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🫰🇸🇦🇹🇷🇺🇿 95 06
🫰🇸🇦🇹🇷🇺🇿 95 06
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Friday 12 June 2026 11:30:39 GMT
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✨ Choux au Craquelin ✨ Ingredients • 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, 30 g cornstarch, 4 yolks, salt, 30 g butter Steps 1. Craquelin → Mix, roll thin, freeze, cut discs. 2. Choux pastry → Boil water/milk, butter, sugar, salt. Dump in flour all at once, stir hard until smooth 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. Crispy ✨ Creamy ✨ Dreamy ✨ #baking #homebaker #creampuffs #satisfyingfood #bakerylife
✨ Choux au Craquelin ✨ Ingredients • 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, 30 g cornstarch, 4 yolks, salt, 30 g butter Steps 1. Craquelin → Mix, roll thin, freeze, cut discs. 2. Choux pastry → Boil water/milk, butter, sugar, salt. Dump in flour all at once, stir hard until smooth 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. Crispy ✨ Creamy ✨ Dreamy ✨ #baking #homebaker #creampuffs #satisfyingfood #bakerylife
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