ザクザク濃厚チョコクッキーシュー｜アイスみたいな口どけ＆とろけるカスタード！How to make Chocolate Cookie Cream Puffs

Servings: 7 Cutting size: 5cm in diameter Ingredients: -Cookies: unsalted butter 25g, powdered sugar 10g, vanilla extract 1g, cake flour 27g, cocoa powder 3g, granulated sugar 10g -Chocolate Custard egg yolk 35g, brown sugar 30g, cake flour 6g, corn starch 6g, milk 150g, unsalted butter 10g, dark chocolate 45g, whipping cream 70g, granulated sugar 7g -Puff Batter unsalted butter 30g, milk 30, water 30g, granulated sugar 5g, salt 0.5g, cake flour 32g, cocoa powder 5g, whole egg 70g Tips: 1.Butter needs to be softened in advance. 2.Egg should be used at room temperature. Instructions: 1.To make cookies, stir 20g unsalted butter, 10g powdered sugar and 1g vanilla extract until smooth. 2.Sift 27g cake flour, 3g cocoa powder and 10g granulated sugar and stir well, then roll it about 3mm in thickness, freeze for 30 mins and use the mold (5cm in diameter) to cut it, freeze for later use. 3.To make chocolate custard, mix 35g egg yolk, 30g brown sugar evenly, add 6g cake flour and 6g corn starch and mix well. 4.Heat 150g milk over medium-low heat until faint boiling, pour in the batter and stir at the same time, then pour back the saucepan to heat and stir until thick, turn off the fire and add 10g unsalted butter, 45g dark chocolate and mix well, cover the plastic wrap over the mixture and refrigerate for 30 mins. 5.Add 70g whipping cream and 7g granulated sugar into a bowl and beat on high speed until creamy, stir with the chocolate custard evenly, refrigerate for later use. 6.To make puff, add 30g unsalted butter, 30g milk, 30g water, 5g granulated sugar and 0.5g salt into a saucepan and heat over medium-low until boil. 7.Add 32g cake flour and 5g cocoa powder, mix well and continue to heat until the rough thin film forms on the bottom of the saucepan, turn off the fire. 8.Add 70g whole egg into the batter in 3-4 times and stir well for each time until glossy and appear triangle when you lift up the scraper, then transfer into the piping bag. 9.Squeeze the batter about 5cm in diameter on the perforated silicone mat and place the frozen cookie on the top. 10.Preheat the oven to 180°C/356°F and bake for 40 mins. Once baked, let it cool. Make a hole on the bottom of the puff and squeeze chocolate custard. #シュークリーム #スイーツレシピ #チョコレート #お菓子作り#パン作り#手作り#レシピ #簡単 #howto #easybaking #homebaking #bakewithme #easydessertrecipe #puffpastry #chocolatedessert