I made a milk cream cookie shoe that makes you happy with a bite! Bake it big, cut it in half, and fill it with cream. The savory and light choux and the soft, milky cream were rich, and it was really delicious! It’s a taste I want to keep in the freezer.
-About 8 pieces, about 8ea
55 g unsalted butter
50 g sugar
55g soft flour
50g unsalted butter
0.5 g salt
55 g milk
70g soft flour
65g cold mascarpone cheese
320g cold fresh cream
15 g sugar
65 g condensed milk
55g Unsalted Butter
55 g Cake flour
50g Unsalted Butter
0.5 g Salt
70 g Cake flour
65g Cold mascarpone cheese
320g Cold whipping cream
65g condensed milk
Making Cookie Dough.
1. Mix softened butter at room temperature with a spatula, add sugar and mix.
2. Sift the flour and mix it into a lump.
3. Put the dough between parchment paper and roll it out to a thickness of about 4-5mm.
4. Harden in the refrigerator.
Making choux dough and baking cookie choux.
5. Put butter, salt, water, and milk in a pot and boil until bubbles rise.
6. Remove the pot from the heat, sift the flour and mix.
7. Heat again over low heat and stir-fry. (About 1-2 minutes)
8. Put in a bowl, cool slightly, divide eggs into 3 times and mix.
9. Pour into a piping bag fitted with a round tip (I used a 17mm) and squeeze into an oven pan.
10. Cut the hardened cookies with a circular cutter (5cm) and place them on top of the choux dough.
11. Bake for 17 minutes in a 190 degree oven, then lower the temperature to 165 degrees and bake for another 20 minutes.
(Preheat 210 degrees, *Never open the oven door while baking. The sugar will be crushed.)
Making milk-flavored cream (all ingredients are cold)
12. Add about 50g of whipped cream to the mascarpone cheese and whip at low speed so that there are no lumps.
13. Add the rest of the fresh cream, sugar, and condensed milk and whip it on an ice ball to make firm cream.
14. Cut the bottom of the cookie choux (not all the way) and fill it with cream.
15. Finish by sprinkling powdered sugar.