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シュークリーム｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Number of View: 2,976.3万回
Number of Videos: 303本

Ingredients

(A) Unsalted butter : 50g
(A) Egg (L size) : 2個
(A) soft flour : 60g
(A) water : 80g
(B) Egg yolk : 2個
(B) fresh cream (35% milk fat) : 150g
(B) soft flour : 15g
(B) granulated sugar : 50g
(B) milk : 150g
粉糖(デコレーション用) : 適量

Time required

80minutes

Procedure

1) 薄力粉をふるう 00:27
(A) Sieve soft flour.
(B) Sift the cake flour as well.
2) シュー生地を作る 00:46
Put (A) butter and (A) water in a heat-resistant bowl, cover with plastic wrap and heat in a 600W microwave oven for 90 seconds.
Add all the cake flour (A) sifted in step 1 and mix well with a rubber spatula until it resembles mashed potatoes.
Wrap and heat in a 600W microwave for 30 seconds and mix well.
Wrap again and heat in a 600W microwave for 30 seconds and mix well.
When the dough changes from sticky to slightly dry, add the beaten egg (A) little by little in about 3 portions while it is still hot, and mix well each time.
If the dough is hard, add an egg (not listed) to adjust.
3) シュー生地を絞る 03:57
シュー生地を11番の口金をつけた絞り袋へ入れ、オーブンペーパー、またはシリコンシートに8個分丸く絞る。
4) シュー生地を焼く 04:41
霧吹きで少し水をかける。
200度に予熱したオーブンで、190度で35分以上焼く。
5) カスタードクリームを作る 05:13
Mix (B) egg yolk and (B) granulated sugar with a whisk.
Add the cake flour (B) sifted in step 1 and mix until the powderiness is gone.
(B) Add milk and mix well.
Wrap and heat in a 600W microwave for 30 seconds, repeat 7 times.
Stir well after each 30 second heat.
Pour into a vat or plate lined with plastic wrap, cover the surface with plastic wrap, and chill in the refrigerator for about 30 minutes to an hour.
Put the chilled custard cream in a bowl and loosen it with a rubber spatula.
Mix the hard whipped (B) fresh cream.
6) シュークリームを仕上げる 08:48
焼いたシューは、蓋が少しつながった状態になるよう斜めにカットする。
5のカスタードクリームを絞り袋に入れて生地に詰め、好みで粉糖を振りかけて完成。

Point

・Because it is made in the microwave, there is less cleanup and it saves time.
・When heating in the microwave, be sure to wrap it and keep the time.
・If you do not sift the cake flour, it will cause failure, so be sure to sift it once.
・Boil the water heated in step 2 completely and make sure the butter is melted.
・If the butter is not melted in step 2, heat again for 10 to 20 seconds to completely melt the butter.
・When scooping up the choux pastry, the dough hanging from the rubber spatula should form an inverted isosceles triangle.
・Use eggs that are not cold as much as possible.
・When squeezing out the choux pastry, it is easier to squeeze out if you mark it with a circle that has been coated with cake flour.
・You can use any size nozzle for the piping bag in step 3, but in the video, number 11 is used.
・When squeezing the choux pastry, fix the position and squeeze it out all at once without changing the height, and it will be perfectly rounded.
・Spraying in step 4 may not be necessary depending on the nature of the oven.
・ Bake the choux pastry before it cools down.
・If the oven is not preheated, keep the choux pastry warm by using a hot water bath.
・The milk added in step 5 can be left cold.
・If the chilled custard cream does not come off cleanly from the plastic wrap, it is not heated enough.
・The wavy edge is good for the knife that cuts the shoe with 6.
・If you want to use chocolate as the choux pastry, replace some of the cake flour with cocoa.
・Put 1g of fleur-de-sel (sun-dried salt) in the choux pastry for a deeper flavor.
・If you put about 10g of white sugar in the choux pastry, the baked color will be brown.
・If you squeeze the choux pastry into thin strips, it becomes an eclair.
・If you do not sprinkle powdered sugar at the end, brush the surface with an egg before baking to make the surface glossy.
・You can change the soft custard flour to custard powder.