【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
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