Cream Rolls with Choux Pastry Made In a Bread Maker
It's really easy to make Kikomoe's custard cream recipe and Poku-chan's choux pastry recipe so I came up the idea of combining them with a bread recipe.
Make sure to properly chill the custard cream. I recommend doubling the original recipe so that you don't run out. If you fill the cream rolls with more than 1 tablespoon of filling they may explode, so don't go too crazy! You can't make the choux pastry ahead, so make sure to start preparing your ingredients during the second bread dough proofing. If you follow these instructions closely, you shouldn't have any problems. Recipe by Gomeko
Cream Rolls with Choux Pastry Made In a Bread Maker
It's really easy to make Kikomoe's custard cream recipe and Poku-chan's choux pastry recipe so I came up the idea of combining them with a bread recipe.
Make sure to properly chill the custard cream. I recommend doubling the original recipe so that you don't run out. If you fill the cream rolls with more than 1 tablespoon of filling they may explode, so don't go too crazy! You can't make the choux pastry ahead, so make sure to start preparing your ingredients during the second bread dough proofing. If you follow these instructions closely, you shouldn't have any problems. Recipe by Gomeko
Cooking Instructions
- 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.wasmer.app/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.
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