736.7K
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
1.8M
OHI’ve been wanting to make these pretty choux swans for the longest time 🦢✨ I’ve finally got more confident with my choux pastry and couldn’t resist creating these elegant little beauties filled with silky vanilla mascarpone cream.
Golden crisp shells, delicate wings and soft swirls of cream, they look fancy but are honestly so rewarding to make. The perfect cream puff swans for afternoon tea, celebrations or when you want to impress with a classic French dessert.
If you love elegant, showstopping bakes like me… you need to try these 🤍
Comment SWAN and I’ll DM you the recipe 🦢
#pastry #easypastry #pastryideas #recipe #baking
@ohcakeswinnie
582.9K
OMVanilla and Caramel Choux
Craquelin Topping
110 g flour
110 g white sugar
80 g cold butter
Choux Pastry
150 g milk
150 g water
120 g butter
20 g white sugar
7 g salt
180 g all-purpose flour
180–200 g eggs
Vanilla Diplomat Cream
500 g milk
100 g egg yolks
80 g sugar
50 g cornstarch
2 tbsp vanilla extract or vanilla paste
200 g heavy cream
Caramel Coating
200 g white sugar with a little water
⸻
Preparation
Diplomat Cream
1. Bring milk to a boil. Whisk yolks, sugar, cornstarch, and vanilla.
2. Pour hot milk over the yolk mixture, whisk well, then return to saucepan.
3. Cook over low–medium heat until thick, stirring constantly.
4. Chill the pastry cream for at least 2 hours.
5. Whip cream to soft peaks, fold into the cold pastry cream, and transfer to a piping bag.
Craquelin Topping
1. Mix all ingredients with a paddle attachment until a crumbly dough forms.
2. Roll very thin between parchment sheets.
3. Cut discs and freeze until use.
Choux Pastry
1. Bring milk, water, butter, sugar, and salt to a boil.
2. Remove from heat, add flour at once, mix until dough pulls from the sides. Return to low heat for 2 minutes.
3. Transfer to mixer, cool slightly, add eggs gradually until smooth choux dough forms.
4. Pipe 3 cm rounds and place frozen craquelin discs on top.
5. Bake at 170°C (340°F) for 35 minutes.
Assembly
1. Fill baked choux puffs with diplomat cream.
2. Cook sugar and water to an amber caramel.
3. Carefully dip tops in caramel and let set.
@omer_yaskil
336.0K
DERaspberry Eclairs (Makes ~12)
Light, crisp éclairs filled with fluffy mascarpone cream, juicy raspberry centers, and finished with a sweet white chocolate glaze.
For detailed recipe visit- https://www.ohcakeswinnie.com/blog/raspberry-eclairs
Ingredients
Choux Pastry
* 80 ml milk
* 80 ml water
* 70 g unsalted butter
* 2 g salt
* 10 g sugar
* 100 g plain flour, sifted
* 2–3 medium eggs, whisked
Mascarpone Cream
* 200 g mascarpone
* 200 g cold heavy whipping cream
* 40 g icing sugar
* 1 tsp vanilla paste
Raspberry Centre
* Fresh raspberries
* Raspberry jam
White Chocolate Glaze
* 180 g icing sugar
* 60 ml milk
* 113 g white chocolate, melted
* Pink gel food colouring (optional)
Instructions
1. Make the choux pastry:
Preheat oven to 150°C (300°F) and line a baking tray with parchment. In a saucepan, heat milk, water, butter, salt, and sugar until just boiling. Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms. Return to low heat and cook 1–2 minutes until the dough pulls away from the sides.
2. Add eggs:
Transfer dough to a bowl and cool 5 minutes. Beat in eggs one at a time until smooth, glossy, and pipeable (the dough should fall in a thick “V” shape).
3. Pipe & bake:
Pipe 10–12 cm éclairs onto the tray using a large star tip. Bake 40–45 minutes until puffed and golden. Do not open the oven. Cool completely on a wire rack.
