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Big cream puff ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

egg yolk : 3 pieces
Granulated sugar : 60g
Cake flour : 15g
milk : 300ml
Vanilla beans paste : Scoop with a teaspoon
Unsalted butter : 8g
Milk (for dough) : 100ml
Unsalted butter (for dough) : 50g
Salt (for dough) : a little
Soft flour (for dough) : 60g
Egg (for dough) : 3-4 pieces
(A) Fresh cream : 200ml
(A) Sugar : 20g
Fig (skewer) : Appropriate amount
blueberry : Appropriate amount

Time required

120minutes

Procedure

1) Mix egg yolk and granulated sugar 00:24
Put egg yolk and half of granulated sugar in a bowl and mix with a whipper until white.
2) Add cake flour and vanilla paste 01:38
Add the sifted cake flour and vanilla paste and mix well.
3) Mix milk and remaining granulated sugar and heat 02:08
Put milk and the remaining granulated sugar in a pan and turn off the heat just before boiling.
4) Add 2 to 3 02:58
Add 2 to 3 little by little, mix and put back in the pan through the strainer.
5) Heat and add butter 03:16
Heat the pan over medium heat and continue mixing with a spatula to avoid burning. When it becomes thick and glossy, it is cooked.
Turn off the heat, add butter and mix. Completion of custard cream.
6) Cool the custard cream in the refrigerator 03:41
Transfer to a flat plate, wrap it tightly, and as soon as the heat is removed, put it in the refrigerator to cool it down.
7) Put milk, butter and salt in a pan and heat. 03:22
Put milk, butter and salt in a pan and turn off the heat just before boiling.
8) Add cake flour 05:07
Quickly add the sifted cake flour and mix quickly with a spatula.
9) Finish the dough 05:26
When it becomes a lump, heat it over medium heat and mix it constantly. Heat for about 2 minutes and transfer the dough to a bowl when a thin film sticks to the bottom of the pot.
10) Add eggs to the dough 05:53
Add the beaten egg little by little and mix. Adjust the amount of eggs added while checking the condition of the dough each time. As a guide, scoop the dough with a spatula and leave an inverted triangle.
11) Mold 07:17
Put it in a piping bag with a mouthpiece, squeeze it 3 times in a ring shape with a diameter of 15 cm on a cooking sheet, and put almonds on it.
12) bake in an oven 08:12
Bake in an oven preheated to 200 ° C for 30-40 minutes.
After baking, transfer to a net to remove the rough heat.
13) Finish 09:11
Cut at the top 1/3 of the cream puff dough.
When the custard cream has cooled completely, add (A) mixed with fresh cream that has been stood for 8 minutes, loosen it with a whipper until it becomes creamy, and put it in a piping bag with a mouthpiece.
After squeezing the custard whipped cream on the lower dough, put your favorite fruits such as figs and blueberries on it, put the upper dough on it, and sprinkle with powdered sugar.

Point

・ Wrap the custard cream to prevent it from drying out and forming a film.
・ By wrapping it tightly, it prevents water droplets from falling off the custard cream and making the custard cream watery.
・ Because salted butter contains a considerable amount of salt, the taste will change significantly, so be sure to use unsalted butter.
・ The key to making delicious cream puff dough is to cook the flour well.
・ The key to making delicious custard cream is to cook it well to make it thick and glossy.
・ Vanilla bean paste can be replaced with vanilla essence.