반짝반짝⭐️ 재미있는 캔디 쿠키슈 만들기 : Candy Cookie Choux, Cream Puffs, Choux Au Craquelin Recipe | Cooking tree

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can yield a lighter texture.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while maintaining creaminess.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Soften the unsalted butter at room temperature and mix in the sugar.

Sift in the cake flour and mix, then pipe onto parchment paper.

Cover with parchment and flatten, then place in the freezer.

Mix the egg yolks with sugar, then add cornstarch and vanilla bean paste and mix.

Add a little warm milk and mix evenly, then add the rest of the milk and mix.

Heat on low while stirring until thick, then quickly stir when large bubbles form.

Remove from heat, add butter and mix.

Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate.

In a saucepan, combine butter, salt, water, and milk, and heat until bubbling, then remove from heat.

Sift in the cake flour and mix evenly, then return to low heat and cook for about 1 minute.

Transfer to a bowl and let cool slightly, then add eggs gradually and mix.

When the dough stretches into a point when lifted, pipe into a piping bag.

Pipe onto a baking sheet in 4.5-5cm portions and top with cookie dough.

Bake at 190 degrees Celsius for 15 minutes, then lower to 160 degrees for another 15 minutes.

Do not open the oven door while baking (the choux will collapse).

Open the oven door slightly and leave for 10 more minutes, then remove and cool completely.

Whip the heavy cream with sugar, then gently mix in the custard cream.

Fill the cooled choux with the cream mixture.

In a saucepan, combine sugar and water and heat on low (do not stir).

When the color darkens slightly, remove from heat and dip the tops of the choux in the syrup and let cool.

Cooking Techniques

Spice Level:

Dietary

Allergens