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Cream puff ｜ Roku Kitchen's recipe transcription

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ろくキッチン -Ai Fujiroku-

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Ingredients

Milk (for custard cream) : 500g
Egg yolk (for custard cream) : 6個
Granulated sugar (for custard cream) : 96g
Cornstarch (for custard cream) : 30g
(A) Butter (for custard cream) : 50g
(A) Vanilla extract (for custard cream) : 少々
Fresh cream (for custard cream) : 100g
(B) Water (for choux pastry) : 56g
(B) Milk (for choux pastry) : 56g
(B) Granulated sugar (for choux pastry) : 5g
(B) Salt (for choux pastry) : 1g
(B) Butter (for choux pastry) : 60g
Soft flour (for choux pastry) : 75g
Eggs at room temperature (for choux pastry) : 2個～3個

Time required

60minutes

Procedure

1) Warm milk and granulated sugar over low heat 00:36
Put milk and half the amount of granulated sugar in a pan and heat over low heat.
2) Whisk egg yolk and granulated sugar 00:51
Put egg yolk and half the amount of granulated sugar in a bowl and whisk until whitish.
Add cornstarch and mix.
3) Mix milk with egg yolk 01:25
When the milk has warmed to just before boiling, pour it into a bowl of egg yolk at once and mix gently.
4) Strain the custard and put it back in the pan 01:44
Rub the custard back into the pan and mix over low to medium heat with a heat-resistant rubber spatula until it thickens. When it thickens, turn off the heat, switch to a whisk and mix well.
5) 再び火をつけて混ぜる 03:28
Turn on the heat again and switch to a rubber spatula to mix. Cook while moving the pot horizontally and vertically for 3 to 5 minutes until it becomes glossy.
6) Turn off the heat, add (A) and mix. 04:25
When it becomes thick and glossy, turn off the heat. Add (A) and mix.
7) Cool the custard in the refrigerator 04:55
Pour custard into the vat, wrap it tightly, and quench in the refrigerator.
8) 薄力粉をふるう 05:28
薄力粉はふるっておく。
9) Put (B) in a pan and bring to a boil. 05:44
Put (B) in a pan and bring to a boil. At the moment of boiling, turn off the heat and add the cake flour and mix. Mix well with a wooden spatula until it is no longer powdery.
10) Fry like cutting the dough over medium heat 07:00
Set the heat to medium heat and fry the dough as if cutting it with a wooden spatula.
11) Cool the dough 08:06
Take the dough into a bowl, spread it with a wooden spatula and leave it for 1 minute.
12) Add eggs 08:49
Put 1/3 of the eggs in the chilled dough and mix with a wooden spatula. When it becomes hard, add about 2/3 of the eggs and mix.
For the third time, make fine adjustments by 1 tablespoon.
13) Put the dough in one place 11:05
Collect the dough in one place and scoop it off at once. If you have a beautiful triangle, you're done.
14) Put the dough in a piping bag 11:35
Put the dough in a piping bag with a mouthpiece set with a rubber spatula.
15) 生地を12個絞る 13:00
It is about 5 cm wide and is squeezed into a dome shape.
For the excess dough, pierce the base into the dough and squeeze it inside.
16) Prepare the surface and bake in the oven 15:40
Apply egg or water to smooth the surface. Bake in an oven preheated to 180 ° C for 40 minutes.
17) Whisk cream 16:33
Whisk the cream in nine minutes while baking the dough.
18) Leave the choux pastry 17:01
When the choux pastry is baked, check that it is inflated, close it immediately, and leave it for 10 minutes.
19) Mix custard and cream 17:28
Take the custard that has been chilled in the refrigerator into a bowl and loosen it with a rubber spatula until it becomes soft. Add fresh cream and mix.
20) 生地をカットする 19:14
If the dough can be left for 10 minutes, check the back, and if it is flat, it is complete. Cut the dough at a ratio of 6: 4. Clean the cotton part inside.
21) Squeeze the cream, cover and sprinkle with powdered sugar to complete 20:02
Fill the cream evenly. Cover and sprinkle powdered sugar on the finish to complete.

Point

Making custard cream ・ If you use potato starch, which is a substitute for cornstarch, the finish will be rough, so be sure to use cornstarch.
・ After mixing milk and egg yolk, leave the whisk and rubber spatula unwashed.
・ Be sure to use a heat-resistant rubber spatula.
・ After cooking with a rubber spatula until thickened, turn off the heat and mix with a whisk, and the custard will almost never fail.
・ When cooling custard with a bat, be sure to quench it.
Choux pastry making ・ It is difficult to separate when milk and water are boiled and powder is added.
・ When frying the dough over medium heat, mix it by cutting it and turn it over repeatedly until a thin skin is spread on the bottom of the pan. The dough on the bottom of the pot is not used, so just throw it away.
・ Before putting the eggs in the dough, let it cool for about 1 minute so that the dough and the eggs mix well.
・ Put the egg in 3 times. The third time, the cream puff will swell easily by making fine adjustments little by little while checking the condition of the dough.
・ To check if the dough is made, put the dough in one place and scoop it off at once. And if a beautiful triangle is formed when dropped, it is completed.
-The mouthpiece of the piping bag is round with a diameter of 1.5 cm.
・ Collect the dough on one side to make it easier to put in, scoop up half and push it into the piping bag.
・ When squeezing the dough, keep the mouthpiece about 1 cm away from the top plate and squeeze it without moving it.
・ After squeezing the choux pastry, open the piping bag and collect the dough toward the mouthpiece. Add the dough to the smaller ones so that they are even.
・ If there is excess dough or cream, put the mouthpiece in the dough or cream and add it to squeeze it cleanly.
・ Powdered sugar does not dissolve over time when "powdered sugar that does not cry" is used.