773.8K
BAThis is how pastry chefs make the PERFECT CHOUX every time
Follow for more pastry secrets❤️
#choux #pastry #pastrychef #dessert #diy
@bakea_holic
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BACheck out my profile for how to make Choux! ✨
The secret to perfect choux? CRAQUELIN!
Who else loves a little crackle with their choux bun? 😍
#Choux #Craquelin #PastryChef #Dessert #DIY
@bakea_holic
231.6K
RIChoux Pastry 101 decoded.
From flour choice to steam control, this reel breaks down the science behind crisp shells, proper rise, and perfect structure. Because choux isn’t luck - it’s technique.
#RichemontMasterbaker #Eclair #ChouxPastry #Choux #BakingDecoded
@richemontmasterbakerdubai
263.8K
CH🍓🧁 Çıtır Dolgulu Toplar Cream puf
Dışı çıtır, içi yumuşacık kremalı nefis bir tatlı ✨
Elde şekil vererek hiç yorulmadan hazırlıyoruz 🤩
Choux Hamuru
60 gr tereyağı
60 ml su
60 ml süt
1 tutam tuz
1 YK şeker
70 gr un
110 gr (2 yumurta)küçük olsun
Yumurta hariç hepsini pişir, toparlanınca al.
Ilıyınca yumurtaları ekleyip pürüzsüz yap.
Sıkma torbasına al, yada elinle şekil ver.Ceviz büyüklüğünde yaparak dolapta dinlendir.
Craquelin
100 gr tereyağı
100 gr şeker
100 gr un
Karıştır, aç, 5 dk dondur.
Yuvarlak kesip hamurların üstüne koy.
Pişirme
170°C alt-üst 35–40 dk.
Krema
2,5 su bardağı süt
1 su bardağından 2 parmak eksik şeker
3 yumurta sarısı
5 YK nişasta
1 paket krema
1 paket vanilya
Süt+şeker ısıt. Yumurta+nişastayı aç, temperleyip pişir.
Vanilya ekle, soğut.
Çırpılmış krema ile karıştır.
🍓 Sos (isteğe bağlı)
• 1 kase frambuaz
• Yarım çay bardağı şeker
• 2 tatlı kaşığı nişasta
• Yarım çay bardağı su
Pişir, kıvam aldır.
Altından del, kremayı doldur.
Dilersen sos koy.
#keşfet #fyp #choux #france
@chefinkosesi
572.3K
BEHow the Baking Method Impacts Pate a Choux
Pate a Choux
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1/2 tsp salt
1/2 tsp granulated sugar
1 c (140g) AP flour
4 large eggs (200g)
1. Preheat the oven to 375°F (190°C).
2. Bring the milk, water, butter, salt, and sugar to a boil.
3. Turn off the heat and add the flour all at once. Stir until the dough comes together.
4. Put the pot back on low heat, stirring constantly just until a film forms on the bottom of the pot.
5. Transfer the dough to another bowl and let it cool for at least two minutes.
6. Whisk the eggs together until homogenous. Slowly add the eggs and start checking the consistency once 3/4 of the eggs have been added. When ready, the dough should slowly slide off the spatula and leave a V shape. (You may not use all the eggs.)
7. Pipe the pate a choux onto a parchment lined baking sheet and finish using your preferred method.
8. Bake until golden brown. Depending on the size this may take anywhere from 20 to 40 minutes.
Craquelin
5 oz (140g) unsalted butter, softened
1/2 c (100g) granulated sugar
1/4 c (50g) brown sugar
1 c (140g) AP flour
1. Cream the butter and sugars together until the mixture lightens in color and nearly doubles in volume (5-7 minutes).
2. Add the flour and salt and mix just until a dough forms.
3. Roll the dough between sheets of parchment paper to a thickness of 1/16 - 1/8 inch. Freeze.
4. Cut circles just slightly bigger than the diameter of the cream puffs and place them on top.
#baking #choux #creampuffs
@benjaminthebaker
202.2K
SPchoux • au • craquelin
Do you love cream puffs? Or want to clear your head from the news? Learn how to make Choux pastry today!
