@hitotokii: Cookie choux, Choux au craquelin
 Cookie top 50g butter 50g sugar 50g flour 1. Mix the butter and sugar until well combined. 2. Add the flour and mix until a dough forms. 3. Transfer the dough between two sheets of parchment paper or plastic wrap. 4. Roll it out to about 3 mm thick. 5. Freeze until firm, then cut out discs slightly larger than your desired choux puff size. 6. Re-roll the leftover dough and cut out more discs. 7. Keep the discs in the freezer until ready to use. Choux dough 120g water 50g butter 75g plain flour, sifted 3-4 eggs 1. Add the water and butter to a pot. 2. Heat over medium heat until the butter has melted and the mixture just begins to simmer. 3. Remove the pan from the heat and add the flour all at once. Stir until a smooth dough forms. 4. Return the pan to medium heat and continue stirring, pressing the dough against the sides and base of the pan to evaporate excess moisture. 5. Cook until a thin film forms on the bottom of the pan. 6. Transfer the dough to a bowl and let it cool slightly. 7. Add the eggs a little at a time, mixing well after each addition before adding more. 8. Continue adding the eggs until the dough is smooth, glossy and slowly falls from the spatula, leaving a "V" shape hanging from the edge. 9. Transfer the dough to a piping bag. 10. Pipe rounds onto a lined baking tray, then place a frozen cookie disc on top of each one. 11. Bake in a preheated 200°C oven for 30–40 minutes or until the choux puffs are golden brown and well risen. Do not open the oven door during the first 20–25 minutes, as the puffs will collapse. 12. Transfer the baked choux puffs to a wire rack and allow them to cool completely. 13. Poke a small hole in the bottom of each puff and pipe in the chilled pastry cream. Pastry Cream 5 egg yolks 75g sugar 5 tbsp flour 500 ml milk 50 butter Vanilla extract
 1. Heat the milk in a saucepan until warm. 2. Whisk the egg yolks, sugar, and flour together until the mixture becomes pale. 3. Pour half of the warm milk into the yolk mixture, whisking continuously until well combined. 4. Pour the mixture back into the saucepan with the remaining milk. 5. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. 6. Continue cooking for another 2 minutes, whisking constantly to cook out the starch. 7. Remove from the heat and stir in the butter and vanilla. 8. Strain the pastry cream through a fine-mesh sieve onto a shallow tray to remove any lumps and help it cool more quickly. 9. Cover the surface directly with plastic wrap, making sure it touches the pastry cream to prevent a skin from forming. 10. Place an ice pack on top to cool it quickly, then refrigerate for 1–2 hours or until completely chilled and set. 11. Before using, transfer pastry cream to a bowl and whisk with a hand mixer or spatula until smooth and glossy. 12. Transfer the pastry cream to a piping bag and pipe it into the choux puffs. #chouxpastry #chouxaucraquelin #cookiechoux #frenchpastry #homebaking

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Monday 06 July 2026 08:15:16 GMT