Rie Makes A Cat-Shaped Cream Puff For Niki



“So this is me as a dessert?!” Follow Rie on Instagram: https://www.instagram.com/thedessertsnob/ Check us out on Facebook! – facebook.com/buzzfeedtasty …

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42 Comments

  1. Pastry cream
    boil 1 cup of milk with 1 vanilla bean (?)
    seperate 2 eggs and add 1/4 cup of sugar to the yolks, mix till it's pale light. Add 1 tbs of cornstarch and sift it.
    When the milk boils, add slowly to the egg to prevent from scrambling. after it's combined, bring it back to the pot and cook until it's thickened. After it boils, cook it for 3 minutes and it's done. Cover it up with plastic wrap and refrigerate for 30 minutes.

    Choux pastry
    Boil 1 cup of water, 1/2 cup of butter and a pinch of salt, turn of the heat and add sift 3/4 cup of flour into the pot. Take off the heat to prevent from burning. Chill the dough and then add 3 eggs one by one. Put it into a piping bag and put the dough into the corners, so the paper doesn't move. Put a bit of water on the dough for it to puff up

    bake for 190°C for 20 minutes, then lower to 180°C for 30 minutes.

    Soften up the custard cream by putting a bit of heavy cream and add alcohol to it. Whip 1 cup of heavy cream and add 1 powdered sugar.
    After the choux pastry is done, cut it into half and put cream and berries in it. Sprinkle with powdered sugar and tadaaa you're done.

    Lmk if i made any mistakes. I already made this once and my cream didn't turn out good (it was very VERY runny, maybe bc i added tapioca starch instead of cornstarch, so im gonna try again) good luck to anyone who's trying this!

  2. When you've been living in Japan for 1.5 years and have been studying the language for 3, and you hear the words "Adult flavour" and think "What's… so weird?"
    I realise that I have never tried to translate 大人の味 into English yet when I heard it, it made perfect sense (I did not catch the innuendo at first). 🙃

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