【パティシエ辻口シェフ】基本的なシュークリームの作り方 / Professional Cream Puffs αt your kitchen!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier chocolate option with less sugar.

Preheat the oven to 200℃.

Sift the flour for the puff pastry.

In a pan, combine water, unsalted butter, salt, and granulated sugar and bring to a boil.

Add the sifted flour and stir to combine.

Continue to heat while stirring until the dough comes together and forms a thin film on the bottom of the pan, then remove from heat.

Add the eggs little by little, mixing thoroughly each time, adjusting the last egg based on the dough's consistency.

Transfer the dough to a squeeze bag and squeeze it into 5cm circles on a baking sheet.

Brush the dough with egg wash and sprinkle almond pieces on top.

Bake in the preheated oven at 200℃ for 20 minutes, avoiding opening the oven during baking.

After baking, open the oven door to let the residual heat escape and dry bake for another 20 minutes.

For the custard cream, heat the milk in a saucepan until just before boiling.

In a bowl, break up the egg yolks, add granulated sugar, and mix until pale.

Add the sifted flour to the egg mixture and mix well.

Combine the heated milk with the egg mixture and stir.

Return the mixture to the pan and heat while stirring until it thickens.

Once thickened, add unsalted butter and vanilla essence, stirring until melted.

Strain the custard cream through a sieve and cool it in an ice bath.

Once cooled, wrap tightly and refrigerate.

To finish, make a hole in the bottom of each puff pastry and fill with custard cream using a round tip.

Sprinkle powdered sugar on top.

Cooking Techniques

Spice Level:

Allergens