Maeil Matna Choux Cream
Baby choux with a crisp, hollow shell filled generously with a soft diplomat cream made by combining custard and fresh cream
Ingredients needed 4 servings
Recipe
Cooking tips
- During the gelatinization step, cook the dough until a thin white film forms on the bottom of the pan to ensure the choux puffs well.
- When mixing eggs into the dough, the dough should not be too cool; aim for a heavy, smooth consistency that falls in a triangle shape.
- Do not open the oven door during baking, as the choux may collapse; keep the oven closed even during the residual heat resting period.
Recommended for
- Those who want to make bakery-style plump, filled choux cream at home.
- Those curious about a foolproof gelatinization method for baby choux that puffs reliably.
- Dessert enthusiasts who love the harmony of soft custard and fresh cream.
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