바닐라 커스터드 크림이 가득 쿠키슈 레시피 Choux au Craquelin/Cream Puffs

Cream Puffs(Choux au Craquelin) Recipe Filled with Vanilla Cream *vanilla cream 3 egg yolks 75g Sugar 25g All purpose flour 300ml Milk Divide into 3 portions and add milk 20g Unsalted butter 1Tsp Vanilla extract cool in the refrigerator *Craquelin 40g Unsalted butter 55g Sugar 55g All purpose flour 2–3 mm thickness Store in freezer before use at least 20 minutes *Choux pastry 60g All purpose flour 75ml Water 75ml Milk 55g Unsalted butter 3g Salt 소금(1/2 TSP) Medium heat Medium- low heat Fry for about 1 minute (until the bottom starts sticking). 2 Eggs Piping tip size 10 mm(0.4in) (NO804) circle size 4cm(1.5in) Make the dough smaller than a circle circle size 4cm(1.5in) Bake at 190℃(375℉) for 25minutes *Diplomate cream vanilla custard cream 100ml Whipped cream Store in the refrigerator *.Baking time and baked colors can vary from oven to oven! Make sure it's baked well to the bottom. If it's soggy, extend the time. If the color is dark, please change it to a low temperature. *If you want to make it as big as a fist, you have to squeeze the dough into 5cm or 6cm and make cookies big! Bake for the same time or 5 minutes longer. Depending on the oven, the baking time can be short or longer. #ChouxauCraquelin #CreamPuffs #VanillaCreamRecipe