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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cream rolls with choux pastry made in a bread maker. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cream Rolls with Choux Pastry Made In a Bread Maker is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Cream Rolls with Choux Pastry Made In a Bread Maker is something which I have loved my whole life.

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. Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! Please advise about using lower temperatures and/or making the choux in a different shape (like an oval shape or eclair shape). If you like this video don't forget to give us a like on the video and subscribe to our channel it means a lot for us.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:
  1. Take 1 double the recipe ○Custard Cream
  2. Get Bread dough
  3. Get 200 grams □Bread (strong) flour
  4. Prepare 20 grams □Sugar
  5. Take 3 grams □Salt
  6. Take 20 grams □Margarine
  7. Make ready 20 grams + 130 grams □Skim milk powder + water
  8. Make ready 3 grams □Dry yeast
  9. Prepare Choux pastry
  10. Prepare 40 grams ■Water
  11. Make ready 20 grams ■Vegetable oil
  12. Take 1 pinch ■Salt
  13. Make ready 20 grams Cake flour
  14. Take 1 Egg (medium)

This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry. What about profiteroles, cream puffs, and cheesy gougères?

Instructions 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 high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry. 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. Choux pastry creates delicious fluffy, air balls of cooked dough. Here we dive into how to make them and why it should be done that way.

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