Korean Cream Puffs | 슈크림 만들기
A RECIPE WORTH SHARING | RECIPE BY 꾸움 KKUUME
What: Cream puffs by 꾸움 Kkuume on YouTube.
Taste: Heavenly, creamy, and light! The pastry is essentially hollow, yet has a subtle crisp to it… inside is the heavenly, sweet (yet not too sweet) vanilla custard cream.
How It’s Made: Create the custard cream over the stove. Let it cool in the fridge. Then make the pastry over the stove. Let it cool and add it eggs. Pipe pastry dough and bake. Once baked and cooled, pipe in the cream.
Notes & Tips:
You’ll need a digital scale. The recipe does not use measurement spoons or cups.
I ended up with a lot of the custard cream left. I use this in other recipes.
Review: This recipe is very easy to follow, the final product came out PERFECT. This is my family’s favorite. It came out exactly like the Korean Bakery cream puff. If I can do it, you can do it! I also think these make the perfect gift for someone special!
My final result:
Ingredients (for 9 to 12 cream puffs):
Cream
3 egg yolk
80g sugar
25g cake flour
1/2tsp vanilla bean paste
350g warm milk
200g heavy cream
20g powder sugar
Puff
145g water
10g sugar
60g butter
95g all purpose flour
3 to 4 room temperature eggs (165g) *It depends on egg size, so I recommend measuring eggs with digital scale!
Instructions:
Cream
Mix 3 egg yolks, 80g sugar, and 25g cake flour well. Mix in 1/2 tsp vanilla extract.
Mix in 350g warm milk one-third at a time, add the rest of milk and mix well.
Sift it out and put it in a pot.
Cook over medium heat and stir with whisk well to prevent sticking. Take it off the heat once it thickens (use the video as reference… you do NOT want to overcook it, as it will curdle—the egg will begin to scramble).
Spread out custard cream in a container. Cover with plastic wrap and cool it down enough in the refrigerator.
Once custard cream above is cooled down, mix in whipped cream (whip 200g heavy cream with 20g powder sugar) to sufficiently cooled custard cream. As in the video, first add one scoop of whipped cream, then gradually add in the rest and mix. Spread out the cream and cover with saran wrap. Keep cool in refrigerator.
Puff
Preheat oven to 428°F.
Beat 3 to 4 room temperature eggs.
Add 145g of water, 10g sugar, and 60g butter to a pot. Let it come to a boil.
Remove the pot from the heat and add 95g all purpose flour and mix well (it should look pretty smooth)
Put the pot back on the heat and cook for 2 minutes.
Remove pot from heat and let it cool for 20-30 min. Mix in the beaten eggs, adding it in at 3 to 4 times (don’t add it all in at once).
Prepare your baking sheet. It’s best to pipe the same size of the pastry dough. I traced a cap to a milk bottle with a pencil onto parchment paper, flipped over the parchment paper, and then piped. The original recipe used a 5 cm cookie cutter and dipped it in flour and stamped it onto the parchment paper.
Pipe 9 to 12 circles. I prefer making 12 circles, as I prefer small pastry puffs.
Mist (MIST A LOT with a spray bottle —use video as reference) and sprinkle with diced peanut or almonds, mist again.
Bake at 428°F for 10 minutes, reduce 356°F and bake for 10 minutes, turn the oven off and let the puffs sit there for 30 minutes, then take it out of the oven and cool well.
With a chopstick, poke a hole at the bottom of the pastry puff, and fill the puff with cream using a piping bag. Optional: sift powder sugar on top to garnish.
Refrigerate and enjoy immediately.
Goodbye to chocolate covered strawberries… these are now my go-to pastry gift! I’ve made this over 4x, and I love this recipe by YouTuber Kkume so much.
