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#Choux C Reel by @julescooking (verified account) - The Perfect Choux au Craquelin! 🔥 We all know and love choux pastry, but to bring it to the next level you need this recipe! 🙌🏼 100 grams of flour
721.9K
JU
@julescooking
The Perfect Choux au Craquelin! 🔥 We all know and love choux pastry, but to bring it to the next level you need this recipe! 🙌🏼 100 grams of flour 100 grams of sugar 80 grams of butter Mix the flour with the sugar and the butter. Knead this till it’s an even firm dough. Place the dough on a silicon sheet and place another sheet on top. Then roll it out until the dough is around 3 to 4 millimeters thin. The dough is very soft, that’s why you need to roll it between two sheets. Now let it set in your fridge. After an hour or two you can cut it with a round cutter. Keep them in your fridge for later. 100 grams of water 100 grams of milk 5 grams of sugar 5 grams of salt 100 grams of butter 120 grams of flour 200 grams of egg Now for the choux batter. Mix the water with the milk, the sugar, the salt and the butter. Heat this up till the butter is melted. Once it’s melted add the flour and directly start mixing to prevent lumps from forming. Then while stirring cook the batter for three to four minutes on a medium heat. We do this to give the dough more strength and remove the floury taste. Take the pan off the heat and let it cool down for 5 minutes. After that mix in the egg. Insure it’s well incorporated. Now transfer it into a piping bag and pipe small dots on a silicon sheet. At the end of each dot I give the bag a little swirl to prevent a tip from forming. When baking with a craquelin disc this doesn’t really matter, but it you bake it without this will give a beautiful round choux without a burned tip on top. Now place a disc on every choux. Don’t take them out of the fridge all at once, because they turn soft quite fast. Then bake them at 190 degrees Celsius for 30 minutes. Absolutly don’t open the oven in between, then they will collapse! Now after the 30 minutes I always leave them in the oven with the door slightly open for another 10 minutes. This to insure all the moisture has evaporated. Be sure to follow for more great recipes! #julescooking #recipe
#Choux C Reel by @epipastry - Buat saya yang penting buat eclair : kulitnya gak lembek, krimnya gak enek, dan manisnya gak lebay. Sisanya tinggal duduk dan makan 😁 Bahan Choux 1
5.5K
EP
@epipastry
Buat saya yang penting buat eclair : kulitnya gak lembek, krimnya gak enek, dan manisnya gak lebay. Sisanya tinggal duduk dan makan 😁 Bahan Choux 180ml Air 75g Butter 115g Tepung Protein Sedang 3 Butir Telur 1/2sdt Garam 1sdm Gula Bahan Cream 2 Kuning Telur 2sdm Gula 250ml Susu Cair 1sdm Tepung Protein Sedang Secubit garam 1/2sdt Vanilla 120ml Whipping Cream 1sdm Gula #eclair #choux #resepsus #resepeclair #igreelsvideo
#Choux C Reel by @spatuladesserts (verified account) - choux • au • craquelin Classic French Choux au craquelin is basically a crispy cream puff, one of the most fancy-looking choux pastries. My Choux au
48.2K
SP
@spatuladesserts
