Step-by-Step Guide to Prepare Award-winning Cream Rolls with Choux Pastry Made In a Bread Maker

Cream Rolls with Choux Pastry Made In a Bread Maker. 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.

Salt - a pinch ; optional. What is better when you bite the soft, light puff and the cold, buttery creamy filling just oozes out and melt in y. Cut a small opening at the side/bottom of the choux puff pastry.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, cream rolls with choux pastry made in a bread maker. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

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To get started with this particular recipe, we have to first 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 that.

The ingredients needed to make Cream Rolls with Choux Pastry Made In a Bread Maker:

1. {Make ready 1 of double the recipe ○Custard Cream.
2. {Prepare of Bread dough.
3. {Take 200 grams of □Bread (strong) flour.
4. {Make ready 20 grams of □Sugar.
5. {Prepare 3 grams of □Salt.
6. {Make ready 20 grams of □Margarine.
7. {Make ready 20 grams of + 130 grams □Skim milk powder + water.
8. {Prepare 3 grams of □Dry yeast.
9. {Prepare of Choux pastry.
10. {Make ready 40 grams of ■Water.
11. {Take 20 grams of ■Vegetable oil.
12. {Get 1 pinch of ■Salt.
13. {Get 20 grams of Cake flour.
14. {Take 1 of Egg (medium).

Pipe the pastry cream into the choux puff pastry until full. Before serving, dust the choux puff pastry with snow powder or icing sugar. To make cream puffs, you start by creating a type of pastry called "choux." Choux pastry is the classic light buttery pastry you think of in many french desserts. It's made with only butter, flour, eggs and water and, unlike other kinds of dough, doesn't have any leavining agents at all.

Steps to make Cream Rolls with Choux Pastry Made In a Bread Maker:

1. 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..
2. To make the bread dough: add all of the bread dough ingredients to the bread maker and start the dough cycle..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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.
8. 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..
9. 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..
10. Bake for 15 minutes at 200℃. Cool on a wire rack and decorate with a sprinkling of nib sugar if you like..

The crunchy cracked topping you see on choux cream puffs is actually an elegant French technique that involves baking them with a dough called "craquelin." With just butter, sugar, and flour, this simple dough gives a really great crunchy texture to your choux. It also makes your choux expand more evenly, forming that beautiful crackly top. Cream puffs are one of the most iconic desserts made with choux pastry. To make cream puff s the shells are piped onto parchment paper and then baked in a very hot oven. The heat of the oven rapidly puffs the shell and dries it out to create a then crispy outer layer that is hallow and can be filled.

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