Choux au craquelin
tasneem2777 @cook_3894089
Cooking Instructions
- 1
In a pan, place milk and butter,heat on gentle heat until butter melts
- 2
Remove from heat, add flour all at once. Beat well until mixture forms a ball and leave from side of pan clean
- 3
Continue beating vigorously to cool mixture. (can be done in a stand-mixer)
- 4
Add egg one at a time, beating well between each addition
- 5
Place mixture in piping bag and pipe on greased tray 5cm apart
- 6
Bake on top shelf for 30 mins in a pre-heated oven 200C
- 7
Remove from oven and place on cooling rack. Make a slit in each choux to allow steam to escape.
- 8
When completely cooled, fill with cooled pastry cream
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Salted caramel choux au craquelin Salted caramel choux au craquelin
Choux au craquelin is a dessert made with choux pastry, and topped with a thin cookie disc called craquelin which adds a layer of sweetness and makes the cream puff delightfully crunchy.
-
Mini Crispy Cheese Choux Mini Crispy Cheese Choux
Cheesy snack that is easy to make. You can actually make this with or without cheese. Even though baking time is sooo longgg, but it's totally worth it. My kids lovee it. Been making this 3 times in 2 days. 😂😂
-
-
Croissants perfect way petit pain au chocolat Croissants perfect way petit pain au chocolat
-
Basic Choux Pastry Basic Choux Pastry
I wanted to make a choux pastry that was crispy on the outside and airy on the inside.Add the flour all in one go and cook thoroughly. Do not burn.Do not add too much beaten egg.I used granulated sugar to produce a crispier choux pastry.If you spray it with water, you will have usual (soft) choux pastry.I used the soft type choux pastries for the top photo. For 20 mini choux and 10 large ones. Recipe by MiP
-
Fluffy Choux Cream Fluffy Choux Cream
After many failures, I came up with this.The key to making a good choux pastry is adjusting the amount of egg. After several trials, you can tell the appropriate texture of the batter. When you make a good batter, you can clearly see a triangle on a balloon whisk.Another key is the baking time! Do not open the oven door during baking and find the best baking time for yourself, one that gives you good hollows in the choux buns. For making about 6. Recipe by Myumako -
Crunchy & Moist Dacquoise Crunchy & Moist Dacquoise
Reminded of the deliciousness of dacquoise, I decided to try making them on my own. It came out better than expected, so I was satisfied with the result.Be sure to whip the meringue stiffly. Once you add the dry ingredients, mix, but don't destroy the foam. Once you make the cream sandwiches, wrap them up quickly or put them in a storage bag. The next day they'll have an even more moist, developed flavor. Recipe by satorepi -
Chouquettes Chouquettes
This is a very basic recipe for French chouquettes. It is a very delicious and simple French snack that looks like tiny little cream puffs. I discovered this after looking for recipes for German cream puffs (trying to find one that most matched what my mother had made years ago). Turns out, the recipe for German cream puffs start out pretty much the same.They both start out as Choux pastry. Which is in fact very simple-butter, water, eggs and flour.The taste is a little sweet and slightly eggy.* A little warning, you may work up a sweat stirring this one
-
Crispy Crumbles on Gateau Chocolat Crispy Crumbles on Gateau Chocolat
My husband loves gateau chocolat. So, I topped it with some of my favorite crumbles.You can use the remaining crumbles on muffins or a pound cake. Whip the egg whites well. I whip them for about 5 minutes so that they stiffen. Recipe by piko-rin -
Choux Buns with Cream Cheese Filling Choux Buns with Cream Cheese Filling
I made this dessert recipe for Valentine's day using cream cheese.The sticky and elastic dough makes airy choux pastries. Beat the paste vigorously with your spatula.Make slits in the choux pastries after they have cooled completely. For 16 pastries. Recipe by Nyanyadeko -
Simple and Plump Choux Pastry Simple and Plump Choux Pastry
This is a simple recipe for choux pastry. You can smell a hint of butter.I like airy and crispy choux pastry with a good taste.Boil the mixture of water, butter and milk.As you check the texture of the pastry mixture, try not to use up all the beaten eggs. You might need to adjust the quantity.Handle the pastry batter quickly while hot. Make the shapes voluminous.If you follow these 3 tips, you will have plump choux pastries. For 6 choux pastries about 7 cm [2.8 in] in diameter. Recipe by Timo.
More Recipes
- Spice Mixture - Garam Masala
- Chicken Bhuna Masala
- Avocado, Mango, Orange Salad tossed in an Avocado Salad Dressing
- Umeshu (Japanese Plum Wine)
- Pan-fried momo
- Salad with Wasabi dressing
- Fresh Turmeric, Green chilies & Ginger Instant Pickle
- Coffee Cups
- Triple Chocolate Cake
- Sausage - sojok and potatoes with cream
https://cookpad.wasmer.app/us/recipes/863893
Comments