4. Prepare fillings:
Whip mascarpone, cream, icing sugar, and vanilla until light and fluffy. Pipe raspberry jam into the centers of fresh raspberries.
5. Make the glaze:
Whisk icing sugar and milk until smooth, then stir in melted white chocolate. Tint pink if desired.
6. Assemble:
Slice éclairs in half. Dip tops into glaze and let set. Pipe mascarpone cream into the base, insert jam-filled raspberries, pipe a little cream on the lid, and sandwich together.
7. Chill & serve:
Refrigerate for at least 1 hour before serving. Enjoy! 🍓✨
📸 [ @ohcakeswinnie ]
eclairs recipe, raspberry eclairs recipe, homemade eclairs, desserts, happy baking
@desserts
213.5K
PAL’indémodable Paris-Brest 🤎
Composé d’une pâte à choux et de son craquelin, d’un praliné noisette et amande à la fleur de sel, de noisettes torréfiées et d’une ganache montée praliné pour plus de légèreté.
#pâtisserie #parisbrest #pastry #noisette #pastry
@pastrybylau
258.9K
BA🌒 did you get a glimpse of the blood moon last night?
very fitting for our march special: cacao eclipse choux — filled with mexique 66% dark chocolate crémeux, bright blood orange gel, topped with caramel whipped ganache and cashew–cocoa nibs praliné. finished with a delicate cocoa tuille.
available throughout march.
#banksiabakehouse #banksiasydney
@banksiasydney
891.4K
YUBest Eggless Choux Pastry Éclairs
Yield: 10–12 éclairs
Bake: 180°C for 20–25 minutes
⸻
Ingredients
Liquid Base
• 120 g water
• 120 g milk
• 90 g unsalted butter
• 10 g sugar
• 3 g salt
Dry
• 150 g all-purpose flour (sifted)
Eggless Structure
• 80 g thick smooth yogurt (not watery)
• 15 g cornstarch
• ½ tsp baking powder
Adjustment
• 2 tsp milk (add at the end if dough is stiff)
⸻
Method
1. In a saucepan, combine water, milk, butter, sugar and salt. Bring to a simmer.
2. Once simmering, add the flour all at once and stir vigorously to form a roux. Cook until a smooth dough forms and pulls away from the sides.
3. Transfer to a mixer or bowl and cool for 5–7 minutes (warm, not hot).
4. Add yogurt, cornstarch and baking powder. Mix until smooth and glossy.
5. If slightly stiff for piping, add 2 tsp milk and mix. The dough should be thick, smooth and pipeable while holding shape.
⸻
Traditional Version (With Eggs)
Skip yogurt, cornstarch and baking powder. Add 3–4 eggs one at a time, mixing until glossy and pipeable.
⸻
Pipe & Bake
Pipe 10–12 cm lines on a lined tray.
Bake at 180°C for 20–25 minutes until deep golden and hollow.
Do not open the oven early. Cool completely before filling.
⸻
Eggless Vanilla Pastry Cream
Ingredients
• 500 ml milk
• 100 g sugar
• 35 g cornstarch
• 1 tsp vanilla
• 20 g butter
Method
Heat milk until steaming. Mix sugar + cornstarch, add a little warm milk to form a slurry, then return to pan. Cook while whisking until thick. Remove from heat, add butter and vanilla. Cover with cling wrap touching the surface and chill completely.
⸻
Assembly
Fill cooled éclairs with pastry cream.
Dip tops in melted chocolate.
Let set 10 minutes, then serve.
