It’s Really Delicious! Milk Cream Cream Puffs | Cookie choux | Choux au Craquelin Recipe

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

55g water

55 g milk

70g soft flour

120g egg

65g cold mascarpone cheese

320g cold fresh cream

15 g sugar

65 g condensed milk

55g Unsalted Butter

50g Sugar

55 g Cake flour

50g Unsalted Butter

0.5 g Salt

55g Water

55g Milk

70 g Cake flour

120g Eggs

65g Cold mascarpone cheese

320g Cold whipping cream

15g Sugar

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.