Cream Puff Bears Recipe
Ingredients serving 6
Original
recipe makes 6 small puffs
※Jelly bottle of 45cc in capacity
The striped jelly under the cream
puffs is made by pouring coffee and milk alternately in a jar and just cooling
the mix down in the fridge in order to harden it. You can make any design that
you like for this.
Shells
50 g(1,8oz) water
20 g(0,7oz) butter
25 g(0,9oz) cake flour
1
large egg (beaten)
Filling
15 g(0,5oz) cake flour
40g(1,4oz)sugar
200g(7oz) milk
1 egg Yolk
10g(0,4oz) butter
1-2 teaspoons
vanilla extract
１．Make custard cream. Put the cake flour, sugar and milk in
a thick pot, mix well with a whisk, and turn the fire on low. When the milk
becomes thick, add the egg yolks, mix well and let it heat for about 1 minute
before turning the fire off.
Add the vanilla extract, mix,
pour the custard cream in a tray and cover with plastic wrap.
２．Make the shells for the cream puffs. Put the water and
butter in a pot on a medium flame and melt the butter.
Once the butter has melted and started to boil, add cake flour, lower the flame and mix quickly for about 1-2 minutes until the flour becomes transparent.
Once the butter has melted and started to boil, add cake flour, lower the flame and mix quickly for about 1-2 minutes until the flour becomes transparent.
Take the pot off the fire and add the
beaten eggs little by little, mixing each time, to make a smooth dough. Keep
repeating until the dough becomes soft enough that it falls off the spatula in
one lump when you scoop it up, and the rest of it keeps falling afterwards. If
the dough does not reach this consistency, then add a little more beaten egg.
3.Put the dough in a pastry bag and
squeeze out in 6 pieces about the size of a golf ball on an oven plate lined
with a baking sheet. Put a little dough aside for the ears at this point.
Preheat at180℃(350F～360F) and bake for 17～18 minutes. （shells are a nice amber
color and when split, are almost dry inside.)
4.Squeeze out the rest of the dough
in small pieces on an oven plate lined with a baking sheet and bake in the oven
at 180 degrees C(350F～360F) for 5-7 minutes until they become golden brown. Then,
take out of the oven.
When the shells cool down, make a
small hole in the bottom and fill them with custard cream.
Use icing to paste the small shells for the bear ears, and draw the eyes and nose with icing.
Create the eyes and nose of the bear using icing. I left out the amount of the icing since only a small amount is used. Mix egg-whites with icing(powdered) sugar. The weight of the egg-whites should be 15% of the weight of the icing(powdered) sugar. Add a small amount of black cocoa powder to add color, and mix thoroughly. Put into the bag that was introduced in this article and squeeze out to add eyes and noses to the puffs.
http://edible-bears.blogspot.jp/2014/03/cheesecake-bears-recipe.htmlUse icing to paste the small shells for the bear ears, and draw the eyes and nose with icing.
Create the eyes and nose of the bear using icing. I left out the amount of the icing since only a small amount is used. Mix egg-whites with icing(powdered) sugar. The weight of the egg-whites should be 15% of the weight of the icing(powdered) sugar. Add a small amount of black cocoa powder to add color, and mix thoroughly. Put into the bag that was introduced in this article and squeeze out to add eyes and noses to the puffs.
I made these cream puffs & jelly(strawberry jelly and milk jelly) quite some time ago.
The combination of red and white is traditionally used in Japan for celebrations.
Baking times and the temperature of the oven will differ
according to the model, so please make adjustments accordingly.
Because this blog
translates Japanese in a translation site and writes it, there may be the place
where a sentence is wrong sorry.
Thank you for reading this to the end.
