실패없이 슈크림 슈 만들기 The Perfect Homemade Cream Puff Recipe
Source: Grooming Kitchen *For detailed recipe descriptions, please turn on the YouTube subtitle feature * Hello! Today, I made choux full of puff cream! When I go to a bakery, it is choux to buy one by one! If you take a bite, the puff cream spreads gently in your mouth, and the taste is excellent! But the choux I made at home is really heavenly taste (* ฅ ́˘ ฅ ̀ *) The choux is crispy and savory, and the vanilla flavor of the cream is really delicious! It's a taste you haven't seen at a bakery! The process is a bit complicated and tricky, but if you follow along like in the video, you'll get a taste that you haven't eaten before! I'll cheer for your homemade choux! Then enjoy video🧡 ▶︎ Ingredients (for 12 choux) [for choux batter] 115g eggs 45g butter 1g salt 60g cake flour 100ml water [Puff cream (diplomart cream)] *'Diplomart Cream' is a mixture of custard cream and whipped heavy cream 120g egg yolk 100g sugar 35g cake flour 350ml milk 1 vanilla bean or 5ml vanilla extract 30g butter 200ml Heavy cream ▶︎ Recipe * Tips to increase your success rate! -Make sure to use eggs kept at room temperature and weigh them -Before making choux batter, sift cake flour and beat eggs -Keep heavy cream frozen for 1 hour before use -It is convenient to mark the place to squeeze the batter in advance with a 5cm diameter cookie mold -Make sure to preheat the oven sufficiently before baking -When frying batter, fry until a thin film is formed on the bottom of the pan [Making choux] 1 Before making the batter, sift the cake flour and beat the egg in advance 2 Put flour in a 5cm diameter cookie mold and mark the place to squeeze the batter on the pan (optional) 3 Put water, butter, and salt in a pot and boil 4 When the water boils, remove the pot from the heat, add cake flour and mix quickly 5 Put the pot on medium heat again and fry the batter until a thin film is formed on the bottom 6 Cool the batter slightly and divide the egg wash 3 times to mix 7 Preheat the oven to 200 degrees for 20 minutes, bake 180 degrees for 30 minutes and lower to 160 degrees for another 10 minutes 8 Make a hole in the bottom of the finished choux with chopsticks or sticks and prepare to fill with cream [Making puff cream] 1 Add vanilla bean to milk and heat until the edges of the pan boil 2 Beat egg yolk in a bowl and mix with sugar 3 Add cake flour and mix evenly 4 Pour warm milk little by little and mix 5 Remove the vanilla bean peel through a sieve 6 Put it back in the pot and put it over high heat, stirring constantly with a whisk to boil 7 Heat the cream to a thick texture at first, then continue stirring until the cream is shiny and soft 8 Turn off the heat, add butter and mix 7 Wrap up the finished custard cream and cool it in the refrigerator 8 Whisk the heavy cream stored cold firmly 9 Gently mix the cooled custard cream with a spatula 10 Add custard cream to the whipped heavy cream and mix 11 Put puff cream in a milking bag and fill it with choux Thank you for watching the video today as well and I'm encouraged when you press 'subscribe' and 'like' button! Have a good day :) 💗 Instagram → 💗Business Inquiry → wogud072072@gmail com License Creative Commons Attribution license (reuse allowed)
