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Cream puff ｜ Emojoie Cuisine's recipe transcription

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Emojoie

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Ingredients

(A) Butter (for cookie dough) : 20g
(A) Sugar (for cookie dough) : 10g
(A) Speculos paste : 30g
(B) Soft flour (for cookie dough) : 30g
(B) Cinnamon powder : 1g
(C) Milk (for custard cream) : 150ml
(C) Vanilla beans : 1/2
(D) Egg yolk : 2 pieces
(D) Sugar (for custard cream) : 10g
(D) Cake flour (for custard cream) : 15g
Soft flour (for choux pastry) : 25g
Whole egg (for choux pastry) : 1 piece
(E) Milk (for choux pastry) : 30ml
(E) Water : 30ml
(E) Butter (for choux pastry) : 20g
Speculos paste (for Speculos cream) : 70g
Fresh cream : 150ml

Time required

100minutes

Procedure

1) Make cookie dough 00:10
Add (B) to the well-mixed (A), spread the dough, and freeze.
2) Make custard cream 01:44
Warm (C) in a pan.
Add the warmed (C) little by little to the well-mixed (D) and let it blend in. After rubbing it in a colander, transfer it to a pan and cook over medium to high heat.
Place in a bowl and refrigerate when the heat is removed.
3) Make and bake choux pastry 03:55
Sift the cake flour and prepare the beaten egg.
Warm (E) in a pan, add flour when it boils, heat while stirring for about 60 seconds, transfer to a bowl, add beaten eggs little by little, put the dough in a piping bag and squeeze it on the top plate.
Place the hollowed cookie dough on the choux pastry and bake in an oven at 200 ° C for 20 minutes, then drop to 180 ° C for 40 minutes.
4) Make Speculos Cream 07:02
Soften the custard cream and mix the speculos paste with the whipped cream.
Put the cream in a piping bag and stuff it from the back of the shoe.

Point

Speculos paste is a paste made from spiced cookies that are eaten in the Netherlands and Belgium.
Spread the cookie dough in a 6 cm cercle to a size that allows 5 circles to come out. It is easy to spread the dough by sandwiching it with wrap.
Cook the custard cream properly while stirring. Seal with plastic wrap and cool.
As a guide, the choux pastry has a hardness that extends into a triangle when the dough is dropped with a spatula.
The cookie dough is hollowed out in the frozen state, placed on the choux pastry and baked.
If you make a small hole in the back of the choux pastry with a kitchen knife, it will be easier to fill the cream.