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シュークリーム｜NekonoME Cafe【ネコノメカフェ】さんのレシピ書き起こし

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NekonoME Cafe

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Ingredients

water : 125g
牛乳 : 125g
塩 : 2.5g
グラニュー糖 : 5g
無塩バター : 100g
薄力粉 : 150g
全卵 : 4個
(A)牛乳 : 100g
バニラビーンズ : 1/5本
卵黄 : 20g
(A)グラニュー糖 : 25g
(A)薄力粉 : 10g
(A)無塩バター : 10g
生クリーム : 45g
(B)グラニュー糖 : 3g
グランマルニエ : 0.5g
カスタードクリーム : 150g
塗り玉用全卵 : 適量

Time required

60minutes

Procedure

1) Prepare a piping bag 00:11
Set the mouthpiece in the piping bag.
2) Melt butter 00:28
Cut unsalted butter into dice and put it in a pan, add milk, salt and granulated sugar, and heat to dissolve.
3) Sift the cake flour 00:56
Sift the cake flour.
4) 卵を溶く 01:06
ボウルに全卵を割り入れ、良く溶き混ぜておく。
5) Add 3 to 2 and heat 01:37
2が沸騰したら火を止め、3を加えてホイッパーで軽く混ぜ合わせる。再度中火にかけ、ゴムベラで混ぜながら火を入れる。
6) シューを作る 02:10
ボウルに5を入れ4を少しずつ加えて混ぜ、乳化させる。
7) シューを絞る 02:54
1に6を入れ、クッキングシートを敷いた天板に40gずつ、等間隔に絞り出していく。表面に全卵をぬる。
8) オーブンで焼く 03:28
Bake in an oven at 190 ° C for about 20 minutes and let cool.
9) カスタードクリームを作る 03:32
Add (A) milk and vanilla beans to the pan and heat. (A) Sift the cake flour. Put egg yolk and (A) granulated sugar in a bowl and mix well. When it becomes whitish, add (A) cake flour and mix further. Add boiling (A) milk and vanilla beans to the bowl little by little, mix each time, strain with a colander, put back in the pan and heat again to make it creamy, remove from heat, and while hot, add (A) unsalted butter. Mix. Transfer to tray, wrap and cool in freezer.
10) Make whipped cream 04:51
Put fresh cream, (B) granulated sugar and Grand Marnier in another bowl and whisk for 10 minutes.
11) 9と10を混ぜ合わせる 05:04
9をボウルに入れ、10を加えて良く混ぜる。
12) シューに11を絞る 05:21
シューの上の方を切り、11を絞って入れる。

Point

・ Return the eggs to room temperature.
・ Process 5 It suffices if a thin film is formed on the bottom of the pot.
・ Process 6 It is difficult to mix at first, but when it is mixed, it gradually becomes more organized. It's a good idea to add eggs while watching the situation so as not to add too much eggs. As a guideline for completion, scoop it off with a rubber spatula and make it loose enough to leave a triangular mark.
・ Process 7 At the end of squeezing, gently squeeze so that the horns do not stand.
・ Step 9 Put on medium heat, mix with a whisk, and put on heat again.
・ The time required does not include the time to cool the custard cream, the time to bake the shoe in the oven, and the time to cool it.