Recipe link in Bio or Google “spatuladesserts Choux au craquelin”
#spatuladesserts #choux #chouxpastry #chouxlover #chouxaucraquelin #creampuffs #creampuff #craquelin #frenchpastry #bakingschool #bakingtutorial #pastrychef #pastrycheflife #pastrylove #patechoux #frenchdessert #bakingfromscratch #bakingtime #mytime #bakingtherapy #profiterol #chouxcraquelin
@spatuladesserts
90.7K
VYThe red color of cakes, costumes, lipstick always impresses the opposite person, right? I tried it with red craquelin and it turned out really nice. You can try it when you want to give it to someone you want to show your affection for
Recipe:
Craquelin:
50g sugar
50g all purpose flour
40g unsalted butter
Red food coloring
Cream cheese butter:
200g soft butter
80g sugar
60gr whipping cream
50gr cream cheese
Choux:
2 large eggs
60g water
65g milk
60gr all purpose flour
55g unsalted butter
2 grams of salt
Baking temperature:
Bake the first 15 minutes 190 degrees
15 minutes later it's 170 degrees
#vykhuefoodstylist #choux #chouxcraquelin #craquelin #foodblogger #foodreels #foodbloggers #redvelvet
@vykhuebakinglab
491.8K
FR👋 Des délicieux choux avec un cœur crémeux onctueux à la vanille, et une coque caramel croustillante 🤤 !! La recette est assez facile à réaliser, si vous suivez la recette et mes conseils vous aurez des beaux choux 😍!
Pour une vingtaine de choux
La pâte à choux :
* 70 ml d’eau
* 70 ml de lait demi écrémé
* 1/2 cuillère à café de sel
* 1 cuillère à café de sucre
* 80 gr de farine T55
* 3 œufs ( 130 gr )
* 60 gr de beurre
* Pour la crème pâtissière :
* 250 ml de lait entier
* 3 jaunes d’œufs
* 60 gr de sucre
* 25 gr de maïzena
* 25 gr de beurre @paysanbreton_officiel
* Facultatif : 1 feuille de gélatine ça sera mieux pour la tenue de la crème
Craquelin :
- 40 gr de beurre @paysanbreton_officiel
- 50 gr de farine
- 50 gr de cassonade
- 1 pincée de fleur de sel
Pour le caramel :
- 1 petit verre de sucre
Suite sous le commentaire épinglé 👇
#pateachoux #cuisine #chouxcaramel #chouxalacreme #choux #foodporn #pastry #patisserie #recipe #recettefacile #gouter #gourmand #dessert #yummy #miam #food #frenchpastry #gateaux #gourmandise
@framboise_et_vanille
11.9K
LEProof that good things do rise to the occasion 🤩🧑🍳
#lecorodnbleu #choux #chouxbuns #chouxpastry #patisserie #studypatisserie #pastrychef #pastrylife
@lecordonbleuaustralia
405.7K
CAPour des choux bien réguliers et
croustillants
👩🍳🇫🇷🇬🇧⬇️
62,5 g eau/water
62,5 g lait/milk
7 g miel/honey
2 g sel/salt
55 g de beurre/butter
80 g farine/flour
2 œufs/eggs
Craquelin
40 g de beurre/butter
50 g sucre/sugar
50 g farine/flour
👩🍳Faire fondre le beurre avec le lait, l’eau le miel et le sel, porter rapidement ébullition. hors feu verser d’un coup la farine tamisée et mélanger vigoureusement afin de sécher la pâte. Transvaser la panade dans la cuve du robot, laisser refroidir en mélangeant avec la feuille. Lorsqu’elle est tiède, incorporer les œufs battus en plusieurs fois. Elle est prête la pâte est brillante et forme un beau ruban. Pocher la pâte dans des demi-sphères en silicone filmer et congeler.
