シュークリームの作り方☆生カスタードクリームたっぷり♪シュークリーム生地を上手に作るコツをご紹介！サクサク生地がやみつきに☆-How to make Cream Puff-【料理研究家ゆかり】

シュークリームの作り方☆生カスタードクリームたっぷり♪シュークリーム生地を上手に作るコツをご紹介！サクサク生地がやみつきに☆-How to make Cream Puff-【料理研究家ゆかり】

Today I made cream puffs. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today I want to make cream puffs. This time I will make custard puffs filled with custard cream. This time I will put almond dice on the dough to make it very savory. I hope you enjoy this recipe as much as I did. Please have a look at it. Easy recipes at home Let’s start with the ingredients for the custard cream. Here are the ingredients. Milk, egg yolks, flour, granulated sugar, vanilla bean paste, cream, and cream are the six ingredients here. First of all, eggs, but this time we’re going to use egg yolks to make a thick custard cream. Then I add vanilla bean paste for flavor. Can substitute regular vanilla beans or vanilla oil. Here are the ingredients for the dough. Here are the ingredients. Eggs, milk, water, flour, unsalted butter, salt, almond dice, and these ingredients. First, as for the eggs, we will use two L-size eggs here. I will use this as a guide for the amount of eggs, as I will be fine-tuning it later. And here are the eggs, butter, milk, and water, all of these ingredients should be made from room temperature. And I will also make a guide for pressing the puff pastry dough this time. This will help you to make the size of the cream puffs uniform, so I think it would be good if you could do this one. This time, going to squeeze it into a size of about 6 cm in diameter, so please prepare a vessel or a cercle of about 6 cm in diameter like this. Then write it down on a cookie sheet. Write it down like this. OK. Note this on the cookie sheet. This one should be made before making the dough. Easy recipes at home Now let’s start making them. First I will start with the custard cream. I will make this custard cream in a microwave oven. First put the egg yolks in a heatproof bowl. Then lightly beaten. Once dissolved, add granulated sugar. Be careful to mix quickly after adding the granulated sugar. If left to sit, the granulated sugar may absorb some of the water from the yolks and form grains. So be sure to mix immediately after adding the granulated sugar. Now add And mix quickly. OK. Mix thoroughly until it turns a bit white like this. Next, add a little milk here. Add about 1/4 of the milk. And mix well. Now mix well until the crunchiness of the sugar is gone. OK. Then I will add the flour here. After all the milk has been added, the flour tends to become lumpy, so add it at this point. Be sure to sift the flour before adding. OK. Then mix this one well. Mix well to avoid lumps. OK. Mix like this until it becomes light and smooth. Then add the rest of the milk here. And add the vanilla bean paste along with it. And mix well. Well mixed. Fluffy wrap here. Make one air inlet/outlet like this. Then heat this one in a microwave oven at 600 watts for 1 minute 30 seconds. Heated for 1 minute 30 seconds. Then I remove the plastic wrap. Then mix well. It is still shabby. The whole dough seems to be warming up. Let this even out once. OK. Mix well, wrap again and microwave again in the same way at 600 watts for 1 minute 30 seconds. Heated for 1 minute 30 seconds. Remove plastic wrap. Then mix well again. Now some of the mixture will be hardened in places, so please mix this well. It’s still a little loose. OK. Then I will wrap it fluffily again. Then heat in the same way in a microwave oven at 600 watts for 1 minute 30 seconds. Heated for 1 minute 30 seconds. Then I remove the plastic wrap. It is now pretty much stuck in the pull. Let’s mix this quickly and stir thoroughly until smooth. It’s solidifying like this. It’s getting a little hot, so just be careful not to burn yourself. OK. Now it’s finished custard-like like this. Now the final finish. Wrap again and microwave at 600 watts for 1 minute for the finishing touch. Cooked for 1 minute. Remove plastic wrap. Now solid like this. Then let’s mix it well again. OK. Mix thoroughly until smooth like this. Then I will chill this custard cream. When you cool it, take off the custard from around here first. Then, to prevent the surface from drying out, put a piece of plastic wrap tightly over the top. Place this one in ice water. Be sure to cool the custard cream rapidly by placing it in ice water, as it will be damaged if it is cooled at room temperature. And when you have finished chilling it in ice water, then keep it chilled in the refrigerator. Now let’s make the dough. First, sift the flour. Be sure to sift the dough before starting to make it. Sift this on a cookie sheet. OK. Let’s shake it out like this. Now, beat this egg. Crack the eggs into a bowl. Then mix thoroughly. OK. Be sure to mix the eggs properly until the whites are well broken. Leave this one at room temperature until you are ready to use it. And the butter. Cut the butter into 1 cm cubes like this. Then prepare the pot. Please use a non-teflon coated pot. If you use a Teflon coated pan, it is difficult to see how the dough will turn out, so please use this non-Teflon coated pan if possible. If you only have a Teflon coated one, please refer to the heating