choux • au • craquelin Classic French Choux au craquelin is basically a crispy cream puff, one of the most fancy-looking choux pastries. My Choux au craquelin tutorial will take you through how to take your cream puffs to the next level, which is even more delicious with a crunchy craquelin layer on top. Want filling inspirations? Read my recipe on the blog 😍 Recipe link in Bio or Google “spatuladesserts Choux au craquelin” #spatuladesserts #choux #chouxpastry #chouxaucraquelin #patechoux #baking #homebaking #pastry #pastrychef #pastrylove #pastryarts #frenchpastry #frenchpastries #frenchbaking #chouxalacreme #patechoux #bakingrecipes
#Choux C Reel by @hugo.desserts (verified account) - recette Craquelin iratable ✨ ⬇️ Les ingredients : -100 g cassonade -100 g beurre -100g farine -4 g #p#pateachouxc#craquelinr#recettefaciler#rec
211.3K
HU
@hugo.desserts
recette Craquelin iratable ✨ ⬇️ Les ingredients : -100 g cassonade -100 g beurre -100g farine -4 g #p#pateachouxc#craquelinr#recettefaciler#recettep#patisserieg#gourmandisep#patissierp#patisseriea#astucev#voixoffp#pasapasc#chouxc#chouxalacreme
#Choux C Reel by @chefwellingtonsantos (verified account) - Choux au Craquelin [🇬🇧 English recipe in the comments] Uma massa oca francesa que serve para preparar diversos clássicos. Nesse formato serve para
870.3K
CH
@chefwellingtonsantos
Choux au Craquelin [🇬🇧 English recipe in the comments] Uma massa oca francesa que serve para preparar diversos clássicos. Nesse formato serve para ser recheada de diversas maneiras e se tornar a famosa Choux Cream. Já ensinei aqui no perfil um Namelaka maravilhoso para rechear essa choux então já prepara essa maravilha que você não vai se arrepender! Ingredientes Craquelin: - 40g de açúcar refinado - 40g de açúcar mascavo - 65g de manteiga sem sal (ponto pomada) - 60g de farinha de trigo - 20g de farinha de amêndoas Modo de preparo: Em uma batedeira adicione a manteiga e os açúcares bata até formar um creme. Adicione as farinhas e bata até homogeneizar. Abra entre duas folhas de papel manteiga até a massa atingir aproximadamente 3mm de espessura. Congele. Ingredientes Massa Choux: - 200g de água - 200g de leite integral - 160g de manteiga sem sal - 3g de sal - 8g de açúcar refinado - 225g de farinha de trigo - 330g de ovos Modo de preparo: Em uma panela adicione a água, leite, manteiga, sal e açúcar e aqueça até levantar fervura. Assim que ferver adicione todo o trigo de uma vez e mexa bem até homogeneizar por completo e começar a desgrudar do fundo da panela. Transfira para uma batedeira e bata até atingir 40°C em média. Vá adicionando os ovos aos poucos até a massa atingir ponto de V (as vezes não é necessário adicionar todos os ovos da receita). Transfira a massa para um saco de confeitar e faça pingos em um tapete de silicone. Corte discos do craquelin congelado e posicione-os sobre a massa choux. Leve para assar em forno pré-aquecido a 175°C por aproximadamente 35 minutos (ou até dourar bem). Desligue o forno e deixe a porta entre aberta com a choux dentro até que chegue em temperatura ambiente. #sobremesa #dessert #choux #craquelin #chouxcream #receita #recipe #confeitaria #pastry #kitchen #cozinha #foodie #creamy
#Choux C Reel by @lizziebeets - Crunchy cream puffs (Choux au craquelin) 💛 Call me basic but cream puffs with vanilla custard cream are superior 😩 INGREDIENTS Yield 12 Craquelin
1.5M
LI
@lizziebeets
