【服部幸應お気に入り】しっとり柔らかシュークリームの作り方 後編(カスタードクリーム編)

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.

Combine the ingredients for the choux pastry in a pot (about 18cm in diameter) and heat over low flame.

Once everything has melted, increase to high heat to bring to a boil, then remove from heat and add the flour, mixing well.

Return to low heat and cook until a film of flour forms on the bottom of the pot.

Shape the dough into a mound in the pot and add the whole eggs one third at a time, mixing until the dough is at a consistency that slowly falls when lifted with a wooden spatula.

Line a baking sheet with aluminum foil, lightly grease with shortening, pipe out 35g portions using a round tip (size 10-12), mist with water, and bake at 200°C for about 25 minutes.

For the custard cream, heat the milk and vanilla bean in a pot.

In a bowl, combine the egg yolks with granulated sugar and sifted cake flour.

Gradually add the heated milk mixture to the egg yolk mixture while mixing, then strain back into the pot and cook over high heat until glossy.

Once cooked, add the butter and rum, strain into a bowl, cover with plastic wrap, and cool in an ice bath.

Once cooled, poke a hole in the choux pastry and fill with the softened pastry cream.

Cooking Techniques

Spice Level:

Dietary

Allergens