The Japanese love their chou a la creme! Actually they call them chou cream! Mixing up connections? They particularly love the small version/petit chou that you would not find easily in shops in Europe or America. In this country they are everywhere!
Here is a typical Japanese version:
Double Cheese Chou!
INGREDIENTS: Enough for 6 fairly big (by Japanese standards!) choux (plural with an “x”!)
-Unsalted butter: 30g
-Water: 20 ml/cc
-Milk: 20 ml/cc
-White sugar: 1/2 teaspoon
-Salt: a pinch
-Flour: 30 g
Cheese Custard Cream:
-Milk: 200 ml/cc/1 cup
-White sugar: 50 g
-Flour: 30 g
-Egg yolks: 2
-Vanilla Essence: a few drops
Cheese Whipped Cream:
-Fresh cream: 100 ml/cc/1/2 cup
-White sugar: 1 + 1/2 teaspoons
-Cream Cheese: 40 g
-Cheese Custard Cream:
In an oven bowl sieve in flour and sugar. Add milk little by little and mix well.
-Add the cream cheese after crumbling it between your fingers. Wrap with cellophane paper. Put in microwave for 2 minutes at 500 Watts.
-Take off cellophane paper at once. Mix thoroughly with a hand whisker. Add egg yolks and mix well again.
-Wrap with cellophan paper again and put back into microwave oven for 2 minutes at 500 Watts. Take out cellophane paper. Mix well until smooth. Add vanilla essence and mix well again.
-Transfer into a fridge dish. Cover well with cellophane paper so as to prevent cream from drying. Mixing again with a saptula from time to time will help cream to chill more quickly.
In a pan drop butter, milk, water, sugar and salt. Mix and cook over a medium high fire.
-Mixing with a spatula melt butter with other ingredients. Once the butter has completely melted and started “boilin”, add all flour and mix quickly with spatula.
-Once the water has evaporated take away from fire and mix again energetically.
-Once the pastry has become smooth and uniform and can be easily detached from the bottom of the pan, add betaen eggs little by little and mix weel until smooth.
-The pastry will be ready when it becomes “bright” and slightly adhere to the spatula.
-On a oven plate lined with baking paper place 6 balls of pastry with a spoon. Keep them sufficiently separated from each other.
-Wet the tips of your fingers with water and shape the balls. Don’t worry too much about the aspect. As long as they are roughly rounded, no problem!
-Lightly spray them with water and bake at 200 degrees Celsius for 10~15 minutes ir until they have completely risen.
-Once they have completely risen lower temperature to 170 degrees Celsius and bake for 15~20 more minutes. Do not open oven halway and make sure to lower the temperature!
-Take chou out and let cool completely.
Cheese whipped cream:
-Bring cheese cream temperature to room temperature. Warm it up inside microwave oevn to soften. Don’t overheat it, just soften it! Transfer into a bowl
-Beat the cheese with a hand whisker until smooth. Add sugar and fresh cream and whisk until fluffy and light.
-Cut chou cream in halves and fill bottom halves with cheese custard using a spoon.
-Cover cheese custard with cheese whipped cream with a pastry bag. Top the whole delicately with the chou upper half.
Not that difficult, is it?
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7 thoughts on “Double Cheese Chou”
thanks for sharing the recipe! but I don’t seem to see the weight of cream cheese for the custard… how much cream cheese was used?
It is mentioned in the second cream: 40 g!
hmm…isnt that for the cheese whipped cream? the cheese custard also uses 40g of cream cheese?
Waaa, the detail that you include is amazing making this recipe even do-able! Fantastic post!
And so simple!LOL
Thanks this sounds amazing!
You are most welcome!