#eclairs #chouxpastry #egglesschouxpastry #chocolate #chefyuvrajdewan
@yuvrajdewan
248.2K
MANuestro primer San Valentín juntos ❤️
Un nuevo choux, un nuevo sabor,
y muchas ganas de llenar Maymoon de romanticismo ✨
@maymoon_patisserie
318.0K
SY香川県の情報はココ▷▶︎▷@syo_ta.kagawa
┈┈┈┈┈店舗情報┈┈┈┈┈
📍住所: 〒761-0104 香川県高松市高松町2175-33
🏠お店:choux小屋
📱ｲﾝｽﾀ: @chouxgoya
📖ﾒﾆｭｰ:エクレールフレーズショコラ¥550
シューモンブラン ¥605
⏰営業: 10:00-17:00
💤定休: 火曜日 水曜日
🅿️駐車:あり
┈┈┈┈┈┈┈┈┈┈┈┈┈┈
いつも投稿を見ていただきありがとうございます😌
▷▶︎香川のグルメ
▷▶︎香川のカフェ
▷▶︎香川のスポット
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ホテル.飲食店.雑貨店の皆様お気軽にDMにてご連絡ください💌😊
——————————
#香川県 #香川 #香川グルメ #香川 #シュークリーム
@syo_ta.kagawa
224.8K
MAEcco come facciamo le nostre ZEPPOLE DI PASTA CHOUX AL FORNO ❤️ Piene zeppe di crema pasticcera e perfette per la #festadelpapà ❤️ Sono anche #senzaglutine !!
👇Salva la video ricetta per non perderla👇
INGREDIENTI
250 ml acqua
5 gr zucchero
100 gr di burro
180 gr farina pane nutri Free
4 uova grandi o 5 medie
1 pizzico di sale
Per la crema pasticcera
6 tuorli
150 gr zucchero
45 gr amido di mais
500 ml latte
Scorza grattugiata di 1 limone bio
Semi di mezza bacca di vaniglia
Scriveteci se avete bisogno della ricetta con farine naturalmente senza glutine ♥️
PROCEDIMENTO
Mettete acqua, burro a pezzi, sale e zucchero in un pentolino e portate a bollore. Togliete dal fuoco e inserite in una unica soluzione la farina mescolando continuamente ed energicamente con in mestolo di legno. Quando diventerà una pallina, rimettete il composto sul fuoco per circa 1 minuto e fate cuocere affinché gelatinizzino gli amidi continuando sempre a mescolare energicamente. Accendete la planetaria (usate la foglia) per renderlo tiepido per 1 minuto circa prima di aggiungere le uova. Aggiungete a filo 1/3 di uova sbattute. Quando saranno state ben assorbite e amalgamate (saranno necessari circa 15 secondi), aggiungete la seconda e poi l’ultima parte, valutando se sia completamente necessaria. Il risultato finale dovrà essere elastico ma non liquido. Tutte le uova devono essere inserite entro 1 minuto, altrimenti l’impasto si raffredderá troppo e il risultato sarà opaco e non omogeneo.
Inserite la choux in una poche e formate le zeppole.
Cuocete in forno statico a 200° per i primi 20 minuti e i successivi 15 minuti a 180° con opzione ventilata o con forno leggermente aperto per favorire l’asciugatura.
