! : Green tea cream puff (cookie choux) Honeykki

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Todays menu is cookie choux filled with green tea pastry cream.
Choux pastry is my favorite dessert. So, I made it using green tea this time!
It looks so difficult to make, but you can make it if you slowly follow step by step.

* Ingredients ( 12 , makes 12 puffs)
: 80g, 100g, ( ) 90g, 7g (3tsp)
: 2, 120ml, 50g, 2g, ( 75g
: 6, 100g, 500ml, ( 45g, 5g (2tsp), 1tsp
200ml, 20g

Green tea Craquelin: 80g unsalted butter, 100g sugar, 90g flour(all purpose flour or cake flour), 7g(3tsp) green tea powder
Choux pastry: 2 eggs, 120ml water, 50g unsalted butter, 2g salt, 75g flour(all purpose flour or cake flour)
Green tea pastry cream: 6 egg yolks, 100g sugar, 500ml milk, 45g flour(all purpose flour or cake flour), 5g green tea powder
1tsp vanilla extract, 200ml heavy cream, 20g sugar

I tweaked the recipe from the book [LA PATISSERIE] by Marianne Magnier-Moreno.

: Green tea pastry cream
1. , , , , .
1. In a mixing bowl, add and mix egg yolks, sugar and vanilla extract until pale yellow.
And then, add green tea powder, flour and mix well.

2. .
2. In a milk pot, add and simmer milk.

(1) !
You can add vanilla bean now instead of adding the extract in step (1).

3. (1) .
3. Slowly add warmed milk to (1)egg yolk mixture and mix well.

4. (3) .
4. In a pot, pour the (3) mixture and constantly stir until creamy on medium heat.

5. , .
5. Transfer to bowl, cover with wrap and let completely cool.


: Green tea Craquelin
1. , , , .
1. In a mixing bowl, soften the butter kept at room temperature, add and mix the sugar, green tea powder and flour.

2. , 2~3mm .
2. Make the dough into a ball, cover the top and bottom with plastic wrap or put in a bag and roll it to 2~3mm thickness.

3. .
3. Freeze before use.


: Choux pastry
1. , , , .
1. In a pot, boil water, cubed butter and salt. Turn off the heat when butter is melted. And then, add flour and mix with a spatula.

2. (1) , .
2. When flour is completely incorporated, turn on the heat again until a thin coat forms on the bottom of the pot.

3. , .
3. Transfer the batter in a mixing bowl and cool it until lukewarm.

4. , .
4. Beat the egg in another mixing bowl, slowly add the beaten egg into the batter and mix well using spatula.

5. , 3~3.5cm .
5. Transfer the pastry batter into a piping bag and pipe into 3~3.5cm sized balls.

6. .
6. Cut the craquelin using a circle cookie cutter and place on the pastry batter. (I used cookie cutter at 3cm diameter.)

7. 180 20~25 .
7. Bake into preheated oven at 180 for 20~25min.

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Temperature and baking time may vary due to type of the oven.
Be careful not to open the oven in the middle, or the choux will sink.


: Assembly
1. .
1. Gently fold cooled green tea custard cream using spatula.

2. , .
2. In a mixing bowl, add and whip heavy cream and sugar until soft (about 60% whipped).

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If you want the cream thicker, whip the heavy cream more before mixing in the cream.

2. , .
2. Stuff the green tea cream into cooled choux.

* Music - old bossa
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Twin Musicom Old Bossa() Creative Commons Attribution
(https://creativecommons.org/licenses/by/4.0/) .
: http://www.twinmusicom.org/

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YOUTUBE http://bit.ly/1DnVQs7
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BLOG http://honeykki.com

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