Crunchy cream puffs (Choux au craquelin) 💛 Call me basic but cream puffs with vanilla custard cream are superior 😩 INGREDIENTS Yield 12 Craquelin: 3/4 cup (85g) Light Brown Sugar 6 tbsp (85g) Unsalted Butter 2/3 cup (85g) All-purpose Flour Pinch of Salt 1. In a mixing bowl, mash together butter and light brown sugar using a spatula until smooth and creamy. 2. Add flour and salt and mix until combined. 3. Place the dough in between 2 parchment papers and roll it out to 3mm in thickness. 4. Freeze for at least 1 hour. 5. Cut into 2-inch rounds discs (keep in the freezer until ready to use) Choux: 1/2 cup Water 3 tbsp (43g) Unsalted Butter 1 tsp (5g) Sugar 1/4 tsp Salt 1/2 cup (64g) All-purpose Flour 2 Large Eggs + Diplomat Cream/Whipped Cream (for fillings) 1. In a saucepan add water, butter, sugar and salt and bring it to a boil over medium heat. 2. Remove from the heat and add flour into the mixture. Using a spatula mix until it forms a dough. 3. Return to heat and cook the dough for 2-3 minutes, constantly stirring. 4. Take it off the heat and let the dough cool slightly before adding the eggs. 5. Add the eggs in batches and stir until they’re smooth and shiny. 6. Transfer to a piping bag with a round tip. Pipe 2-inch-wide choux onto a baking tray lined with baking paper, leaving enough space in between them. 7. Top of each choux with craquelin discs, pressing down lightly to make it stick. 8. Bake in preheated oven at 190°C/375°F for about 30 mins or until they’re golden brown and puffed. 9. Turned off the oven and let the tray cool in the oven with the door ajar for 15-20 mins. 10. Poke a hole in the bottom of each cream puff and fill them with diplomat cream/whipped cream. Enjoy! :) Recipe by: @seriouseats #chouxaucraquelin #chouxpastry #creampuff #chouxcream #foodreels #asmr #asmrfood #asmrcooking
#Choux C Reel by @vykhuebakinglab - Choux Au Craquelin I used to think I could eat 10 of these cakes at once. but that's not possible😂 How about you? Craquelin: 50g sugar 50g all-purpos
156.0K
VY
@vykhuebakinglab
Choux Au Craquelin I used to think I could eat 10 of these cakes at once. but that's not possible😂 How about you? Craquelin: 50g sugar 50g all-purpose flour 40g unsalted butter Mold: 5cm Choux: 2 large eggs (about 110g) 60g water 65g milk 60g all-purpose flour 55g unsalted butter 2g salt Custard: 2 yolks 35g sugar 10g cornstarch 200g milk 2g salt 2g vanilla Guide: Craquelin: mix well and roll thinly, cut into circles 5cm and keep refrigerated Choux: Bring water, milk, butter, salt to a boil, then turn off the heat, add the flour, mix well, cook the flour for about 2 minutes, then turn off the heat. Place the dough in a bowl and cool down to about 60 degrees, then add the eggs into small portions and mix well. Can be mixed by hand or machine, the dough is achieved when the dough is not too set and loose, forming a triangle when lifted. Shape and place the craquelin Baking temperature: 190 degrees - the first 15 minutes for the dough to rise, do not open the oven during the baking process, maybe your oven will be about 17-19-20 minutes. 170 degrees - 15 minutes later, maybe 17 or 20 minutes, depending on the oven, this time helps the cake to be golden and beautiful. #vykhuefoodstylist #choux #chouxpastry #chouxaucraquelin #foodblogger #foodreels #custard
