Cream Puffs with a Twist: Choux au Craquelin
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- เผยแพร่เมื่อ 13 เม.ย. 2024
- A cookie-like layer of craquelin amplifies the sweetness, crunch, and visual appeal of this classic treat.
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I watch this for therapy, not to actually make 😂
Im a pastry chef wnd we actually do this exact thing in the bakery i work for. It adds such a good texture to it and we even flavor ours to match the pastry cream flavor inside. 10/10 worth doing.
Side note i see comments talking about it: WEIGH EVERYTHING this recipe is very sensitive to its moisture content. The exact amounts matter i screwed it up many times. Weigh ingredients alwaus when baking IMO but very specifically with this. Use chat GPT to convert measurements for you works like a charm. Ask "can you convert these to grams" and just paste it in.
Ol school + new school = top comment, hands down!❤🎉
Thanks for the memory Dan! There was a Helm's Bakery here in southern California that used to come around in their bakery truck/van which had like 8 foot drawers that came out of the rear doors. The driver would slowly pull that drawer out exposing all the goodies inside, donuts, bread, and a host of other baked goods. But, my favorite then, and now, was the cream puffs! I have never had a cream puff better than from that truck, and this was back in the 1960's. The closest I came to these was baking them at home, but never quite got the exact flavor, I'll have to try again. I do know the filling, unlike this recipe, was much more whipped creamlike, but not pure whipped cream. 👍😎✌🗽
Loved the helms truck
Dan is awesome. We love all of his videos. ❤
:/
He’s cute too ☺️
He's the best. They're all good, but Dan is such a natural on camera.
Wow! That looks like a lot of steps. Nice. Honest confession, I will certainly look for the treat during my next visit to a pâtisserie! Bisou! Bisou!😘🇫🇷😘
I learned to make choux pastry when I was 12. Easy to make and great for cream puffs and eclairs.
There's an outstanding gnocchi made with it, too. Name escapes me - I think it might be a French technique - but easily searchable. Edit: they're called Parisian gnocchi.
I wish more people were chill about watching food get made.
They are not going to change the video magically to fit your complaint.
I do want to say that I swear by the utensils they use, they are some of the best ones you could use without paying the 'hoighty toighty' prices.
I've been using Lan Lam's technique for piping the pate choux on parchment paper. I'm looking forward to trying Dan's technique of flour and oil spray instead because I've misfired before and didn't leave enough room for 24 using Lan Lam's technique and I feel the biscuit cutter plus flour is more my speed for visual / spatial (plus the bonus of not having parchment paper to throw away at the end of the process). Can't wait to make these.
Eggs are magical, don't you think? Love your shows......
I was just wondering, how would baking get done if there were no such thing as eggs? And what other magical ingredients are we missing in the world that never evolved or got discovered?
@@OMGWTFLOLSMH Eggs are hardly necessary to baking. And we're missing no ingredients. To miss a thing requires it to exist and be known first.
Gorgeous. The topping reminds me of Japanese melonpan.
Love this! They look both delicious and easy. Maybe not fast, but definitely easy.
None of this looks easy.
@@OMGWTFLOLSMH: No? It looks easy to me - there’s no advanced techniques involved: measure, mix, cook or bake, then fill. Nothing hazardous, nothing that requires precision timing, no specialized equipment required, nothing that a basic cook doesn’t already know or have. Lots of steps, but each step pretty straightforward. And choux pastry is so forgiving!
These look incredible. Have to try making.
Looks PERFECT! 🏆❤️
Sounds delicious
I feel like this is one pâte à choux recipe I could make due the use of the food processor. I may try it
Must try
Super delicioso thanks
I'm in Indianapolis and I can't find this is in any supermarket, but I love it so much. If you have any references please write them down for me 🙏🏼
Thank you!
Nice recipe GOD BLESS US ALL❤
I was going to make profiteroles, but since I found this recipe...I'll be making these instead!❤
Mash Burndead approves this video
I was looking for this comment lol
Pull out game strong.
She was trying not to crack.
Thanks ❤
Wow 💚💚💚
Yum! 😋💕
Wow
I could watch Dan all day long!
