실패없는 슈 만들기 : Choux cream ( Perfect cream puff) : シュークリーム ｜Brechel

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Draw 8 circles about 4.5cm on parchment paper and place a Teflon sheet on top.

Cut unsalted butter into cubes.

Sift the cake flour and set aside.

Beat 2 eggs and measure out 75g.

In a pot, add water, salt, and unsalted butter, and heat on medium.

Once the butter melts and the mixture starts bubbling, remove from heat.

Immediately add the sifted cake flour and mix quickly with a spatula.

Once the mixture is smooth without any lumps, return the pot to medium heat.

Stir quickly for 25-28 seconds until a thin film forms on the bottom of the pot.

Transfer the mixture to a bowl and add the eggs in three portions, mixing completely before adding the next.

When adding the last egg, do so gradually and check the texture to avoid making the mixture too runny or thick.

The final batter should flow slowly in an inverted triangle shape and be warm, not cold.

Fill a piping bag fitted with a 1-1.2cm round tip with the batter and pipe into 4.5cm circles.

Spray water on top and lightly press with a fork for even shapes.

Top with chopped almonds.

Bake at 190 degrees for 25-30 minutes.

For the custard cream, split the vanilla bean and add both seeds and pod to the milk.

Mix sugar into the egg yolks.

Sift in the cake flour and mix.

Heat the milk in a pot until it bubbles around the edges.

Remove the vanilla pod and gradually mix the hot milk into the egg yolk mixture.

Return to the pot and cook on high heat, stirring with a whisk until thickened.

Strain the cream to ensure smoothness and cover with plastic wrap, placing it over ice water to cool quickly.

Whip the fresh cream to about 70% stiffness.

Gently fold the cooled custard into the whipped cream.

To assemble, cut the tops off the choux, fill with custard cream, whip the fresh cream to about 90% stiffness, and pipe on top of the custard.

Replace the tops and refrigerate for about 1 hour to set.

Cooking Techniques

Spice Level:

Dietary

Allergens