Hello, I’m Joana. Today, I’m gonna show you how to prepare choux au craquelin recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Choux au craquelin Recipe
Choux au craquelin is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Choux au craquelin is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have choux au craquelin using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Choux au craquelin:
- Take The Crispy
- Get 50 g unsalted butter
- Make ready 60 g cake flour
- Take 60 g sugar
- Make ready The Puff
- Get 100 g cake flour
- Prepare 100 g water
- Get 50 g unsalted butter
- Get pinch salt
- Make ready 3 eggs (50g-60g)
- Take Filling
- Get 250 g milk
- Take 30 g corn starch
- Make ready 50 g sugar
- Prepare 1 egg (50g-60g)
- Get 2 teabags jasmin
- Make ready tin whipping cream
Steps to make Choux au craquelin:
- 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
- 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
- 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.
- 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.
- 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
- 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!
So that is going to wrap it up with this special dish choux au craquelin recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