time to make it. So first, water, milk, and salt in a pot. The addition of this salt also helps the dough to expand. And here is the butter. Let’s spread the butter all over and put it on the fire. The heat is low. Continue to melt butter while stirring well. While heating, heat while stirring like this. If the butter is cold at this time, it will not melt easily and the water will evaporate, so be sure to take the butter out of the refrigerator about 30 minutes to an hour before using it. All the butter is melting now. Now you can heat it until it boils here. Now boiling. Once boiling, continue to heat for 20 seconds. OK. Then turn off the heat once. Once off the heat, add the sifted flour all at once. Then mix quickly while still off the heat. Note that if you do this with the mixture still on the heat, the flour will become lumpy. Knead thoroughly to prevent lumps of flour from forming. Mix with a rubber spatula in such a way that the dough is pressed down to the bottom of the bowl. OK. When the dough becomes smooth in one piece like this, it is OK. The rest will be fired up. When heating, I use low to low-medium heat. Heat. And let it heat up in the same way, pressing the dough to the bottom. The standard for this heat setting is that a film of dough should form on the skin of the pan. Please heat it until it reaches that level. OK. I just fired it up for roughly a minute and a half. Turn off the heat. I guess you can tell a little bit like this. Can you see the thin film on the pot skin? When it reaches this level, it’s ready. Now I’m going to open it up in the bowl here. Have ho. Once you have put it in the bowl like this, you can now add the egg mixture and mix it in. The amount of egg mixture here will vary, so add a little at a time and adjust the amount of egg mixture as you see how firm it is. Now add a little. Well, about 1-2 tablespoons. Put it in. And mix it quickly. Mix the dough in such a way that it is pressed down. Add a little more when it is well mixed like this. Then mix. Add again when well mixed. Then mix. The dough becomes looser and looser. Then add again. Mix. Now the dough is still totally blobby. This is still not firm at all, so we’ll loosen it up a little more. Add again. Then mix. The dough is a little smoother than before. I’d like to loosen it up a bit more. I will add a few more. Then mix. Now when you lift the dough, it is getting a little soft like this. It’s still a little lack luster, so I’d like to work on it until it’s a little more shiny. Just add just a little bit more firmness, just a little bit softer. Then mix. It has reached just the right consistency. As a rule of thumb, if the dough remaining on the rubber spatula forms an inverted triangle when it is lifted up like this, it is OK. If this dough flows down, the dough is too loose. And then when this is plopped off, the dough is still too hard. So when you lift it up like this, it should be firm enough to form an inverted triangle like this. I think it will also be a little bit shinier. I have this much egg liquid left over now. I would like to use this for glazing later. Now we will put the dough into the squeeze bag. This time we will use this round mouthpiece. Let’s fit this once into the container. Then put the dough into this. The dough is now ready. Now let’s start squeezing the dough. First, place the cookie sheet you just placed on the baking sheet. The marked side is the reverse side. However, it is a little difficult to see the markings when placed on a baking sheet, so in such cases, it will be a little easier to see if you place a white cookie sheet or something like this on top of it. Then, the cookie sheet will curl up like this, so please stop it like this. This will keep it from shifting when squeezed. Now let’s start squeezing. Let’s squeeze it so that it is a little higher. Now let’s squeeze it. It looks like this. OK. I squeezed a little bigger this time so I got 5 pieces. If you squeeze it a little smaller, it will be for 6 pieces. Then the top part is now a little bit more tungsten, and the top part is now a little bit more angular. Wet your fingers with water and press down lightly on this. Just a little bit and you’re good to go. Then we’ll continue to apply the egg liquid here. This is the egg liquid left over from earlier. Let’s apply this. Light and ok. Then sprinkle almond dice on top of this. I made it like this. Now, before the final baking, I spray it with mist three times. Then it will puff up nicely. Be sure to mist the surface to keep it from drying out because if the surface dries out, it will not puff up plump. Now let’s go. OK. Now we will bake this one in an oven preheated to 180 degrees for 35 minutes. It baked up deliciously. It’s puffy and puffed up like this. Then this puff pastry is taken off the heat like this. Now let’s finish the cream. First of all, we whip the cream. Prepare a bowl of ice water. And here is where you put the cream. And then harden the whipped cream here. Now whisk it. OK. Whisk until it is this firm. Be careful not to whisk too much, as too much whisking will cause separation. Then remove from ice water. Then I combine the whipped cream with the custard cream that has been chilled in the