Milky Choux with Croquant Cream Cheese
Recipes
Jan 26, 2022
1 min read
Choux
Ingredients
| 225 | gr | Anchor UHT Full Cream Milk |
|---|---|---|
| 200 | gr | Anchor Unsalted Butter |
| 200 | gr | water |
| 5 | gr | sugar |
| 3 | gr | salt |
| 275 | gr | medium flour |
| 400 | gr | egg |
Method
- Put Anchor Unsalted Butter, Anchor UHT Full Cream Milk, water, sugar and salt in a saucepan. Heat until boiling.
- Add the flour into mixture. Beat with wooden spoon until the mixture pulls away from the side of the pan. Let it cool.
- Add eggs, bit by bit, beating well until you have smooth batter.
- Pipe the choux batter into a round shape on the baking sheet, spread the strusel on top of it, and bake at ±210°C for ±30 minutes.
Croquant Cream Cheese Filling
Ingredients
| 500 | gr | Anchor Cream Cheese |
|---|---|---|
| 110 | gr | sugar |
| 400 | gr | Anchor Whipping Cream (beat until 70% whipped) |
| 1 | pc | lemon zest |
| 15 | gr | gelatine powder |
| 75 | gr | water |
| 75-100 | gr | croquant flake |
Method
- Beat Anchor Cream Cheese and sugar until smooth. Add lemon zest, croquant and Anchor Whipping Cream, folding in slowly.
- Dissolve gelatine and water, leave for ±10 minutes and heat the gelatine.
- Pour the gelatine into the cream cheese mixture.
- Put in chiller before we use for choux filling.
Strusel
Ingredients
| 25 | gr | Anchor Unsalted Butter |
|---|---|---|
| 25 | gr | sugar |
| 40 | gr | flour |
Finishing
Cut the top off the choux, fill it with Croquant Cream Cheese Filling, and add a strawberry on top.
Method
- Stir all ingredients until combined.
