Pan in an oven pan, cut the cookie dough stored in the refrigerator with a circular cutter, place it on the dough, and bake at 180 degrees for 15 minutes and at 160 degrees for 10 minutes.
Make a hole in the bottom of the cooled choux and fill it with a little cream, then add the cut peaches and fill with cream to finish.

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