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Cream puff ｜ Hida Mari Cooking's recipe transcription

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HidaMari Cooking

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Ingredients

Frozen pie sheet : 1 sheet
(A) Milk : 250ml
(A) Vanilla beans : 1/2
(B) Egg yolk : 3 pieces
(B) Granulated sugar (for custard cream) : 40g
Soft flour (for custard cream) : 18g
Soft flour (for choux pastry) : 50g
Whole egg : 2 pieces
(C) Milk (for choux pastry) : 60ml
(C) Water : 50ml
(C) salt : 1g
(C) Unsalted butter : 15g
(D) Fresh cream : 100g
(D) Granulated sugar (for fresh cream) : 10g
Powdered sugar : Appropriate amount

Time required

100minutes

Procedure

1) Prepare the puff pastry 00:13
Divide the frozen pie sheet into 4 equal parts, spread them into a square of about 15 cm, wrap them, and refrigerate.
2) Make custard cream 01:00
Put (A) in a pan and keep it warm.
Mix (B) well in a bowl, add flour, add a small amount of warm (A), and return the familiar dough to the pan.
Heat the pan, heat the cream with constant stirring, transfer to a bowl, wrap and chill in ice water.
3) Make choux pastry 04:57
Sift the cake flour and melt the eggs.
Bring (C) to a boil in a pan, turn off the heat, mix the cake flour, heat again, and mix well until it comes together.
Transfer to a bowl, mix the beaten eggs little by little, and when the dough is made, put it in a piping bag.
4) Mold 07:37
Arrange the puff pastry on the top plate, spray the dough, and squeeze the choux pastry on it.
Spray again, wrap the choux pastry in puff pastry and bake in the oven at 180 ° C for 45-50 minutes.
5) Finish 09:00
Whisk (D), mix with smoothed custard cream and place in a piping bag.
Add cream from the back of the shoe and decorate with powdered sugar.

Point

After spreading the puff pastry, put it in plastic wrap and store it.
For vanilla beans, make a cut with a kitchen knife, take out the seeds inside, and use it with the pods. When the custard cream is finished, remove the pods.
Bring the butter and eggs used for choux pastry to room temperature.
When mixing the beaten egg with the choux pastry dough, add it little by little and remove the dough with a spatula to check the hardness. You don't have to use all the eggs.
Making a small hole in the back of the shoe will make it easier to fill the cream.