초코 쿠키슈 만들기 | 한세

Hello, guys!
On today's video, I'm going to show you how to make Nutella Cookie Choux.
I burnt them on first try, couldn't get that hallow inside on second try because I didn't gelatinize the mixture enough and finally succeeded on third try. I though making choux would be easy but ti was pretty tricky.

If you want to add chocolate instead of nutella, you can add in 120g of chocolate.
(add in 20 more grams of sugar if you're using chocolate instead of nutella)

The scent of cocoa and sweet cream, so delicious :)
I wrote down some tips on making choux so take a look at them when you try this recipe yourself. Oh, and you can have frozen choux. It is just as tasty :)

▶ingredient (10 quantities)

- cookie
30g unsalted butter, 25g powdered sugar, 30g cake flour, 5g cocoa powder

- choux
40g unsalted butter, 90ml water, a pinch of salt, 53g cake flour, 7g cocoa powder, (110g) 2 eggs

- cream
1/2 vanilla bean, 300ml milk, 3 egg yolks, 30g sugar, 30g corn starch (cake flour), 100g nutella, 300ml whipping cream, 30g sugar

+Cookie
1) Cream the room temperature butter with a spetula
2) Add in sugar powder and mix
3) Sift flour and cocoa powder to the bowl and mix
4) Mix until just combined and break off small amounts and roll them into a ball. The recipe should make 10 balls.
5) Place parchment paper on a flat plate or dish and put the balls few inches apart onto the parchment paper
6) Place another parchment paper over the balls and press them with a flat dish or a cup
7) Let them cool in the refridgeator

+Choux(start with 210℃ oven)
1) Sift cocoa powder and cake flour
2) Put butter, water and salt into a separate sauce pan and put it over low heat
3) When the butter melts completely and starts to boil, remove from heat and add in the sifted dry mixture / should remove when boils, not simmers
4) Once combined, put it over low heat again and cook for 30 to 40 seconds
5) When you see a thin film clinging to the bottom of the pan and the mixture forms a ball, transfer the mixture into a different bowl and spread it out to cool / coated pan prevents film so focus on if the mixture forms a ball instead
6) While cooling, beat the egg in a separate bowl.
7) Add in the beaten eggs 1/4 or 1/5 at a time to the mixture. The mixture should be warm but not too hot /  you can use a whisk or hand mixer (on low speed)
8) Once the mixture just falls from the spoon but still holds its V shape on the spoon, do not add the eggs anymore
9) Transfer the mixture into a piping bag with 1cm round tip and pipe out 10 of them  on the pan few inches apart
10) Place the cold cookie dough onto the mixture
11) Bake in the preheated oven (200℃ for 15 min and 180℃ for 15 to 20 min)
12) Let them cool

+Cream
1) Put milk and vanilla bean into a sauce pan and put it over low heat
2) Whisk the eggs in a separate bowl and mix in sugar
3) Add in corn starch or cake flour and mix
4) When the milk starts to simmer, pour it into the egg mixture bowl and stir
5) Pass the mixture through a fine mesh strainer before transfering the mixture back into the pan
6) Put it over low heat and stir
7) when it starts to simmer stir vigorously
8)when it thickens. remove from the heat and and transfer into another bowl to cool.
9) Press plastic wrap right onto the surface
10) Let it cool in the refrigerator or on ice
11) Stir slightly to soften the cream
12) Whip heavy cream into a different bowl
13) Mix the custard cream and whipped heavy cream together
14) Transfer the mixture into a piping bag

+Finishing tough
1) Poke a little hole onto the bottom of cooled choux
2) Pipe the cream into the choux / You can cut the choux in half and fill in the cream as well

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