누텔라 초코 쿠키슈 만들기 Nutella Cookie Choux Recipe 쿠키슈 만드는법 Crunch Cream Puff 실패없는 쿠키슈 레시피 커스터드크림 디플로마트 크림

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.

Prepare the streusel by softening unsalted butter at room temperature and mixing it with brown sugar.

Add plain flour and mix until no dry flour remains.

Place the mixture on parchment paper and roll it out to a thickness of 2-3mm.

Freeze the rolled-out mixture for 30 minutes until firm, then cut into circles using a 4cm cutter.

For the Nutella custard, whisk egg yolks with sugar b, then add cornstarch and mix well.

Heat milk in a saucepan and add sugar a, bringing it to a simmer.

Gradually add the hot milk to the egg yolk mixture while whisking to prevent cooking the yolks.

Return the mixture to the saucepan and cook over medium heat until thickened, stirring constantly.

Once thickened, remove from heat and stir in dark chocolate and Nutella until smooth, then strain and chill in the refrigerator.

Prepare the choux pastry by heating milk, water, unsalted butter, and salt in a saucepan until boiling.

Remove from heat and quickly add plain flour, stirring until a smooth dough forms.

Return to heat and cook for another minute to dry out the dough slightly.

Transfer to a bowl and let cool before adding eggs gradually until the mixture is smooth and glossy.

Pipe the choux dough onto a baking sheet, place the frozen streusel on top, and bake at 190°C for 15 minutes, then lower the temperature to 165°C and bake for another 15 minutes.

For the Nutella cream, whip cold cream until soft peaks form, then fold in the chilled Nutella custard.

Fill the baked choux with the Nutella cream using a piping bag.

Melt dark chocolate over a double boiler and drizzle over the filled choux, then top with chopped hazelnuts for decoration.

Cooking Techniques

Spice Level:

Allergens