Today, I made a creamy choux cake! When I go to the bakery, I always buy one to eat! When you take a bite, the creamy foam spreads in your mouth. But the choux I make at home is absolutely delicious. The choux is crispy and salty, and the vanilla flavor from the ice cream is really delicious! It’s a taste I’ve never experienced in a bakery! You will really taste the choux you have never tasted before!
115 g eggs
45 g butter
60g soft flour
100 ml of water
120g egg yolks
100 g sugar
35g soft flour
1 vanilla bean or 5ml vanilla extract
30 g butter
200ml fresh cream
1. Before kneading, you should sift the flour and beat the eggs first.
2. Coat the cookie dough 5 cm in diameter with flour and mark where you will make the dough on the pan.
3. Bring water, butter and salt to a boil in a saucepan.
4. When the water boils, remove the pot from the heat, add the flour and mix quickly.
5. Return the pot over medium heat and fry the dough until a thin film forms on the bottom.
6. After the dough is done, let it cool and then mix it with egg juice 3 times.
7. After putting the dough into the ice cream bag, press it into the pan and pour the right amount of water over the dough.
8. Preheat oven to 200 degrees for 20 minutes, then bake at 180 degrees for 30 minutes, then lower to 160 degrees and bake for another 10 minutes.
9. Use a chopstick or toothpick to poke holes in the bottom of the choux and prepare to pour the cream in.
Make whipped cream
1. Add vanilla to milk and heat until it boils by the side of the pot.
2. Beat the yolks in a bowl, add the sugar and mix well.
3. Add soft flour and mix well.
4. Add warm milk little by little and mix well.
5. Strain through a sieve once to remove the vanilla pods.
6. Put it back in the pot, let it cook on high heat while stirring continuously with a spatula.
7. The cream is thick at first, then continue to stir until the cream is glossy and smooth.
8. Turn off the heat, add the butter and mix well.
7. Cover the finished custard cream and put it in the refrigerator.
8. Beat the chilled fresh cream until stiff peaks.
9. Use a spatula to gently stir the cooled custard cream.
10. Add custard cream to fresh cream and mix well.
11. Put the custard in a piping bag and fill the choux hole.