📝 La crema nel reel collegato! Lo trovate anche sul nostro profilo 📝
#zeppole #videoricetta #zeppoledisangiuseppe
Zeppole al forno
Dolci classici
Dolci tradizionali
Festa del papà
Pasticceria italiana
Videoricette
Dolci fatti in casa
Dolci senza glutine
Celiachia
Cucina Gluten free
Gluten free recipe
Zeppoline
Pasta choux
Celiachia
@mammachepiatti
621.6K
HUStoryde paylaşmıştım, ne zamandır düzenlenip paylaşılmayı bekliyordu, arada hatırlatanlar da oldu. Biraz gecikmeli de olsa huzurlarınızda "polka pastası" 😍 Favori pastane klasiklerinden✔️ Biraz uğraştırıcı gibi görünsede basit aşamalardan oluşuyor. Sonuç hem görseli hemde lezzetiyle yiyen herkesi cezbediyor👌
POLKA PASTASI
Choux hamuru
Malzemeler
100gr tereyağ veya margarin
1 su bardağı su
1 çimdik tuz
1 tatlı kaşığı toz şeker
1 su bardağı un
3 büyük yumurta
Yapılışı:Tereyağı tencereye alıp eritiyoruz içine su, tuz ve şekeri ekliyoruz kaynayınca unu ekleyip topaklanma olmaması için unu ezerek karıştırıyoruz.Ocaktan alıp soğuyunca teker teker yumurtaları ekleyip çırpıyoruz. (Her yumurtayı eklediğimizde kaybolana kadar çırpıyoruz) Hamuru krema torbasına alıp yağlı kağıt serili fırın tepsisine profiterolun 2-2,5 katı büyüklüğünde sıkıyoruz. Önceden ısıtılmış 180 derece fanlı fırında yarım saat pişiriyoruz.İyice kuruması için fırını kapatınca kapak yarım açık 10-15 dakika fırında bekletiyoruz.Sonra her birini ikiye bölüyoruz.(Altı büyük üstü yani kapak kısmı küçük olacak şekilde) Her birinin içine önce pastacı kreması sonra çilek veya frambuaz üzerine erimiş çikolata ekleyip çanağın kenarlarını yine pastacı kreması ile çeviriyoruz.(Birkaç taneye çiko yetmedi, gitmiş onu kesmişim neyse zaten çiko şart değil) Bir muzu baş kısmının ortasından parmağımızla oyarak 3 parçaya bölüyoruz.Videodaki gibi ayrım yerlerinden çok kolayca açılıyor.Her biriyle pastayı sarıyoruz. Kapağı kapatıp şantiyle kaplıyoruz. Üzerlerini kavurduğumuz file fındıkla kaplıyoruz.Üzerini çilekle süslüyoruz. Ben soğuk pasta jeline batırdım
Pastacı kreması
2 su bardağı süt
1 çay bardağı şeker
2 silme yemek kaşığı un
2 silme yemek kaşığı nişasta
2 yumurta sarısı
Piştikten sonra; 1 poşet toz kremşanti, 1paket vanilya
Yapılışı:şanti ve vanilya dışındaki malzemeleri tencereye alıp çırpıcı ile sürekli karıştırarak pişirelim. Ilındıktan sonra toz şanti ve vanilyayı katıp pürüzsüz bir kıvam alana kadar çırpalım
Muz, çilek, frambuaz, benmari sütlü bitter çikolata
Kremşanti
1 poşet toz kremşanti
1 su bardağından 2 parmak eksik süt
çırpıyor
Üzerine kavrulmuş file fındık, çilek
@hulya_tombak
✨ #Choux Discovery Guide
Instagram hosts 4 million posts under #Choux, creating one of the platform's most vibrant visual ecosystems. This massive collection represents trending moments, creative expressions, and global conversations happening right now.
#Choux is one of the most engaging trends on Instagram right now. With over 4 million posts in this category, creators like @ohcakeswinnie, @yuvrajdewan and @bakea_holic are leading the way with their viral content. Browse these popular videos anonymously on Pictame.
What's trending in #Choux? The most watched Reels videos and viral content are featured above. Explore the gallery to discover creative storytelling, popular moments, and content that's capturing millions of views worldwide.
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FAQs About #Choux
With Pictame, you can browse all #Choux reels and videos without logging into Instagram. Your viewing activity remains completely private - no traces left, no account required. Simply search for the hashtag and start exploring trending content instantly.
Content Performance Insights
Analysis of 12 reels
💡 Top performing posts average 1.0M views (1.8x above average). Moderate competition - consistent posting builds momentum.
Post consistently 3-5 times/week at times when your audience is most active
Content Creation Tips & Strategy
💡 Top performing content gets over 10K views - focus on engaging first 3 seconds
📹 High-quality vertical videos (9:16) perform best for #Choux - use good lighting and clear audio
✨ Many verified creators are active (50%) - study their content style for inspiration
✍️ Detailed captions with story work well - average caption length is 968 characters
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