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Cookie shoe ｜ Nino's Home's recipe transcription

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Nino's Home

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Ingredients

egg yolk : 2 pieces
Granulated sugar (for custard cream) : 60g
Cornstarch : 25g
milk : 240ml
Fresh cream : 180g
Vanilla extract : 1 tsp
Unsalted butter (for cookie dough) : 60g
Granulated sugar (for cookie dough) : 50g
Medium-strength flour (for cookie dough) : 60g
(A) Water : 130ml
(A) Unsalted butter (for choux pastry) : 50g
(A) Salt : 1/4 teaspoon
Medium-strength flour (for choux pastry) : 70g
Egg (for choux pastry) : 2 pieces

Time required

60minutes

Procedure

1) Make custard cream 00:30
Mix granulated sugar and cornstarch in order with egg yolk, and add warm milk little by little.
Transfer to a pan and bring to a boil. When creamy, remove from heat and chill in the refrigerator for 2 hours.
2) Finish the cream 03:08
Whisk the cream until it becomes horny, mix well with the custard cream of 1 with vanilla essence, put it in a piping bag and refrigerate for 1 hour.
3) Make cookie dough 04:29
Add granulated sugar and medium-strength flour to unsalted butter in that order, sandwich the dough with a cooking sheet, stretch it to a thickness of 2 to 3 mm, and cool it in the freezer for 20 minutes.
4) Make choux pastry dough 05:40
Put (A) in a pan, bring to a boil over low heat, remove from heat, add medium-strength flour and stir well. Add heat again on medium heat while stirring for 90 seconds, remove from heat and wait for 15 minutes.
5) Mold and bake 07:11
Add eggs to the dough, transfer to a piping bag and squeeze out into a round shape. Cut out the cookie dough from 3 and place it on the squeezed dough and bake in the oven at 190 ° C for 20 minutes.
6) Squeeze the cream 09:05
Squeeze the cream from the bottom of the burnt skin.

Point

Put the custard cream on low heat and stir constantly until it becomes a heavy dough.
Fresh cream is whipped using an electric whisk.
If you sandwich the cookie dough between cooking sheets and stretch it, it will be easier to cook.
When the choux pastry is removed from the heat, do not cover it with plastic wrap, and let the dough rest as it is.
If you draw a circle on the cooking sheet laid on the top plate, you can set the standard for squeezing and squeeze evenly.
The time required to freeze and refrigerate the dough is not included in the required time.