Crumble Cream puff | Amazing Recipes | Crumble Cream puff(Choux) Recipe

I made a cream puff topped with a savory and crispy crumble. I think the crumble has almond powder in it, so it’s more savory and has a better flavor than cookie chou. The dongle dongle cute shoe is full of cream, so I am happy every time I take a bite. I think it puffs up prettier if you sprinkle water on it and bake it. I did not take it out immediately after baking, but I left it in the oven for about 3 minutes and took it out. The cream is made by mixing custard and whipped cream, but I think it’s the most basic cream that goes well with the gou. If you eat it frozen, it tastes like ice cream, and if you eat it cold, you can eat it softly.

▶About 12 servings.

▶Ingredients

2 Egg yolks

35g Sugar

12g Corn starch

200g Hot milk

1/8ts Vanilla bean paste

10g Cold unsalted butter 

10g Sugar 

15g Cake flour 

15g Almond powder 

30g Unsalted butter 

a pinch of Salt

33g Water 

33g Milk

40g Cake flour

70~75g Egg

150g Whipped cream_whipped up 50% (+15g sugar)

▶Recipe

1. Add sugar to egg yolk and mix, add corn starch and mix, then add hot milk and mix.

2. Add vanilla bean paste, mix, transfer to a pot, stir over low heat, heat until thickened, and cool.

3. Put cold unsalted butter, sugar, soft flour, and almond powder in a bowl and mix by hand until it becomes soboro, and put it in the refrigerator.

4. Put unsalted butter, water, milk and salt in a pot and boil it until the butter is melted, then remove from the heat and sift the soft flour and mix.

5. Put it on low heat and heat it for about 1 minute until the dough becomes shiny and a film forms on the bottom of the pot. Remove from the heat, divide the eggs and mix.

6. Squeeze the dough in the oven pan, sprinkle with water, put the crumble in the refrigerator, and bake in an oven preheated to 200 degrees for 12 minutes, then lower the temperature to 170 degrees and bake for another 15 minutes.

7. Sift the cooled custard cream through a sieve, add it to the whipped cream, which is about 50% thin, and mix to make the cream and put it in a piping bag.

8. Fill the cooled shoe with cream.