달고나 슈 만들기 honeycomb toffee choux recipe | 한세 HANSE

In a pot, combine water, salt, and butter over medium-low heat and bring to a boil.

Once the butter is melted and the mixture is boiling, turn off the heat (make sure the water is boiling).

Sift in the cake flour and mix with a spatula.

When no dry flour is visible and the mixture forms a ball, return to low heat and cook for about 1 minute, stirring until the dough pulls away from the sides of the pot.

Transfer the dough to a bowl and let it cool slightly.

In another bowl, beat the eggs.

Gradually add the eggs to the warm dough, mixing until combined. Adjust the amount of egg based on the dough's consistency.

The dough should form a V shape when lifted with the spatula.

Transfer the finished dough to a piping bag and pipe onto a baking sheet.

Spray with water and smooth out any peaks with your fingers or a spatula.

Bake in a preheated oven at 200°C for 15-18 minutes, checking for a golden color.

Let the baked choux cool completely.

Once cooled, whip the whipping cream and sugar until stiff peaks form.

Fill the cooled choux with the whipped cream by making a small incision at the bottom.

Arrange the choux on a tray with space in between for the dalgona.

In a pot, combine sugar and starch syrup over low heat.

Once the sugar melts and turns slightly yellow, add baking soda and stir.

Pour the puffed dalgona over the choux and let it set briefly.

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