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Choux au craquelin
Choux au craquelin

Before you jump to Choux au craquelin recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to choux au craquelin recipe. You can have choux au craquelin using 17 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Choux au craquelin:
  1. Get The Crispy
  2. You need 50 g unsalted butter
  3. Provide 60 g cake flour
  4. You need 60 g sugar
  5. Prepare The Puff
  6. Take 100 g cake flour
  7. Use 100 g water
  8. Prepare 50 g unsalted butter
  9. Get pinch salt
  10. Use 3 eggs (50g-60g)
  11. You need Filling
  12. Get 250 g milk
  13. Use 30 g corn starch
  14. Use 50 g sugar
  15. Provide 1 egg (50g-60g)
  16. Provide 2 teabags jasmin
  17. Take tin whipping cream
Instructions to make Choux au craquelin:
  1. To make the crispy shell, sift the flour and sugar into a bowl then add the butter (soft texture) mix it together. Put it on the plastic wrap make it flat about 1 inch thick by a stick then put it into freezer about 10-20mins to set
  2. Meanwhile, heat the saucepan with medium low heat to make the puff. Add water, butter and pinch of salt until the butter is melt completely then add the flour to cook and make the ingredients stick together
  3. Remove the heat and transfer it into a bowl then add whisked egg little by little to make it becomes batter. Put it into a plastic pipe and squeeze a big dot on the baking tray with baking paper and take the dough from the freezer then cut the size similar with the puff and put on top of the puff. Put it into the oven that preheated with 200°c 10mins then bake it with 200°c 35-40mins until it becomes golden brown.
  4. Now make the jasmin flavor cream (whatever flavor you like). Put the milk and teabags together into the saucepan with medium low heat. While the milk is already heated (not boil) and the jasmin flavor is already came out, throw the teabags and add the liquid into the mixture (cornstarch and sugar) mix it until smooth then add whisked egg to combine then pour it back into the saucepan to cook and keep stirring until it becomes thick.
  5. Remove the heat and transfer it to a bowl, use a plastic wrap to cover the cream with touching it's surface and put it into the freezer to get ready to use
  6. Get the cream from the freezer that cool already then add the whipping cream until it becomes smooth. Put it into the plastic pipe and poke a hole at the bottom of the puff that completely cool then fill the filling with your pipe. Then it's done!

Let's put it this way - imagine a choux pastry. Pâte à choux, aka cream puff dough, is a baker's putty, the mixture that becomes the cream puff as well as éclairs, beignets Craquelin-Topped Cream Puffs. Craquelin - Craquelin is a nice bonus that takes this dessert to a whole other level. Craquelin also helps the choux pastry bake evenly and symmetrical, making it beautiful and symmetrical. Cream Puff "Crack Buns"(Choux au Craquelin) probably all of the above, plus the fact I always get so many wonderful ideas for videos, with these Choux au Crackelin.

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