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シュークリーム（チョコレートシュークリーム）｜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 Videos: 303本

Ingredients

water : 80g
Egg (L) : 2個
Unsalted butter : 50g
cocoa powder : 10g
cake flour : 50g
Granulated sugar : 50g
bitter chocolate 67% : 60g
Fresh cream : 150g
milk : 150g
egg yolk : 2個
cake flour : 15g
Cocoa powder (for finishing) : 適量

Time required

85minutes

Procedure

1) make chocolate custard 00:25
Add egg yolks and granulated sugar to a heat-resistant bowl and mix.
Shake the flour and mix well.
Add milk and mix thoroughly.
Cover with plastic wrap, heat in a 600W microwave for 30 seconds, and repeat the process 7 times.
While hot, add 67% bitter chocolate and mix thoroughly while melting with residual heat.
Pour into a vat lined with plastic wrap and spread it thinly.
Cover with plastic wrap and chill in the freezer.
2) make the dough 03:39
Put water and unsalted butter in a heat-resistant bowl, cover with plastic wrap, and heat in a 600W microwave for 1 minute and 30 seconds.
Combine flour and cocoa powder, shake 2 to 3 times, and add.
Mix thoroughly with a rubber spatula until combined.
Cover with plastic wrap and heat in a 600W microwave for 30 seconds, repeating twice.
Add half of the beaten eggs and mix.
Add half of the remaining eggs and mix.
Add all remaining eggs and mix thoroughly.
3) シュー生地を焼く 07:01
Use the baking sheet upside down.
Spread the dough on a parchment paper, put the dough into a piping bag, and pipe it into 8 heaping portions while still warm.
Sprinkle water (not listed) with a sprayer.
Preheat the oven to 200℃, then lower the temperature to 190℃ and bake for 35 to 45 minutes.
4) チョコレートクリームを作る 08:15
Put the chocolate custard from step 1 into a bowl and mix with a rubber spatula to loosen it.
Add stiff whipped cream and mix.
5) 仕上げる 09:35
Cut off the top of the choux pastry and pour the chocolate cream in a piping bag into the pastry.
Cover with the cut-off choux pastry.
Finish by sprinkling cocoa powder (for finishing).

Point

・Be sure to follow the heating time.
・If you want to add vanilla to the custard cream, add it at the same time as adding milk in step 1.
・After heating in the microwave in step 1, the heat-resistant bowl will be hot, so be careful not to burn yourself.
・By using chocolate in step 1, you can create a chocolate custard that melts in your mouth and is chewy.
・If you add eggs in step 2, mix them while still hot.
・When squeezing the choux pastry, mark it with a round shape coated with flour to make it easier to squeeze.
・A round No. 10 (1cm) cap is used for the choux fabric.
- Apply mist until the surface is thoroughly wet.
・When mixing the fresh cream, it is also a good idea to squeeze it into a marbled state.
・In the video for Step 5, a round No. 10 (1cm) tip is used for the chocolate cream, but you can use any type.
・If you use milk chocolate, it will have a softer finish.