Cream Puffs

Japanese version, click here: https://blog.3compass.net/jbk-itchen/8917

It’s Jibiko’s Kitchen, Episode 6!

For a weekend snack, let’s make cream puffs! ✨

Shine Muscat grapes and custard cream go really well together.

The whole family will be delighted!

Try making them yourself too ^^!

They might be just as good as the ones you buy at the store, or even better!

Shopping

First, we went shopping with my daughter at the holy land for sweets lovers, “Tomizawa Shoten”!

We also bought additional tools and our expectations grew. (At this point, I didn’t know what she was going to make.)

We will be using the original divine recipe from Tomizawa Shoten as a reference this time.

https://tomiz.com/recipe/pro/detail/4193

Ingredients for 12-15 pieces

(Choux pastry)

Water: 100g

Milk: 40g

Unsalted butter: 60g

Salt: 1g

Granulated sugar: 6g

Cake flour: 80g

Eggs: 120-150g

(Custard cream)

Milk: 190g

Vanilla beans: 3cm

Egg yolks: 2

Granulated sugar: 40g

Cake flour: 15g

Heavy cream (45%): 120g

Powdered sugar: as needed

Your favorite fruits: as needed

Recipe

(Choux pastry)

• 1. Preheat the oven to 200℃.
• 2. Put water, milk, butter, salt, and granulated sugar in a pot and bring to a boil.
• 3. Remove the pot from the heat and add the sifted cake flour all at once. Mix with a wooden spatula.
• 4. Put the pot back on the heat and cook the dough while kneading it until a film forms on the bottom of the pot.

• 5. Transfer the pot to a work surface and slowly mix in the beaten eggs, dividing them into 4 or 5 portions, until the dough is firm enough to be scooped up with a spatula and drips slowly.

• 6. Put the dough into a piping bag with a nozzle about 10cm in diameter and pipe it out into circular shapes about 5cm in diameter on a baking sheet.
• 7. Lightly brush the surface of the dough with beaten egg and flatten the surface with a fork.
• 8. Bake in a 200℃ preheated oven until the dough rises well and turns a fox brown color. (Guideline: 15 minutes at 200℃, then reduce the heat to 180℃ and bake for about 20 minutes.)

(Custard Cream)

• 1. Put milk and vanilla beans in a pot and heat until just before boiling.
• 2. Put the egg yolks in a bowl and beat them. Add sugar and mix, then add the flour and mix well.
• 3. While mixing, slowly pour the warm milk from step 1 into the bowl with the egg mixture.
• 4. Strain the mixture from step 3 back into the pot, and heat over medium-low heat while stirring to thicken.
• 5. Transfer to a bowl and cool by placing the bowl in ice water.
• 6. Whip the heavy cream until it forms soft peaks, then mix it into the cooled custard cream.

• 7. Cut your favorite fruits.

• 8. Cut the cooled choux pastry in half.

• 9. Put cream, fruits, and cream in that order on the cut choux pastry, and sprinkle powdered sugar at the end. Done!✨

ポイント

Jibiko’s Kitchen Episode 6

JBK-ITCHEN Vol.74

back issues, click here: https://blog.3compass.net/jbk-itchen