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Cream puff ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

(A) Unsalted butter : 60g
(A) Granulated sugar : 60g
(A) Salt : A pinch
(A) Beaten egg : 25g (about 1/2 piece)
(A) Cake flour : 100g
milk : 100ml
Unsalted butter : 50g
salt : Small amount
Cake flour : 60g
egg : For 3-4 pieces
custard cream : 600g
Fresh cream : 400ml
sugar : 40g
Powdered sugar : Appropriate amount

Time required

70minutes

Procedure

1) Make drawn butter 00:53
Put the unsalted butter of (A) in a heat-resistant bowl and heat it in a microwave oven.
2) Make cookie dough with the ingredients of (A) 01:17
Put melted butter in a bowl and mix with a whipper until smooth.
Add granulated sugar and salt and mix until white.
Add the beaten egg and mix, add the sifted cake flour and mix with a spatula.
Wrap it in plastic wrap, stretch it to about 5 mm, and cool it in the freezer.
3) Make choux pastry 05:22
Put milk, butter and salt in a pan and bring to a boil and turn off the heat.
Quickly add the sifted cake flour and mix quickly with a spatula.
Put them together and heat them over medium heat for about 2 minutes while mixing.
When the bottom of the pot has a thin film, transfer the dough to a bowl.
Add the beaten egg in small portions and mix.
4) Prepare for molding 09:28
Put 4 in a piping bag with a mouthpiece, take out the cookie dough from the freezer, and hollow it out with a cercle.
5) Mold 11:23
Squeeze the choux pastry into a round shape with a diameter of 6 cm on a top plate with a cooking sheet.
Place the hollowed out cookie dough on the choux pastry.
6) bake in an oven 12:12
Bake at 190 ° C for about 30 minutes until the cracks are well browned.
After baking, remove from the oven and remove the heat.
7) Make custard cream 12:59
Put custard cream in a bowl and mix, whisk and mix fresh cream with sugar.
8) Inject custard cream 14:43
Put custard cream in a piping bag with a mouthpiece and inject it from the bottom of the choux pastry. Add powdered sugar to your liking and you're done.

Point

・ If you do not mix butter and granulated sugar until it becomes white, the dough will not taste good, so mix it well.
・ Sift the cake flour to prevent it from becoming lumpy.
・ Adjust the amount of beaten egg to be added little by little while checking the condition of the dough each time.
・ Before injecting custard cream, make a hole in the bottom of the choux pastry with a toothpick to make it easier to inject.