We made a strawberry cream puff that was baked deliciously in a cookie mold. I cut the swollen top of the choux and put Diplomat cream and strawberry inside the strawberry, and the strawberry is full of flavor and fresh, so it was really delicious ~
I put a strawberry in a whole and chopped it, so it has a better texture and a more luxurious taste than a cream-filled choux ~
It’s delicious even if it’s hardened in the refrigerator and served cold. If you eat it right away, the cream blends smoothly so you can enjoy it moistly ~
If you just bake without putting a paper muffin cup in the muffin mold, the sugar moves freely, and the shape is distorted, so you must use a muffin cup to get a pretty shape ~ It’s so swollen that I need to put in less dough than I thought, so it looks good
Mix egg yolk and sugar in a saucepan, add corn starch, mix, add vanilla bean paste, and mix.
Pour hot milk little by little, mix it over low heat, stir until thick, boil, wrap, and cool.
Gently loosen the unsalted butter, add sugar, mix, sift through the flour, mix, lump into a loaf, and spread in a refrigerator.
Put unsalted butter, water, milk, and salt in a saucepan, boil until the butter is all melted, remove from the fire, sift the flour, and mix.
Place on low heat, stir until the dough is shiny and thin on the bottom for about 1 minute, stir-fry, and transfer to another bowl to cool.
Divide the eggs into 2 ~ 3 times, mix them, put them in a milking bag, and pan them in an oven pan.
Take out the cookie and put it on a mold. Put it on the choux dough and bake it in the oven at 190 degrees (200 degrees 20 minutes preheat) for 25 minutes and cool it.
Add custard cream to the sieve with 50% whipped cream, mix, add chopped strawberries, and mix to make the cream.
Cut the top of the cookie choux, remove the inner layer, fill the cream, add the whole strawberry, and fill the cream.