Strawberry custard cream
Usually, custard cream is called custard cream, and if you fill it with chocolate or other things, it is commonly called "~shu. Choux means cabbage in French. The inflated shape looks exactly like a cabbage Lol, it's familiar to us as a lot of home run balls. It's a small shoe made of home run balls sold in the market! Since it's strawberry season, I made a whole strawberry in a shoe that's bigger than usual.
3 serving
Within 60 minutes
따뚜
Ingredients
  • Water
    160g
  • Butter
    130g
  • Salt
    1g
  • Gravity powder
    130g
  • egg
    4ea
  • Strawberry
    20~25ea
  • Milk
    125g
  • Vanilla bean
    little
  • egg
    30g
  • Sugar
    30g
  • Soft flour
    12g
  • Butter
    12g
Cooking Steps
STEP 1/11
First, make custard cream. Mix the sifted flour, sugar, and egg yolk prepared for custard cream with a whisk
STEP 2/11
Place vanilla bean seeds, milk and butter in skillet and heat over medium heat to 80 degrees. (It's not boiling, but bubbles are forming around it)
STEP 3/11
Add the heated milk and butter dough to the mixture of flour, sugar, and egg yolk and mix well without any hesitation!!
STEP 4/11
Sift the mixed custard dough back into the skillet.
STEP 5/11
Put the pot on low heat and stir well and cook the cream It's easy to lump, so it's good to stir it hard without resting.
STEP 6/11
When the whisk is gone, the custard cream is complete if the mark is clearly left
STEP 7/11
Now, make the dough. Place butter, salt, and water in a pot and simmer over medium heat until butter melts and boils
STEP 8/11
When the butter melts, remove from the heat, add the sifted gravitational pull and mix well. Put the dough mixed with gravity flour on medium heat again and cook it evenly, mixing it for 1 minute. Transfer the dough over medium heat for 1 minute and spread thinly to cool the dough.
STEP 9/11
Add eggs one at a time.
STEP 10/11
Place the finished shoo dough in a piping bag with a round pod and squeeze it at wide intervals in an oven pan with parchment paper or Teflon sheet paper. I squeezed it about 5cm in diameter. When you squeeze it, don't squeeze it flat. Make it three-dimensional.. You have to squeeze it like a tower. And put water in a sprayer and spray it enough on the squeezed dough. The reason for spraying water is to delay the formation of the shoe shell to improve expansion and explosion. Bake for 20 to 30 minutes in a preheated oven at 170 degrees Celsius.30 minutes.
STEP 11/11
Cool the baked choux enough and fill it with half-split custard cream and strawberries. It's much prettier if you sift the sugar powder a little bit.
If you don't want to make custard cream, you can replace it with whipped cream. I used Diplomart cream mixed with custard cream and a little whipped cream. I use it according to my preference
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