녹차크림 듬뿍! 녹차 쿠키슈 : Green tea cream puff (cookie choux) | Honeykki 꿀키

Today’s 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.
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* Ingredients (makes 12 puffs)
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. 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. In a milk pot, add and simmer milk.
You can add vanilla bean now instead of adding the extract in step (1).
3. Slowly add warmed milk to (1)egg yolk mixture and mix well.
4. In a pot, pour the (3) mixture and constantly stir until creamy on medium heat.
5. Transfer to bowl, cover with wrap and let completely cool.

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

Choux pastry
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. When flour is completely incorporated, turn on the heat again until a thin coat forms on the bottom of the pot.
3. Transfer the batter in a mixing bowl and cool it until lukewarm.
4. Beat the egg in another mixing bowl, slowly add the beaten egg into the batter and mix well using spatula.
5. Transfer the pastry batter into a piping bag and pipe into 3~3.5cm sized balls.
6. Cut the craquelin using a circle cookie cutter and place on the pastry batter.  (I used cookie cutter at 3cm diameter.)
7. Bake into preheated oven at 180℃ for 20~25min.
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. Gently fold cooled green tea custard cream using spatula.
2. In a mixing bowl, add and whip heavy cream and sugar until soft (about 60% whipped).
If you want the cream thicker, whip the heavy cream more before mixing in the cream.
2. Stuff the green tea cream into cooled choux.

* Music - old bossa
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