Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, cold and smooth choux ice cream. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Want one simple trick to getting the smoothest, most scoopable ice cream ever? The bowl that the mixture will be churned in should also be as cold as possible before we start. Choux Cream is a cream filled dessert and one of the very popular western style sweets in Japan.
Cold and Smooth Choux Ice Cream is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Cold and Smooth Choux Ice Cream is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook cold and smooth choux ice cream using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Cold and Smooth Choux Ice Cream:
- Get For the choux pastry:
- Make ready 40 grams Unsalted butter
- Make ready 85 grams Water
- Prepare 1 pinch Salt
- Make ready 50 grams Cake flour
- Take 2 Eggs (medium)
- Get For the ice cream (parfait ice cream)
- Make ready 15 grams Water
- Take 50 grams Sugar
- Get 2 Egg yolks
- Prepare 1 Vanilla beans
- Take 160 grams Heavy cream
Choux (pronounced "shoo") pastry may sound fancy but it's actually shockingly simple to make. What is a Cold Stone Create Your Own Creation? A Creation™ combines super-premium ice cream with a variety of mix-ins, like fruit, nuts, candies and other goodies customized for each customer, creating a mouthwatering. Choux au Craquelin are mini cream puffs topped with a sweet crispy topping, called craquelin, that are simply hard to resist.
Steps to make Cold and Smooth Choux Ice Cream:
- Prepare the choux pastry. Beat the eggs. Sift the cake flour twice if you can. Set a 1.2 cm diameter round tip on a pastry bag.
- Put the butter, water and salt in a pan and heat over high heat. Bring to a boil while melting the butter. When it is bubbling, put all the flour in at once.
- Turn the heat down to medium and mix with a heatproof spatula. When it is no longer floury, keep mixing and kneading for about a minute. When the dough comes off the bottom of the pan cleanly in one mass, turn the heat off.
- Add the beaten egg in several batches, mixing well each time. With the last batch of eggs, see how stiff the dough is and adjust the amount you add. See the next step.
- When you scoop up the dough with your spatula, it should plop off it in about 3 seconds - this is the consistency to aim for. The dough left on the spatula should form a peak.
- Put the choux dough in a pastry bag, and make 10 rounds about 5 cm in diameter. Make a pattern on the top with a fork dipped in egg (to make them puff up evenly).
- Bake in a preheated 390F/200C oven for 10 minutes, then lower the temperature to 355F/180C and bake for another 20 minutes. Turn the oven off and leave the choux buns in the oven for another 15 minutes to dry out.
- Make the ice cream while the choux buns are baking. Put the egg yolks in a bowl, add vanilla beans and beat with a handheld mixer.
- Combine water and sugar in a small pan, and heat to make a sugar syrup, stopping just before it starts to caramelize. Add this syrup to the bowl with the egg yolks little by little while whipping at high speed.
- Keep whipping with a handheld mixer until it becomes white and thick. You should see lines when you lift up the beaters on the surface of the mixture.
- Whip the cream in another bowl until it forms stiff peaks. Combine this with the mixture from Step 10 and stir until there are no streaks.
- Put the creamy mixture into a pastry bag fitted with a choux pastry tip, and fill the cooled down choux puffs by inserting the tip into the side of each puff. Freeze, and they're done.
Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds. Sipping cold coffee with some ice cream is a sure way to chill-out on a scorching summer day. Learn to make Cold Coffee with a step-by-step video recipe. A food processor or even a hand blender would work.
So that is going to wrap this up with this exceptional food cold and smooth choux ice cream recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
