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Cookie cream puff ｜ Chez Sucre Recipes for Sugar House

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Chez Sucre Sugar House

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Ingredients

Unsalted butter (for cookie dough) : 50g
Granulated sugar (for cookie dough) : 40g
Soft flour (for cookie dough) : 50g
(A) Egg yolk : 60g
(A) Granulated sugar (for custard cream) : 40g
(A) Cake flour (for custard cream) : 20g
(B) Milk (for custard cream) : 250ml
(B) Vanilla beans : 1/2
(C) Unsalted butter (for choux pastry) : 40g
(C) Water : 50ml
(C) Milk (for choux pastry) : 30ml
(C) salt : A pinch
Soft flour (for choux pastry) : 40g
Whole egg : 120g
Whipped cream : 80g

Time required

80minutes

Procedure

1) Make cookie dough 00:08
Mix sugar in softened butter and add sifted cake flour.
Place it in plastic wrap, stretch it to a thickness of 3 mm, and store it in the freezer.
2) Make custard cream 01:25
Mix (A) in order, add warm (B) in 3 portions, strain with a colander and return to the pan.
Cook with constant stirring until glossy, transfer to a bowl, wrap and cool.
3) Mold the cookie dough 04:09
Hollow out the cookie dough in a 5 cm mold.
4) Make choux pastry 04:34
Sift the cake flour, melt the eggs and cut the butter.
Put (C) in a pan and heat it over low heat. When the butter melts, turn it to high heat, bring it to a boil, turn off the heat, and add the cake flour.
Turn on the heat again, and when the dough is set, transfer it to a bowl, add eggs little by little, mix well, and put in a piping bag.
5) Mold and bake 07:27
Squeeze the choux pastry on the top plate with a size of 5 cm as a guide, spray it, put the hollowed out cookie dough on it, and bake it in an oven at 180 ° C for 30 to 35 minutes.
6) Squeeze the cream 07:52
Add 7 minutes of fresh cream to the smoothed custard cream and put it in a piping bag.
Fill the cream from the back of the shoe.

Point

Unsalted butter for cookie dough and eggs for choux pastry dough should be warmed to room temperature.
When you stretch the cookie dough, you can put the dough in plastic wrap to keep it clean and store it in the freezer as it is.
The custard cream will gradually become heavier, but it should be cooked properly with constant mixing.
Adjust the amount of beaten egg to be mixed with the choux pastry by checking the hardness of the dough after adding about 2/3 of the total amount. You don't have to put the whole amount.
For the cream to be packed in the shoe, add whipped cream equivalent to 20% of the amount of custard cream.
If you make a hole in the back of the choux pastry with a knife etc., it will be easier to fill the cream.