#Choux C Reel by @kristanto_pd (verified account) - Choux au Craquelin Full Resep di YouTube PUGUH KRISTANTO KITCHEN . Mixer @mito.id MX200 : ✅Highend quality ✅5 speed ✅Turbo Speed ✅2 Jenis kepala ✅Low
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KR
@kristanto_pd
Choux au Craquelin Full Resep di YouTube PUGUH KRISTANTO KITCHEN . Mixer @mito.id MX200 : ✅Highend quality ✅5 speed ✅Turbo Speed ✅2 Jenis kepala ✅Low watt Rp. 519,000 #mixermito #mitomx200 #mito . @mito.id . Oven @mito.id Fantasy 2 : ✅Kapasitas 33 liter ✅Rotiserrie pick memanggang ayam memutar, memiliki kipas ✅3 pengaturan api (api atas, api bawah, api atas-bawah) ✅Diamond Cavity ✅LAMPU ✅Muat Loyang 30, bisa disusun 2 tingkat untuk Kue Kering ✅Low watt mulai dari 350 watt Rp. 1,359,000 #mito #ovenmito #mitofantasy2
#Choux C Reel by @amanisweet_corner - المقادير مضبوطة 65 غرام حليب 65 غرام ماء 60 غرام زبدة 65 غرام فرينة رشة ملح ، فانيليا بيضتين إلى ثلاثة حسب حجم البيض #اكلير #عجينة_الشو #instaf
4.8K
AM
@amanisweet_corner
المقادير مضبوطة 65 غرام حليب 65 غرام ماء 60 غرام زبدة 65 غرام فرينة رشة ملح ، فانيليا بيضتين إلى ثلاثة حسب حجم البيض #اكلير #عجينة_الشو #instafood #pateachoux #pâteàchoux #eclair #eclairfraisechantilly #chouxpastry #choux
#Choux C Reel by @feyrecipes - Choux au Craquelin 🤍 🇹🇷 Türkçe tarif yorumlarda sabitlenmiştir Recipe in 🇩🇪🇺🇸 Deutsch: Craquelin (Mürbeteig): • 100 g Mehl • 100 g Zucke
127.2K
FE
@feyrecipes
Choux au Craquelin 🤍 🇹🇷 Türkçe tarif yorumlarda sabitlenmiştir Recipe in 🇩🇪🇺🇸 Deutsch: Craquelin (Mürbeteig): • 100 g Mehl • 100 g Zucker • 80 g Butter Verkneten, dünn ausrollen, kalt stellen. Kreise ausstechen (so groß oder leicht größer als die Choux). Brandteig: • 100 g Wasser • 100 g Milch • 5 g Zucker • 5 g Salz • 100 g Butter • 120 g Mehl • 4 Eier Flüssige Zutaten erhitzen, Butter schmelzen. Mehl einrühren → „abbrennen“ bis sich eine Schicht am Topfboden bildet. 5 Min abkühlen lassen. Eier nach und nach mit Küchenmaschine oder Handrührgerät unterrühren. Aufspritzen, Craquelin drauf. Bei 180°C ca. 20–30 Min backen, danach Ofentür leicht öffnen. Creme: • 500 ml Milch • 1 Vanilleschote • 50 g Zucker • 4 Eigelb • 45 g Stärke • 50 g Butter Kochen, Butter einrühren, kalt stellen. * 200 g Sahne unterheben. Himbeerfüllung: • 250 g Himbeeren • 15 g Stärke • 20 ml Zitronensaft • 50 g Zucker • 10 g Butter Aufkochen, abkühlen. Topping: • 250 g Sahne • 200 g Mascarpone • 3 EL Puderzucker ⸻ 🇺🇸 English Craquelin: • 100 g flour • 100 g sugar • 80 g butter Mix, roll thin, chill. Cut circles (same size or slightly bigger than choux). Choux pastry: • 100 g water • 100 g milk • 5 g sugar • 5 g salt • 100 g butter • 120 g flour • 4 eggs Heat liquids, melt butter. Add flour and cook until a thin layer forms on the bottom of the pan. Let cool for 5 min. Add eggs gradually using a stand mixer or hand mixer. Pipe, add craquelin. Bake at 180°C for 20–30 min, slightly open oven after. Cream: • 500 ml milk • 1 vanilla bean • 50 g sugar • 4 egg yolks • 45 g cornstarch • 50 g butter Cook, add butter, cool. * fold in 200 g whipped cream. Raspberry filling: • 250 g raspberries • 15 g cornstarch • 20 ml lemon juice • 50 g sugar • 10 g butter Cook, cool. Topping: • 250 g cream • 200 g mascarpone • 3 tbsp powdered sugar #choux #pastries #dessert #viral #baking
