Cream cheese Choux Puff

I made this choux puff after watching the Anime ^^.

Last month I watched マッシュル-MASHLE- and the main character (Mashkun) really loves to eat choux cream, and it made me want to eat it too. 

Another reason was my family's request as  I rarely made it lately.

But simple choux cream was boring, right? So I made a choux puff with cream cheese filling instead.

The cream cheese filling was made by mixing the cream cheese with pastry cream, I added more salt to the pastry cream to balance the flavor, so when eating you will get sweetness, richness, and a bit of saltiness, delicious!

Sugar-coated almonds are very important for this recipe, as they add both sweetness and nutty flavor to the choux.  Actually, I often make a larger amount for eating as a snack, hehe, if you want to eat them as a snack add a pinch of salt to the nut will make them more additive!

When baking the choux pastry, remember that you need to make it dry so it won't collapse after removing it from the oven. I often decrease the temperature for the last 5-10 minutes of the baking to dry it through.

Well, if you love cream cheese and want to try a new flavor I suggest you try this choux!

Cream cheese Choux Puff

Makes 10

Pate a choux
50 g ............................. Water
50 g ............................. Milk
45 g ............................. Unsalted butter
1/8 tsp ......................... Salt
60 g ............................. All-purpose flour sifted
100-110 g .................... Eggs (about 2 eggs)
..................................... Diced almond 

Cream cheese cream
75 g ............................. Eggs
10 g ............................. Cornstarch
1/4 tsp ........................ Salt
13 g ............................. All-purpose flour
80 g ............................. Granulated sugar
310 g ........................... Milk
30 g ............................ Unsalted butter, soft

180 g .......................... Cream cheese, soft

 

Sugar-coated almonds

75 g ............................. Almonds

40 g ............................. Granulated sugar

15 g ............................. Water

..................................... Icing sugar for sprinkle over the choux puff

Preheat an oven to 200℃
Line the baking sheet with baking paper.

Sift the all-purpose flour and set aside.

 Put the water, milk, butter, and salt into a saucepan.  Place over medium heat and bring to a full boil.

 Pour the flour into the saucepan.

Stir quickly to combine.

 Place the saucepan over low heat, and stir for 3 minutes.

 Remove from the heat and pour into a bowl, beat with a hand mixer for 1 minute, and let it cool for 5 minutes.

Add the egg gradually and beat to combine. Check the consistency of the batter from time to time.

When the dough is ready, it will be elastic, you can stretch the batter with your fingers.

Put into a piping bag fitted with a 1.5 cm round nozzle. Pipe into 4.5cm. diameter circles, you will get 10 pieces. 

Sprinkle with diced almond. Spray with water.

Bake for 25 minutes in the 200℃ preheated oven.
Then reduce the temperature to 160℃ and bake for 5-10 minutes.

Let it cool completely on a wire rack.

Sift the cornstarch and all-purpose flour into a saucepan. Add the salt and sugar then stir to combine.

Pour the egg into the saucepan. Whisk until it becomes light in color.

Warm the milk in the microwave (600W) for 3 minutes.

Add the warmed milk gradually.

Place over low heat. 

When it comes to a boil, remove it from the heat.

Add the butter and stir to combine.

Pass through a sieve.

Cover with plastic wrap, press to contact the pastry cream, and let the pastry cream cool completely before using it.

Put the cream cheese into a bowl and stir with a spatula until softened.

Add the cooled pastry cream to the bowl.

Fold until fully combined. Put the cream cheese filling into a piping bag.

Line the baking sheet with baking paper. Roast the almonds in a toaster oven for 7 minutes. Chop the almonds and set aside.

Put the water and sugar into a pan and place over medium heat. Cook until the temperature reaches 116℃ 

 Pour the chopped almonds into the pan, lower the heat, and stir until the sugar crystallizes.

Pour into the prepared sheet pan and separate the almond pieces. Let it cool completely before using.

Cut the choux pastry about 2/3 from the bottom. Fill with cheese cream.

Top with sugar-coated almonds.

Cover with the top of the pastry and sprinkle with icing sugar. 

Cream cheese Choux Puff