👩🍳Mélanger tous les ingrédients du craquelin, étaler la pâte sur une épaisseur de 2 à 3 mm, congeler puis détailler des disques d’une taille légèrement supérieur au diamètre des choux. Enfourner 30 mn à 180°.
Et maintenant à quoi allez-vous les garnir?😋
👩🍳🇬🇧Melt the butter with the milk, water, honey and salt, bring to a boil quickly. off the heat, pour in the sifted flour all at once and mix vigorously to dry the dough. Transfer the panade into the bowl of the food processor, leave to cool while mixing with the leaf. When lukewarm, add the beaten eggs in batches. It is ready, the dough is shiny and forms a beautiful ribbon. Pipe the dough into silicone half-spheres, wrap in film and freeze.
👩🍳 Mix all the ingredients for the cracker, roll out the dough to a thickness of 2 to 3 mm, freeze then cut into discs of a size slightly larger than the diameter of the cabbage. Bake for 30 minutes at 180°.
#reel #reelsinstagram #choux #chouxpastry #chouxcraquelin #pateachoux #pastry #frenchpastry #patisserie #gourmandise #dessert #foudepatisserie #yummy #instagood #foodie #pastrylove
@carine_cakes
44.6K
LISo many Miracles occurring at @maitrechoux right now, they’ve practically got The Vatican on speed dial… 😇🍬🙏🏻 Less feeding of the 5,000 here though because it’s limited numbers every day of their new MOUSSE & GANACHE-FILLED SWEET CHOCOLATE, LEMON, BLUEBERRY, PECAN, PISTACHIO & SUMMER FRUIT PASTRY PIE-CASED ‘MIRACLE’ SPHERES topped with CREAM FILLED MINI CHOUX BUNS! 😋 The latest creation from exec chef @olivier_mourelon (formerly of Michelin-starred @clubgascon ) and, 100%, this is a Michelin-quality dessert - beauuuutiful textures throughout with the gelatinous casing, soft mousse and ganache (or curd in the fruit ones) plus brilliant pastry work 🙌🏻 Annnnnnd perhaps it should be for £12.20 EACH(!) which absolutely stunned me, but tbf it’s easily rich enough to share and I’d gladly pay that in a top restaurant anyway. So maybe not quite an unqualified ‘Miracle’, but certainly a dessert that deserves your pie-ety… 🙏🏻⛪️ #looksreligieuse #idwhollybuy(a)ball #maitrechoux #PRinvite
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#chouxbun #chouxbuns #choux #chouxpastry #eclair #eclairs #chocolate #ganache #pastry #pastrychef #pastrylover #pastries #pistachio #dessert #sweet #foodie #foodporn #foodgasm #nomnomnom #eatingfortheinsta #food #instafood #foodstagram #lickyplate
@lickyplate
275.8K
DR📚🧠 Gastro 101: Choux (Şu) Hamuru…
Choux hamuru; buhar basıncıyla kabaran, yapısını nişasta jelatinizasyonu ve yumurta proteinleriyle kuran özel bir hamurdur.
Başarının temeli panade aşamasıdır. Su ve yağ kaynadıktan sonra un tek seferde eklenmeli ve orta ateşte, hamur tencere tabanında ince bir film bırakana kadar pişirilmelidir. Bu aşama, undaki nişastanın suyu bağlayarak yapıyı oluşturduğu kritik noktadır. Yetersiz pişirme fazla nem; aşırı pişirme ise yumurtanın bağlanamamasına neden olur.
📌Choux hamurunda;
• Yumurtalar kontrollü eklenmeli. Doğru kıvam: spatuladan akarken belirgin bir V şekli oluşturmalı.
Çok sıvı → yayılır.
Çok katı → kabarmaz.
• Fırının ilk aşamasında kapak açılmaz. Önce şişer, sonra kuruyarak sabitlenir.
• İyi bir choux:
Dışı hafif çıtır, içi boş ve çökmeyen yapıdadır.
#choux #chouxpastry #patechoux #profiterol #profesyonelmutfak
@drgastronomist
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