Ultimate Cooking Recipe Strawberry Heart Creme Puffs Yummy

Simple recipe ultimate Strawberry Heart Creme Puffs easy, yummy, practical.

17 ingredients, 10 steps, cooking Strawberry Heart Creme Puffs

Hi my mother, now you can present recipe Strawberry Heart Creme Puffs with 17 ingredients and 10 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 10 stages of easy cooking Strawberry Heart Creme Puffs.

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Ingredients for Strawberry Heart Creme Puffs

1. It’s : Puff Batter.
2. Prepare 2 : Yodoran-Hikari high quality eggs.
3. You need 50 grams : Cake flour.
4. It’s 70 ml : ★Water.
5. It’s 40 grams : ★Unsalted butter.
6. It’s 1 pinch : ★Salt.
7. It’s : Custard Cream.
8. Prepare 2 : Yodoran-Hikari eggs (yolk).
9. You need 60 grams : Sugar.
10. Prepare 20 grams : Cornstarch.
11. Prepare 200 ml : Milk.
12. You need 20 grams : Unsalted butter.
13. Prepare 1/2 stick : Vanilla beans.
14. You need 100 ml : Heavy cream.
15. It’s 10 grams : Sugar.
16. Prepare 20 : Strawberries.
17. It’s 1 dash : Powdered sugar.

If all raw materials Strawberry Heart Creme Puffs it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

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Step by Step Cooking Strawberry Heart Creme Puffs

1. I used fresh Yodoran-Hikari eggs. Using these high quality eggs really changes the flavor of both the puffs and the custard. Let's use quality eggs! Use the leftover egg whites for a Financier Cake or fry them. brqq
2. Make the custard cream. In a bowl, add the egg yolk, sugar, and cornstarch and use a whisk to mix together well. Scrape out the vanilla beans from the shell and add them, with the shell, to the milk. Warm to body temperature. Add the milk to the bowl and mix well. Strain through a tea strainer and into a pot. Simmer for 2 minutes while stirring. brqq
3. While hot, tightly wrap Step 2 and let cool. If you have the time, put it in the microwave to chill completely. brqq
4. Make the puff. Add the ★ ingredients to a pot, turn on the heat, and boil until the butter melts. Remove from the heat and add the sifted flour all at once. Mix well with a wooden spatula. brqq
5. Heat Step 4 on low heat and evaporate the moisture while kneading with a wooden spatula. When the mixture begins to bunch together, remove from the heat. brqq
6. While Step 5 is still warm, add the beaten eggs a little at a time, mixing between each addition. Stir gently, even when your hand hurts! brqq
7. Put Step 7 into a pastry bag with a star-shaped pastry tip. Pipe out 7 cm wide heart shapes onto a parchment paper lined baking tray. brqq
8. Lightly mist Step 7 with water and bake for 20 minutes in an oven preheated to 190°C. Absolutely do not open the oven while they're baking! brqq
9. Cut the cooled puff dough in half horizontally. Since they're so soft, they will cut nicer if you use kitchen scissors. brqq
10. Whip the heavy cream and sugar until soft peaks form. Pour the custard cream and the whipped cream into their own respective pastry bags with star-shaped piping tips and pipe first the custard, then the whipped cream onto the bottom half of the puff. Place the cut-in-half strawberries on top of the cream and top with the upper half of the puff. Dust with powdered sugar using a tea strainer. brqq
11. Finish and Enjoy.

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