【クッキーシュー】シェフパティシエが教えます 失敗しない Choux au Craquelin | Cream Puff

A cookie choux with a crisp texture that combines cookie dough on the surface. In the video, I'm putting it in as it is to make it easier to see it being sprayed, but the alcohol Disinfection disinfects the alcohol by stripping it of heat and moisture as it evaporates, so when the spray dries Put the food in. 00:00 Title 00:29 How to cook the custard cream 05:59 How to make cookie dough 06:51 How to make puff pastry 13:05 How to bake puff pastry 14:46 How to make custard cream 16:11 How to fill the puff pastry with cream 16:59 Summary 17:34 Recipe [Cookie choux (Cream Puff)] [Custard Cream] Milk 300g Vanille 1/3p Egg yolk 56g Sugar 65g Sea salt ひとつまみ a pinch Flour 12g Corn starch 12g Butter 30g Heavy cream 47% 120g [Cookie dough] Butter 30g Cassonade 37g Bread Flour 37g [Puff Pastry] Milk 50g Water 50g Sugar 2g Sea salt 2g Butter 40g Cake Flour 60g Whole egg 110g pierre à pierre　president ,Chef pâtissier Masayoshi Ishikawa https://pierreapierre.com/ Instagram   / ishikawa_masayoshi_patissier   facebook https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa channel    / ishmas   I have playlists of videos BODYJAM™ (37-) I will continuously edit the video playlist BODYJAM™LesMills