refrigerator here. First remove the plastic wrap. It is quite firm when cooled in the refrigerator. Once this is well mixed, cream it. Can either use a whisk or a hand mixer to cream it. Now let’s mix it. When you do it with a hand mixer, I would suggest that you do it on low speed. OK. Mix thoroughly until the mixture is this creamy. Then add the whipped cream here. Can put it all in at once. Then mix with a hand mixer. You can also use a whisk here. Now mix. Mix well like this. Now put this into a squeeze bag. We will use this mouthpiece this time. You can use your favorite mouthpiece here. Set this one in a slightly vertical container. And let’s put the cream in this. The cream is now ready. Now it’s a little loose because it’s been left at room temperature for a little bit, so once it’s here, I’m going to refrigerate it for 30 minutes to an hour. Now that the puff pastry has cooled down, it’s time to finish it off. You can do the toppings from here as you like. First, cut off about 1/3 of the top. Then we squeeze the cream into this. You can do the amount to your liking. Then turn it. And then put it over the top. The result looks like this. Now, the rest of the cream is squeezed in the same way. The cream is sandwiched. Finally, I sprinkle powdered sugar over the top. The powdered sugar is optional. It’s done. Now I would like to put it on a plate. Easy recipes at home Now the cream puffs are ready. This is how it turned out. The puff pastry is finished like this, crispy and delicious. And filled with custard cream, it looks delicious. It’s done. Then I would like to have it immediately. There is a lot of cream. Let’s eat. The puff pastry is crispy and very tasty. And the custard cream is the best. The almonds on this are very savory. It has a lot of cream like this. Please subscribe to my channel Another tasty finish today. This is the point of this puff pastry. First of all, the custard cream, this time I made it easily in the microwave. When it’s ready, be sure to cool it rapidly in ice water. If you let it cool as it is, it will be very fragile, so please be careful. And this is the key to making puff pastry dough. When making puff pastry, be sure to sift the flour first. This flour needs to be added at once during the process, so if you sift it on the spot, it will take a little time, so prepare it in advance. The ingredients for the puff pastry dough must be brought to room temperature before use. Please note that if you use cold ingredients, it will be difficult to puff up. And the pot to use. Please make sure to use a pot that is not Teflon coated or something like that. The bottom of the pan should have a thin film on it as a guide to heating. This is the standard for cooking, so if you use a Teflon coated pan, you will not be able to find the standard. So try to use non-Teflon coated pots and pans as much as possible. And as for the flour, be sure to add it while off the heat and mix quickly afterwards. And when you mix it, make sure to mix it without putting it on the fire. If you put this on the fire, it will become lumpy or something like that. And after it’s cooked thoroughly, take it out to a bowl and add the egg mixture a little bit at a time. The correct amount of egg liquid here will depend on the moisture content of the dough. So, please use the consistency of the dough introduced here as a guide and add the egg liquid little by little to make it. As a rough guide, when you lift up the dough, it is OK if the dough on the side you lifted up forms an inverted triangle. If the dough is too loose, it will be too loose. And as for before baking, be sure to mist the dough with water 2-3 times. If you bake them when the surface is dry, they will not puff up. So this misting is done to prevent drying out. And this time I baked it in the oven at 180 degrees for 35 minutes. As for the baking time here, the proper baking time and temperature may vary depending on your oven. So please adjust this one as you see fit. I would just ask that you just be careful not to open the oven door while it is baking. After baking, let the choux pastry cool down and serve with a dollop of cream. It takes a little time to make, but you can make delicious cream puffs at home just like in the store. Please try to make it when you have time. Easy recipes at home Today I made cream puffs. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは。料理研究家のゆかりです。
今回は、シュークリームの作り方をご紹介します。生クリームが入った生カスタードクリームがたっぷり！生地がサクサク♪シュークリーム生地を上手に膨らませるコツをご紹介します。とても美味しいので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make cream puffs. Plenty of fresh custard cream with fresh cream! The batter is crispy♪ Here are some tips for puffing up the cream puff batter. It’s very delicious, so please try making it.
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【材料】5個分
■シュー生地
・卵 2個
・牛乳 50ml
・水 60ml
・薄力粉 60g
・無塩バター 45g
・塩 1g
・アーモンドダイス 適量

■カスタードクリーム
・牛乳 300ml
・卵黄 3個
・薄力粉 大さじ3　
・グラニュー糖 50g
・バニラビーンズペースト 小さじ1/3
・生クリーム 50ml

【ingredients】
・2 Eggs
・50ml Milk
・60ml Water
・60g Cake flour
・45g Unsalted butter
・1g Salt
・Almond dice

・300ml Milk
・3 Egg yolks
・3 tbsp Cake flour
・50g Granulated sugar
・1/3 tsp Vanilla bean paste
・50ml Fresh cream

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