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Cookie cream puff | Leaves leaking day Kitchen's recipe transcription

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Hamorebi Kitchen

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Ingredients

(A) Cake flour : 35g
(A) Granulated sugar : 30g
(A) Unsalted butter : 30g
(B) Frozen pie sheet : 1 sheet
(B) Unsalted butter : 10g
(B) Water : 大さじ1
(B) Egg : 2個
(C)牛乳 : 100ml
(C)卵黄 : 1個
(C)グラニュー糖 : 25g
(C)薄力粉 : 10g
(C)バニラエッセンス : 適量
(C)生クリーム : 50ml
(C)グラニュー糖 : 5g

Time required

90minutes

Procedure

1) Make cookie dough 00:35
Knead the unsalted butter (A), which has been placed in a bowl and returned to room temperature, until it becomes creamy.
Add the granulated sugar of (A) and mix well.
Sprinkle the flour of (A), mix until it is no longer powdery, and combine with a rubber spatula.
Wrap the dough in a wrap and roll it thinly with a rolling pin.
After cooling in the refrigerator for 30 minutes, roll it out with a rolling pin to a thickness of about 3 mm.
Die out with a 5 cm cookie mold, line up in a vat, and cool again in the refrigerator.
2) Make choux pastry 03:14
Tear off the frozen pie sheet from (B) in a heat-resistant container, and add unsalted butter and water from (B).
Wrap and heat in a 600W microwave 3 times.
Heat for 1 minute for the first time and 30 seconds for the second and third times, then remove from the microwave and mix well each time.
Melt the egg (B) that has been returned to room temperature, add it to the heated dough little by little, and mix well.
3) Bake choux pastry 05:36
Put 2 in a piping bag and squeeze it into a circle on the aluminum foil and parchment paper laid on the top plate.
Moisten the entire dough with a spray bottle.
Place 1 on the choux pastry.
Cover the dough with aluminum foil and bake in a toaster at 200 ° C for 20 to 25 minutes.
Remove the aluminum foil and bake at 170 ° C for 5-10 minutes until browned.
Leave the baked dough in the toaster until it cools and dry it with residual heat.
4) カスタードクリームを作る 07:39
Put (C) egg yolk and granulated sugar in a heat-resistant bowl and mix well.
Sprinkle the cake flour of (C), add milk, and mix well.
Wrap lightly and heat in a 500W microwave for 1 minute.
After heating, mix well with a whisk and heat again in a 500W microwave for 1 minute and 30 seconds.
Add a few drops of vanilla extract from (C) and mix well.
Put the wrap in close contact with the custard cream, put it in the refrigerator when the heat is removed, and let it cool for 30 minutes to 1 hour.
Put the cream of (C) and granulated sugar in a bowl and whisk until 8 minutes while soaking in ice water.
Remove the custard cream from the refrigerator, smooth it with a rubber spatula, add the cream and mix.
5) 生地にクリームを入れる 11:24
Put the cream of 4 in the piping bag.
For the choux pastry of 3, make a hole in the bottom with choux pastry or the like.
Fill the holes with custard cream and complete.

Point

・ A recipe that can be easily made with a toaster without an oven.
・ When stretching the dough to a thickness of 3 mm in step 1, disposable chopsticks and cardboard can be used instead of the acrylic ruler.
・ When mixing eggs with the dough in step 2, the amount may be too large depending on the size of the eggs, so adjust by checking the hardness of the dough.
・ When squeezing the choux pastry in step 3, draw a circle on the cooking sheet in advance to make it easier to align the sizes.
・ If there is no spray bottle used in 3, you may wet the surface of the fabric with your finger.
・ Before baking the choux pastry, if the dough cools, it will not swell, so bake it immediately. If it gets cold, warm it in the microwave for 10 to 20 seconds.
・ To prevent the dough from shrinking, do not open the toaster door until the choux pastry has cooled down.
・ If you like, you can sprinkle powdered sugar on the finish.