How to make Octopus blueberry choux!!
Sweet octopus shaped blueberry choux!!
6 serving
Within 999 minutes
Red Moon 붉은달
Ingredients
  • Water
    67g
  • Butter
    27g
  • Sugar
    3g
  • Salt
    1g
  • Soft flour
    40g
  • egg
    72g
  • Sugar powder
  • whipped cream
    200g
  • Sugar
    50g
  • Blueberry
    120g
  • Blueberry
    suitably
  • White chocolate
    150g
  • whipped cream
    60g
  • food coloring
    suitably
  • a chocolate pen
  • a chocolate pen
  • a chocolate pen
Video
Cooking Steps
STEP 1/30
* Shoo dough*
Bring water & butter & sugar & salt to a boil
STEP 2/30
When the butter is boiling, add the sifted flour and mix quickly with a whisk
+ Please make the dough luxurious
STEP 3/30
There's a thin layer in the pot
If you smell the dough cooking, you're done with luxury!
STEP 4/30
Transfer the dough to a bowl and cool it down a bit
Add eggs separately
STEP 5/30
In the latter part, I use eggs to adjust the concentration
When you lift it with a spatula, the falling section becomes a triangle
STEP 6/30
Place in a piping bag with a circular piping tip and squeeze 3cm on top of the iron plate
STEP 7/30
Sprinkle sugar powder twice thinly
STEP 8/30
Bake at 200 degrees for 5 minutes + 170 degrees for about 15 minutes
(Cooking temperature and time may vary depending on oven specifications.)
STEP 9/30
Cool on a strainer, then drill a hole in the bottom for cream
(Use sharp tools such as chopsticks or circular piping tips.)
STEP 10/30
*Blueberry Cream*
Add sugar to the whipped cream three times and add 80% to it
STEP 11/30
Add blueberry ripple jam and cuentro and mix well
STEP 12/30
Put 90% filling in the shoe
STEP 13/30
I filled the remaining 10% with a piping bag with blueberry ripple jam
(+Please store it in the refrigerator)
STEP 14/30
*Pink ganache*
Melt the white chocolate
STEP 15/30
Pour in the whipped cream that was left at room temperature and let stand for 2 minutes
STEP 16/30
Add the red pigment and mix it well with a spatula
STEP 17/30
Dip it in the choux and coat it all over
STEP 18/30
Refrigerate for 20 minutes
STEP 19/30
*An octopus leg*
It's a wafer roll snack
Cut it into 4 pieces
STEP 20/30
I coat it with pink ganache
STEP 21/30
Place 7 pieces on a baking sheet and refrigerate
STEP 22/30
*Eyeballs of octopus*
Squeeze chocolate pen white into eyeballs on the baking sheet
STEP 23/30
Draw pupils with a blue chocolate pen
STEP 24/30
Draw thick lips with a yellow chocolate pen
STEP 25/30
*Montage*
I'm going to combine what I made
Use the remaining ganache as a glue and stick the pieces together.
STEP 26/30
Squeeze ganache on the back of your eyeballs and stick it on your head
STEP 27/30
Like this!
STEP 28/30
If you add thick lips, blueberry choux in the shape of a cute octopus is complete!!!
STEP 29/30
It's even better if you put it in the freezer and eat it cold
STEP 30/30
Sweet and sour blueberry choux is complete
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