Recipe: Perfect Cream Rolls with Choux Pastry Made In a Bread Maker

Recipe: Perfect Cream Rolls with Choux Pastry Made In a Bread Maker Delicious, fresh and tasty.

Cream Rolls with Choux Pastry Made In a Bread Maker. Great recipe for 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.

You need fairly large saucepan because of all the stirring.

This recipe comes from Fabulous Cake Decorating printed by Eaglemoss.

Can be used for profiteroles, cream puffs or eclairs.

You can cook Cream Rolls with Choux Pastry Made In a Bread Maker using 14 ingredients and 10 steps. Here is how you achieve that.

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

1. It’s of double the recipe ○Custard Cream.

2. You need of Bread dough.

3. Prepare of □Bread (strong) flour.

4. You need of □Sugar.

5. It’s of □Salt.

6. It’s of □Margarine.

7. It’s of + 130 grams □Skim milk powder + water.

8. It’s of □Dry yeast.

9. You need of Choux pastry.

10. Prepare of ■Water.

11. You need of ■Vegetable oil.

12. Prepare of ■Salt.

13. It’s of Cake flour.

14. It’s of Egg (medium).

Pastry can be frozen after being cooled.

When defrosted return to the oven to crisp if required.

Unfilled pastries can be frozen for up to two months.

For eclairs top with chocolate and fill with cream.

Cream Rolls with Choux Pastry Made In a Bread Maker instructions

1. To make the cream: make Kikomoes 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-chans Cream Puffs with Vegetable Oil & 1 Egg recipe.

https://cookpad.com/us/recipes/148106-cream-puffs-with-vegetable-oil-and-one-egg.

1. The choux pastry were making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg..

2. 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..

3. Bake for 15 minutes at 200℃. Cool on a wire rack and decorate with a sprinkling of nib sugar if you like..

For profiteroles top with chocolate and fill with custard or vanilla cream.

This is one of my most favorite desserts.

What is better when you bite the soft, light puff and the cold, buttery creamy filling just oozes out and melt in y.

How this is accomplished is by baking the choux first at a high temperature to generate the steam, and then finishing at a lower temperature to set the pastry and brown the outside.

Cream puffs are one of the most iconic desserts made with choux pastry.