#Choux C Reel by @stefanielaz - Choux Au Craquelin Yuk kita bikin romantis 🥰 dimana2 keluar lagu ini jadi kebawa romantis kan. Udh dikejer2 nitizen nanyaiin resep. Sebenernya setel
46.3K
ST
@stefanielaz
Choux Au Craquelin Yuk kita bikin romantis 🥰 dimana2 keluar lagu ini jadi kebawa romantis kan. Udh dikejer2 nitizen nanyaiin resep. Sebenernya setelah aku baca2 dan ak teliti hampir semua resep kue sus sama kok . Mirip2 semua. Custardnya pun krg lbh sama resepnya. Biar lbh gampang resep ini ak pakai resepnya @luvitaho . Udah dijamin enak lah ini. Udah bisa saingan sama toko sebelah 😝 Choux Au Craquelin Source : @luvitaho Rebake : @stefanielaz VANILLA DIPLOMAT CREAM: - 240 ml / gr Susu cair (milk) - 2 butir kuning telur (egg yolk) - 60 gr gula pasir (sugar) - 24 gr pati jagung / maizena (corn starch) - 1/2 sdt vanilla extract / 1 jumput vanili bubuk - 180 ml/ gr whipping cream (harus dingin, simpan di kulkas apabila belum di pakai) CRAQUELIN (CRUNCHY TOPPING) - 60 gr mentega tawar (unsalted butter) - 50 gr gula pasir (sugar) - 60 gr tepung serba guna (all-purpose flour) ADONAN SUS (CHOUX) - 62 gr / ml air (water) - 62 gr / ml susu cair (milk) ( mau full water juga ok) - 62 gr mentega tawar (ak pakai blueband) - 8 gr gula pasir (sugar) - 3 gr garam (salt) - 2 butir telur besar ( large eggs) - 70 gr tepung terigu serba guna (all-purpose flour) Langkah: Diplomat cream: -Campurkan kutel + gula aduk menggunakan whisk sampai rata lalu masukkan maizena. Aduk sampai terbentuk paste. - panaskan susu sampai hangat2 kuku lalu tuang sebagian ke dlm campuran kutel tadi. Aduk dgn cepat supaya tidak bergerindil. - masukkan kembali ke dalam adonan susu tadi lalu masak diatas api kecil sampai kental. Wajib diaduk terus agar texturenya halus. - pindahkan ke wadah lalu tutup permukaannya dgn clingwrap agar tdk kering. -masukkan ke dlm chiller sampai dingin. - kocok whipcream sampai soft peak lalu campurkan ke dlm adonan custard tadi. Diplomat cream siap digunakan Craquelin: -campur butter + gula aduk sampai rata saja lalu masukkan tepung. Aduk rata menggunakan spatula - ratakan diatas baking paper lalu pipihkan setebal 1/2 cm. - masukkan freezer supaya set dan mudah dicetak nanti Choux: - masukkan air dan blueband ke dlm panci lalu masak sampai mendidih. - matikan api lalu masukkan tepung terigu. Aduk sampai tepung tdk terlihat.
#Choux C Reel by @jessica_kitchen66 - Crispy Choux Puffs with Fruit Yogurt Cream Filling 🌸 Ingredients: Craquelin (Crispy Topping) • Unsalted butter 45g • Sugar 35g • Cake flour 45g
23.9K
JE
@jessica_kitchen66
Crispy Choux Puffs with Fruit Yogurt Cream Filling 🌸 Ingredients: Craquelin (Crispy Topping) • Unsalted butter 45g • Sugar 35g • Cake flour 45g • Cocoa powder 5g Choux Pastry (makes about 9 puffs) • Water 100g • Butter 45g • Salt 1g • Sugar 4g • All-purpose flour 54g • Cocoa powder 4g • Beaten eggs 120–130g Cream Filling • Cream cheese 120g • Fruit yogurt drink (or fruity milk beverage) 100g • Sugar 20g • Heavy cream 100g 💛酥皮泡芙 🌸材料： 酥皮部分 黄油45g 砂糖35g 低筋面粉45g 可可粉5g 泡芙主体（约9个） 清水100g 黄油45g 盐1g 细砂糖4g 中筋面粉54g 可可粉4g 鸡蛋液120–130g 冰乳酪馅 奶油奶酪120g 真果粒花果奶昔100g 细砂糖20g 淡奶油100g #烘焙 #甜品 #dessert #在家做甜品 #sweet #我的厨房日记 #泡芙 #酥皮泡芙

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