Japanese version, click here: https://blog.edono1.com/jbk-itchen/8917
It’s Jibiko’s Kitchen, Episode 6!
For a weekend snack, let’s make cream puffs! ✨
Shine Muscat grapes and custard cream go really well together.
The whole family will be delighted!
Try making them yourself too ^^!
They might be just as good as the ones you buy at the store, or even better!
Eldest daughter: Pastry chef
Dad: Photographing the process
Second daughter: Opinion giver
First, we went shopping with my daughter at the holy land for sweets lovers, “Tomizawa Shoten”!
We also bought additional tools and our expectations grew. (At this point, I didn’t know what she was going to make.)
We will be using the original divine recipe from Tomizawa Shoten as a reference this time.
Ingredients for 12-15 pieces
Unsalted butter: 60g
Granulated sugar: 6g
Cake flour: 80g
Vanilla beans: 3cm
Egg yolks: 2
Granulated sugar: 40g
Cake flour: 15g
Heavy cream (45%): 120g
Powdered sugar: as needed
Your favorite fruits: as needed
- 1. Preheat the oven to 200℃.
- 2. Put water, milk, butter, salt, and granulated sugar in a pot and bring to a boil.
- 3. Remove the pot from the heat and add the sifted cake flour all at once. Mix with a wooden spatula.
- 4. Put the pot back on the heat and cook the dough while kneading it until a film forms on the bottom of the pot.
- 5. Transfer the pot to a work surface and slowly mix in the beaten eggs, dividing them into 4 or 5 portions, until the dough is firm enough to be scooped up with a spatula and drips slowly.
- 6. Put the dough into a piping bag with a nozzle about 10cm in diameter and pipe it out into circular shapes about 5cm in diameter on a baking sheet.
- 7. Lightly brush the surface of the dough with beaten egg and flatten the surface with a fork.
- 8. Bake in a 200℃ preheated oven until the dough rises well and turns a fox brown color. (Guideline: 15 minutes at 200℃, then reduce the heat to 180℃ and bake for about 20 minutes.)
- 1. Put milk and vanilla beans in a pot and heat until just before boiling.
- 2. Put the egg yolks in a bowl and beat them. Add sugar and mix, then add the flour and mix well.
- 3. While mixing, slowly pour the warm milk from step 1 into the bowl with the egg mixture.
- 4. Strain the mixture from step 3 back into the pot, and heat over medium-low heat while stirring to thicken.
- 5. Transfer to a bowl and cool by placing the bowl in ice water.
- 6. Whip the heavy cream until it forms soft peaks, then mix it into the cooled custard cream.
- 7. Cut your favorite fruits.
- 8. Cut the cooled choux pastry in half.
- 9. Put cream, fruits, and cream in that order on the cut choux pastry, and sprinkle powdered sugar at the end. Done!✨
If you follow this recipe, it will be okay!
Making sweets really takes time and effort. It goes well with coffee!
Jibiko’s Kitchen Episode 6
back issues, click here: https://blog.edono1.com/jbk-itchen