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

Rich chocolate cream is rolled with cocoa sponge.

I had a chocolate bar that I bought for 50 yen and frozen puff pastry that was 60% off, so I made my favorite "mini chocolate pies".-When you defrost puff pastry, it changes shape easily. So you can cut the pastry nicely if you place it on a flour-dusted cutting board!-Change how you cut the puff pastry depending on the size of the frozen puff pastry.-You can break the chocolate bar neatly if you bring it to room temperature beforehand. For 32 mini pies. Recipe by Chisora

#colourwhite#day-4#12/7/19This dessert is innovative and easy to make

I decided to play around in the kitchen today, and this is my twist on cinnamon rolls... Enjoy!!

Crispy cocoa-flavored puff pastry topped with smooth chocolate custard cream. If you want a harder cream, add less milk to the chocolate.

I wanted to make a swiss roll with a double punch of chocolate.For Step 2, start mixing the chocolate into the cream as soon as it's poured in so that it doesn't harden.For Step 6, by pouring in just 1/3 of the meringue to begin with, the mixture will gradually become nice and smooth.For Step 10, make sure the better looking side of the sponge is on the bottom. Recipe by bvivid

I love Morinaga brand's "Leafy"!! I was thinking if I could make it at home.Poke holes in the pastry. You can put the chocolate on a plate and place it in the oven for 5 minutes after baking the puff pastry. It will melt while preheating (the plate will be hot, so be careful!!) For 10×10cm puff pastry. Recipe by asuka0625

This was the result of being undecided upon which to make, a vanilla cream pie or a chocolate cream pie, so I layered them. I often line my pie crusts with chocolate if its a cold pie. It keeps it fresh and not soggy. This pie turned out to be a cream pie lovers perfect blend!

I made it when i took the last examination at my vocational school.. :)

I made choux pastry for the first time in ages and it came out tasting really good. Adding almonds to the choux pastry makes it smell so amazing, I really love this recipe. (Makes 12-13 7cm cream puffs)Please get these in the oven as quickly as possible while it's still warm. If you can't get it to pipe out properly put the mixture back in the bowl and keep it heated at an appropriate temperature suspended over a bowl of hot water.Baking time will vary depending on your oven so please adjust it accordingly.(Recipe by nyonta)

How was your long Fourth of July weekend?? Did you eat a lot?? I hope so!!!I’m sharing this recipe that I’ve been making since I was in high school. I learned it from my first boyfriend’s mom 🤭, she was such an amazing cook… Truly incredible! So you can imagine how many years I’ve been making it!!I usually make it in the form of a “coca” (a flat pastry), but this time, since I was bringing dessert to a friend’s house and there were going to be quite a few of us, I made individual portions!Come on, give them a try if you’re having lunch or dinner with friends or family… You’ll definitely impress everyone!