Desserts, Drinks & Baking

Choux Puffs with Silken Tofu Yogurt Filling

Name: Choux Puffs with Silken Tofu Yogurt Filling
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 22 g All-purpose flour; 22 g Butter; 1 Egg; 0.2 g Salt; 27 g Water; 60 g Silken tofu; 100 g Yogurt; 60 g Strawberries; 20 g Walnuts

두부있슈

Light choux pastry puffs filled with a silken tofu and yogurt cream, a quick strawberry compote and walnuts. Silken tofu replaces sugary pastry cream for a nutty, smooth filling.

Choux Puffs with Silken Tofu Yogurt Filling

25mPrep

25mCook

2Servings

HardLevel

🧺 Korean ingredients in this recipe

As an Amazon Associate, coo K food earns from qualifying purchases.

📝 Step-by-Step Instructions

Bring the water, salt and butter to a boil; when melted, stir in the flour and cook into a paste.

Choux Puffs with Silken Tofu Yogurt Filling — step 1

Turn off the heat and beat in the egg little by little until the dough is glossy and elastic.

Choux Puffs with Silken Tofu Yogurt Filling — step 2

Pipe mounds onto a tray with a round tip and mist the surface with water.

Choux Puffs with Silken Tofu Yogurt Filling — step 3

Bake at 190°C for 20 minutes.

Choux Puffs with Silken Tofu Yogurt Filling — step 4

Chop the strawberries and cook down in a saucepan.

Choux Puffs with Silken Tofu Yogurt Filling — step 5

Slice the cooled puffs in half horizontally and fill with yogurt, silken tofu, strawberry and walnuts.

Choux Puffs with Silken Tofu Yogurt Filling — step 6

📊 Nutrition Facts (per serving)

416.5Calories (kcal)

27.7 gCarbs

18.3 gProtein

25.8 gFat

1.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

🎥 Watch Cooking Videos

▶Search “Choux Puffs with Silken Tofu Yogurt Filling” on YouTubeFind cooking videos, tutorials, and tips→

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.