Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cream rolls with choux pastry made in a bread maker. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Making choux pastry can be a challenge for a lot of bakers but this easy choux pastry recipe will give you perfect choux buns, cream puffs and eclairs every time. What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just Bring the butter, water, and salt to a rolling boil: Combine the butter, water, and salt in a saucepan.
Cream Rolls with Choux Pastry Made In a Bread Maker is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Cream Rolls with Choux Pastry Made In a Bread Maker is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook cream rolls with choux pastry made in a bread maker using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Cream Rolls with Choux Pastry Made In a Bread Maker:
- Make ready 1 double the recipe ○Custard Cream
- Make ready Bread dough
- Take 200 grams □Bread (strong) flour
- Prepare 20 grams □Sugar
- Take 3 grams □Salt
- Make ready 20 grams □Margarine
- Make ready 20 grams + 130 grams □Skim milk powder + water
- Prepare 3 grams □Dry yeast
- Take Choux pastry
- Make ready 40 grams ■Water
- Prepare 20 grams ■Vegetable oil
- Get 1 pinch ■Salt
- Make ready 20 grams Cake flour
- Make ready 1 Egg (medium)
Recipes for choux pastry might look. Unlike other pastries, choux pastry is made in a saucepan and rather than being rolled, the soft, glossy dough is piped or spooned into shape. To make choux pastry and shape it into eclairs of puffs, simply follow the step-by-step directions given below. Pictures at the right of the text show what.
Instructions to make Cream Rolls with Choux Pastry Made In a Bread Maker:
- To make the cream: make Kikomoe's Microwave Custard Cream, doubling the recipe. Divide the custard cream into 8 portions of about 1 tablespoon each. Wrap individually with cling film and chill in the refrigerator or freezer.
- To make the bread dough: add all of the bread dough ingredients to the bread maker and start the dough cycle.
- Once the dough is ready, take it out of the bread maker and divide it into 8 portions. Form the dough into balls and leave to rest for 10 - 15 minutes. ※ If the dough is sticky, try dusting it with a little flour.
- To shape the bread: place the balls seam-up and roll out into an oval shape. Place the chilled custard that you made in Step 1 on top of the dough. Roll the dough out bigger than in the photo and spread the cream further to each side.
- Fold the dough over and pinch the edges closed securely. If you get any cream on your hands, make sure to wipe it away before closing up the dough.
- Put the cream rolls seam-down on a baking tray lined with parchment paper. Loosely cover with cling film and prove for a second time in the oven on the proving setting for 15 minutes. Whilst the cream rolls are proving, prepare the ingredients for the choux pastry.
- Make the choux pastry. Once the dough has proved for a second time, begin to preheat the oven to 200°C. Carry on proving the dough on top of the oven whilst it is heating up. Make the choux pastry using Poku-chan's Cream Puffs with Vegetable Oil & 1 Egg recipe. - - https://cookpad.com/us/recipes/148106-cream-puffs-with-vegetable-oil-and-one-egg
- The choux pastry we're making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg.
- Spread the choux pastry mixture over the top of the cream rolls with a spatula. Top the cream rolls with nib sugar if you like, or leave them plain.
- Bake for 15 minutes at 200℃. Cool on a wire rack and decorate with a sprinkling of nib sugar if you like.
Fancy trying your hand at some patisserie? Try our easy patisserie recipes for impressive afternoon teas of millefeuille, eclairs and macaroons. Choux pastry or pate choux is an unusual pastry in that it is first cooked on the stove and then baked in the oven. It is made by adding flour to a boiled Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in.
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