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Cream puffs (fresh custard cream puffs) | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

milk (for custard cream) : 300ml
卵黄 : 3個
Soft flour (for custard cream) : 大さじ3
グラニュー糖 : 50g
バニラビーンズペースト : 小さじ1/3
生クリーム : 50ml
卵 : 2個
(A) Milk : 50ml
(A) water : 60ml
(A) salt : 1g
無塩バター : 45g
Soft flour (for choux pastry) : 60g
アーモンドダイス : 適量

Time required

70minutes

Procedure

1) make custard cream 02:19
Put the egg yolk in a bowl and beat.
Add granulated sugar and mix quickly.
Add 1/4 of milk (for custard cream) and mix.
Sift in cake flour (for custard cream) and mix.
Add milk (for custard cream) and vanilla bean paste and mix.
Make an air inlet/outlet in one place and cover with plastic wrap.
Heat in the microwave at 600W for 1 minute and 30 seconds.
Mix and homogenize.
Cover with plastic wrap and heat in the microwave at 600W for 1 minute and 30 seconds.
Mix, cover with plastic wrap and heat in the microwave at 600W for 1 minute and 30 seconds.
Mix, cover with plastic wrap and heat in the microwave at 600W for 1 minute.
Mix and cover with plastic wrap so that it adheres and cool in ice water (not listed).
Chill in refrigerator.
2) Preparing the ingredients for the choux pastry 06:24
Sift the cake flour (for the choux pastry).
mix the eggs.
Cut the unsalted butter into 1 cm cubes.
3) make choux pastry 07:27
Put (A) and unsalted butter in a pan and heat over low heat.
Mix to melt the unsalted butter.
Heat to boiling and heat for 20 seconds.
Turn off the heat, add the cake flour (for the choux pastry) and mix quickly.
Mix over low to medium heat while holding down the choux pastry.
4) 絞り出す 09:32
Put 3 in a bowl.
Add eggs little by little and mix each time.
Place in a piping bag.
Squeeze it out so that it is high on the cooking sheet.
Wet your finger with water (not listed) and press down.
Brush with the remaining egg.
Sprinkle almond diced.
Blow the spray (out of quantity).
5) 焼く 13:39
4をオーブンで180度35分焼く。
粗熱をとる。
6) 生カスタードクリームを仕上げる 14:01
生クリームを氷水(分量外)にあてる。
ハンドミキサーで泡立てる。
氷水(分量外)から外す。
1をハンドミキサーの低速で混ぜる。
泡立てた生クリームを入れて混ぜる。
絞り袋に入れる。
7) シュークリームを仕上げる 16:04
Cut 1/3 from the top of 5.
Squeeze out 6.
Cover with the cut choux pastry.
Sprinkle with powdered sugar (not listed) to complete.

Point

・The amount is for 5 pieces.
・Vanilla beans or vanilla oil can be substituted for the vanilla bean paste.
・Bring eggs, milk, water, and unsalted butter to room temperature.
・Make a mark on the cooking sheet.
・Custard cream hurts when cooled at room temperature.
・Use pans that are not coated with Teflon.
・During step 4, mix while adding eggs so that when the choux pastry is lifted, it forms an inverted triangle.
・Preheat the oven to 180 degrees.