I never think of freezing the pastry dough inside a mold to have an exact shape and size, you are a genius!!!!! I always struggle about it. Thank you so much sir
You all prolly dont care but does any of you know a method to get back into an instagram account?? I was stupid lost the account password. I would appreciate any help you can give me
@Conner Jairo i really appreciate your reply. I got to the site through google and I'm in the hacking process now. Looks like it's gonna take a while so I will get back to you later with my results.
Craquelin: 500 g water 500 g whole milk 500 g Arla Pro butter 100 g sugar 10 g salt 650 g wheat flour 1000 g egg Craquelin-layer: 400 g wheat flour 300 g Arla Pro butter 300 g cane sugar Creame: 350 g whole milk 150 g Arla Pro 35.1% High Stability Cream ½ vanilla pod 40 g sugar 2 lemons, zest of 90 g egg yolk 40 g maizena + 20 g sugar Cream cheese cream 350 g Arla Pro 34% Cream Cheese 70 g powdered sugar 150 g 35.1% High Stability Cream 300 g custard Rhubarb compote: 500 g rhubarb, sliced 150 g sugar 50 g lemon juice
Thank you Chef for the amazing tutorial. I thought you can't freeze the choux dough! How long can I store the choux in freezer without compromising it?
I had tried the recipe with my kitchen crew, the cream was great, compote was good but the choux was nothing like expected so we assumed there must be a little bit of this and that that hadn’t stated in the recipe. If there’s anybody tried the recipe and success please let me know.
![Cream Puffs : How to make 7 kinds of Craquelin Choux - Korean Food [ASMR]](/img/n.gif)
Beautiful
I never think of freezing the pastry dough inside a mold to have an exact shape and size, you are a genius!!!!! I always struggle about it. Thank you so much sir
You all prolly dont care but does any of you know a method to get back into an instagram account??
I was stupid lost the account password. I would appreciate any help you can give me
@Alijah Elijah instablaster ;)
@Conner Jairo i really appreciate your reply. I got to the site through google and I'm in the hacking process now.
Looks like it's gonna take a while so I will get back to you later with my results.
@Conner Jairo It worked and I now got access to my account again. I am so happy!
Thanks so much, you really help me out!
@Alijah Elijah you are welcome :D
Craquelin:
500 g water
500 g whole milk
500 g Arla Pro butter
100 g sugar
10 g salt
650 g wheat flour
1000 g egg
Craquelin-layer:
400 g wheat flour
300 g Arla Pro butter
300 g cane sugar
Creame:
350 g whole milk
150 g Arla Pro 35.1% High Stability Cream
½ vanilla pod
40 g sugar
2 lemons, zest of
90 g egg yolk
40 g maizena + 20 g sugar
Cream cheese cream
350 g Arla Pro 34% Cream Cheese
70 g powdered sugar
150 g 35.1% High Stability Cream
300 g custard
Rhubarb compote:
500 g rhubarb, sliced
150 g sugar
50 g lemon juice
Wonderful recipe..How many choux can I make with a 5cm silicon mould?
Is it cake, AP (T55), or bread flour you use for this recipe as a wheat flour? Thanks further ;)
You can use all purpose flour it works!
It looks so good. I watch the best video and learn from it's
That blender looks like a spaceship
Did you take the choux pastry straight from fridge, top with craqueline and straight to the oven while the dough still frozen?
Thank you for the good recipe 🙏
Hello, you'r good at cooking
Thank you Chef for the amazing tutorial. I thought you can't freeze the choux dough! How long can I store the choux in freezer without compromising it?
I’ve tried for 2 months or so.
Looks amazing
Whether the dough goes frozen in the oven or thaws before baking? 🤷♂️😅
Hello from Greece! If i want to make them chocolate choux craquelin how much cocoa powder must i put? Thank youu!!!
I would say between 20 and 50g
Looks good! What is this stand mixer you are using?
The standmixer is a danish produced Björn Varimixer
butter using unsalted or salted?
hi may i know your cutter circle size?
When you put the round cutter cookiedough on top of the choux, was the choux frozen?
i have the same question here 👀
Everything was frozen
can i make the buns one day ahead? just fill it the same day
I tried that and it works but depends on the climate were you living or the temperature of your fridge
Hi, can I know what the circle size of the silicon mold?
Hi there, Silicon mold diameter 5cm
He used 6 eggs that will be approx 350gm but in comment section recipe says 1000gm. So is there any mistake in writing??
What brand of blender are you using?
Thermomix
I had tried the recipe with my kitchen crew, the cream was great, compote was good but the choux was nothing like expected so we assumed there must be a little bit of this and that that hadn’t stated in the recipe. If there’s anybody tried the recipe and success please let me know.
Same. I feel there's too much butter stated in the recipe. The choux didn't rise at all. Wasted ingredients😢
So, no ventilation in the oven?
For craquelin layer, bake without using hot air.
So how many eggs? 5 or 6?
Depends on the consistency of your choux, you may need to use less or more eggs than the recipe calls for.