Crispy Cookie Choux: Homemade Delight!
Crispy Cookie Choux: Homemade Delight!
Mastering the Art of Cookie Choux
Today, I’m thrilled to share a recipe for ‘Cookie Choux’ that boasts a wonderfully crispy cookie exterior and a luxuriously smooth custard cream filling! Experience the delightful contrast of textures. If you’ve been dreaming of café-quality desserts at home, follow this recipe!
Crispy Cookie Topping Ingredients- 29g unsalted butter, softened
- 27g sugar
- 31g cake flour
Basic Choux Pastry Ingredients- 20g unsalted butter
- A pinch of salt
- 26g cake flour
- 41g egg (beaten)
- 31g cake flour
Sweet & Smooth Custard Cream Ingredients- 1 fresh egg yolk
- 15g sugar
- 10g cornstarch
- A little vanilla extract or oil
- 85g milk
- 1/2 vanilla bean (seeds scraped)
Rich Cream Base Ingredients- 110g cold heavy whipping cream
- 8g sugar
Finishing Touch Decor Ingredients (Optional)- 4 cherries
- 20g unsalted butter
- A pinch of salt
- 26g cake flour
- 41g egg (beaten)
- 31g cake flour
Sweet & Smooth Custard Cream Ingredients- 1 fresh egg yolk
- 15g sugar
- 10g cornstarch
- A little vanilla extract or oil
- 85g milk
- 1/2 vanilla bean (seeds scraped)
Rich Cream Base Ingredients- 110g cold heavy whipping cream
- 8g sugar
Finishing Touch Decor Ingredients (Optional)- 4 cherries
- 110g cold heavy whipping cream
- 8g sugar
Finishing Touch Decor Ingredients (Optional)- 4 cherries
Cooking Instructions
Step 1
Let’s start by making the cookie topping dough. Place the softened unsalted butter (29g) in a bowl and gently cream it with a spatula until smooth.
Step 2
Add the sugar (27g) and mix it in.
Step 3
Mix until the sugar is no longer visible. Don’t worry if it’s not completely dissolved; it’s fine.
Step 4
Now it’s time for the dry ingredients. Sift the cake flour (31g) over the butter mixture, sifting it 2-3 times. This helps create a smooth, lump-free dough.
Step 5
Use a spatula to mix the flour into the butter mixture, scraping the sides of the bowl, until no dry flour streaks remain. Be careful not to overmix, as this can develop gluten and make the cookies tough. Your cookie dough is ready!
Step 6
Transfer the cookie dough to a zip-top bag. Use a rolling pin to flatten it as thinly as possible. This makes it easier to cut shapes and freeze quickly. Place the flattened dough in the freezer to chill and firm up.
Step 7
Now, let’s make the choux pastry. Add the unsalted butter (20g) to a saucepan.
Step 8
Add a pinch of salt. Salt enhances the flavor of the choux.
Step 9
Pour in the water (42g) and heat over medium-low heat, stirring until everything is melted. Once the butter is fully melted and the water begins to simmer, remove from heat.
Step 10
Turn off the heat and immediately add all the sifted cake flour (26g). Mix it in while the saucepan is still warm. It’s best to add the flour off the heat first to prevent clumps.
Step 11
Return the saucepan to medium-low heat and stir vigorously with a spatula. Cook for about 1 minute, stirring constantly, until a thin film forms on the bottom of the pan. This step helps to evaporate moisture, allowing the choux to puff up better.
Step 12
Transfer the dough from the saucepan to a bowl. Spread it out thinly to help it cool down. It’s crucial to cool the dough completely; if it’s too hot, the eggs will scramble when added.
Step 13
Once the dough is lukewarm, gradually add the beaten egg (41g) in increments. Don’t add it all at once; observe the dough’s consistency as you mix.
Step 14
Mix with a spatula, using a strong motion. The dough might look separated at first, but keep mixing until it becomes smooth and homogenous. When you lift the spatula, the dough should fall in a thick ribbon shape.
Step 15
Transfer the choux dough to a piping bag fitted with a plain tip (about 1cm opening, no decorative tip needed). Line a baking sheet with parchment paper or a silicone mat. Pipe rounds of about 3-4cm in diameter, leaving some space between them. A little water on the baking sheet under the parchment can help keep it from moving.
Step 16
Take the chilled cookie dough out of the freezer. Use a round cutter (about 3cm in diameter) to cut out shapes. The cookie discs should be slightly smaller than the piped choux bases for a neat appearance.
Step 17
Gently place one cookie disc on top of each piped choux base. Ensure the cookie is centered and flat; this is key for a beautiful finish after baking.
Step 18
Time to bake! Preheat your oven to 190°C (375°F). Bake for 10 minutes at 190°C, then reduce the temperature to 180°C (350°F) and bake for another 15 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10-12 minutes more, or until the choux are golden brown and firm. Baking times and temperatures may vary depending on your oven.
Step 19
While the choux are baking, let’s prepare the delicious custard cream. In a saucepan, combine the egg yolk (1), sugar (15g), and the scraped seeds from 1/2 vanilla bean.
Step 20
Add the sifted cornstarch (10g), vanilla extract (or oil), and milk (85g).
Step 21
Whisk everything together until smooth and lump-free. Ensure the vanilla bean seeds are evenly distributed.
Step 22
Place the saucepan over medium-low heat and stir constantly to prevent scorching. Continuous stirring is essential.
Step 23
Cook until the custard thickens and the spatula leaves trails on the bottom of the pan. It should look slightly lumpy, as shown in the picture, before you remove it from the heat.
Step 24
Strain the cooked custard through a fine-mesh sieve into a clean bowl. This step ensures a perfectly smooth and velvety texture, removing any cooked bits or vanilla bean pods.
Step 25
For the cream base, pour the cold heavy whipping cream (110g) and sugar (8g) into a bowl. Whip with an electric mixer or whisk until medium peaks form (softly curling when the beater is lifted). Be careful not to over-whip.
Step 26
Add the strained custard to the whipped cream base. Gently fold or whip them together until just combined. This creates a wonderfully light and flavorful cream filling.
Step 27
Once the cookie choux have completely cooled on a wire rack, they are ready for filling. Handle them gently as they can be delicate.
Step 28
Transfer the custard filling to a piping bag fitted with a small, thin tip. Make a small hole in the bottom of each cooled choux and pipe the cream generously inside until they feel plump. Don’t overfill to the point of bursting.
Step 29
Add a dollop of the remaining cream on top of each cookie choux for an extra touch.
Step 30
Finally, top each cookie choux with a cherry for decoration. This step is optional but adds a lovely visual appeal.
Step 31
And there you have it! Your delicious cookie choux, with its crispy shell and creamy center, is ready to be enjoyed. Take a bite and savor the perfect harmony of textures and flavors!
