How are you all doing?
"Are you eating chocolate?"
Today is the basics of making sweets! But a little difficult "cream puff"
Introducing a special version made in the microwave
This time I failed a lot and quantified the perfect recipe
Since it is made in the microwave, it takes less time to clean up.
Warm it up for the specified time, squeeze it at the end and put it in the oven!
No one will teach you how to make it without failure that is not in the book
Show more with video
I explain carefully so that you can understand the "why" of making sweets
Try to make professional sweets at home by holding down the points!
Introducing the real chocolatier techniques of active professionals!
@KAZU / chocolatier
#Cream puffs #Making sweets #Custard cream #Time saving recipe #Chocolatier
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0:00 How to make cream puffs
0:13 Introduction to materials
0:27 How to make choux pastry
3:57 How to squeeze the dough
5:13 How to make custard
8:48 Cream puff finish
9:50 points review
material
Cream puffs made in the microwave about 8 pieces
◆Puff pastry
50g unsalted butter
2 eggs L size
60g cake flour
80g water
200℃ preheat 190℃ 35 minutes baking
◆ Custard cream
2 egg yolks
35% fresh cream 150g
15g cake flour
50g granulated sugar
150g milk
◆Optional
Powdered sugar decoration
Arrangement information
・It can be made in the microwave, but of course you can also make it in the normal way.
Click here for a full-fledged cookie shoe
• 無限に食べれるシュークリーム、塩キャラメルの...
・If you want to make chocolate dough, replace some of the cake flour with cocoa.
・We didn't add salt in order to reduce the amount of ingredients for the dough, but adding 1g of Fleur de Selle in this recipe adds depth to the flavor.
・If you put about 10g of caster sugar in the batter, the baked color will be brown.
・I squeezed it into a round shape, but if I squeezed it into a long and narrow shape, it would be an eclair.
・There is also a method of painting the surface with eggs before baking.
It will be slightly crispy and glossy, but I didn't do it this time because I sprinkled it with powdered sugar.
・You can change the custard flour to custard powder, etc., but this time I used soft flour because I wanted the cream to retain its shape even after squeezing.
Recommended material
◆Fine granulated sugar if you are particular about it
Granulated sugar for making sweets = this is it
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◆Butter Calpis butter is luxurious
If it's not margarine, unsalted is okay
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◆ Custard powder
Instead of soft flour, it has a higher-grade flavor and is delicious.
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◆Brown sugar
You can create a richer and richer taste than granulated sugar.
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◆ Fleur de Cell
If you use normal salt, you can make something completely different, and the dough will be delicious.
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Recommended equipment
◆Silicon mat Silpat
A cooking sheet that can be used many times
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◆ Hand mixer
Iris Ohyama adjustable speed
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There are other famous manufacturers, but the above is the cheapest
I think it has enough performance
Tescom is in the video
◆ It is a complete professional grade scale.
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◆Rubber spatula from Shimotori Seisakusho
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◆ Whisk Matofer Series
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size difference
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If you're serious about choosing a whisk, Matofer is definitely the way to go.
It is easy to lather and has a strength that does not deteriorate.
◆ glass ball
Alc International/Alcolock is cheaper
Since it is difficult to remove the pattern on the edges with a rubber spatula,
IWAKI etc. may be easier to handle
The spout is not necessary as it only gets dirty
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*Some of the above links are Amazon Associate links.
Thank you for the end! !
Please comment and rate! please
Patisserie & Cafe Delimo
7 stores in Japan Tokyo Midtown Hibiya Main Store
Kazuaki Eguchi, Chef Chocolatier/Pâtissier
Note
All content such as text, images, and sounds used in the channel
Please note that reproduction and unauthorized use are prohibited.
It is not a recipe introduction for the purpose of selling as a product
This is a recipe for home use and personal enjoyment, so please refrain from using it for commercial purposes.