@madbad157: Cooking series day 11 #creampuff #bakung #cooking Ingrediehtsy in the life of baking as a Craquelin: 115 g sugar, 115 g butter, 115 g flour, pinch salt Choux: 235 g water/milk, 84 g butter, 8 g sugar, 2 g salt, 128 g flour, 4 eggs Cream: 455 g milk, vanilla, 115 g sugar, 30g cornstarch, 4 yolks, salt, 30 g butter Steps Craquelin → Mix, roll thin, freeze, cut discs. 2. Choux pastry → Boil water/ milk, butter, sugar, salt. Dump in flour all at once Stirhard until smoothking as a dough forms + dries slightly (2+3 min). Cool a few min. Beat in eggs one at a time until dough is shiny+ forms a V when lifted. Pipe onto tray, top with frozen discs. 3. Bake 375°F (190°C) until puffed, golden, hollow (30-35 min). 4. Pastry cream → Heat milk + vanilla. Whisk sugar, yolks, cornstarch, salt. Temper with hot milk, cook till thick, stir in butter. Chill. 5. Slice puffs, fill with cream.

Madbad

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Thursday 26 March 2026 18:36:04 GMT