I have a crush on Dan
It reminds me of a Chinese pineapple bun but an eclair!
That's an awful lot of work! I wonder if any of the many, many patisseries in. Podunk, Montana make those. 😉
Dan is the best, I love love love 'what's eating dan'!!!
Would a silicone baking mat suffice or is spray and flour really necessary?
You don't have to use that method, but using the biscuit cutter to mark circles in the flour was a simple way to create a guide for piping the choux. The silicone mat may also prevent the bottoms of the pastries from crisping up as they would on the floured pan.
Dan❤
Reminds me of concha’s
The technique is similar to Mexican concha's...sub pate a choux for sweet bread.
Dan's haphazard cooking spray technique makes my OCD hurt...
❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
They could easily fire 3/4 of the people at ATK and put Dan in charge and be better off and further ahead.
1. Based on what?
2. This is not his recipe (but he has had some good ones). Are you trying to rid ATK of the actual recipe developers?
3. He already is editor-in-chief of their flagship magazine.
These looks great but are too much work for me. lol Dan seems to be getting more and more handsome by the day!
Hold on, let me contact Mash Branded.
"Whisk constantly" sounds a lot like "Wisconsin-ly".
dip the bottoms in melted chocolate Dan!!!
1:58 Food nerd needs to get a milk pan
Love all you do. I swear I gain weight just watching Ha Ha. I understand it is for TV BUT...... not using a spatula to get the ingredients ALL out (as we do in real life, I hope) drives me crazy lol. Major COD!!
😊💫💫💫💫💫
🍪🍩🥟🍲🥘🥖🥰
How can you put hot dough in a plastic food processor?
As soon as the dough is added, it's spun in the food processor to cool it down. But at 170-180°F, it's not all that much hotter than a dishwasher and the food processor's bowl (and other parts) are dishwasher safe. If it can linger in a hot, wet steamy dishwasher for a full cycle, it can stand a few seconds of hot-off-the stove dough.
@@sandrah7512 Hey Thanks !
Okay, I have patience but after that first one is filled how did she just let it sit there ...I totally would have popped in my mouth as a demonstration of a great magic trick ...next time make 25 :)
I think this is the last cooking channel to not give weight.
not in US but ... yeah, good point
They look amazing. Definitely will make them. Just wish you would all go metric as the cup thing is just so vague
The written recipe (link in video description) contains both ounces and grams for the flour and sugar used in the recipe.
@@sandrah7512 ahh thank you!
Instead of constantly whisking the cream, could you just use an immersion blender on a low setting? Asking for a lazy friend....
Looks like it needs some lemon.
I don't like the outer pastry ripples.
Looks delicious. Why are you using the food processor instead of a stand mixer? How big are your eggs in weight? How much fat is in your butter? And how long ahead can you prep them?
1. Deputy Food Editor Andrea Geary, who developed this recipe for Cook's Illustrated and ATK, said the food processor was speedier - you could use a stand mixer but it'll take a bit longer to incorporate the eggs.
2. The eggs are size large - 2 oz/57 g.
3. ATK didn't specify which brand of butter they used, but all the unsalted sweet cream butters they reviewed in their last taste test were 11 g per 1 tablespoon/14 g serving.
4. Andrea says the pastries are best eaten up to 2 hours after filling. They will keep for about 3 days, but they will lose their crispness. Andrea also said you could probably bake the unfilled shells about 2 days ahead and re-crisp them before filling, but if you attempt to freeze them, the craquelin tends to flake off so she does not recommend freezing them.
Ah fantastic! Thank you for all the clarification!
Brilliant.
Very nice recipe, but could you PLEASE add international units for the rest of us. Thank you.
lots of ref for conversions bc YOU'RE ON THE INTERNET
one cup flour - 125g
(also, yes, they're irrational clinging to volume vs weight is just weird at this point)
Actually, units by weight because that’s how we do it, please. We have moved on, and claiming ‘science’ is a part of having repeatable results.
The written recipe (link in video description) contains both ounces and grams for the flour and sugar used in the recipe.
@@op3129 And that one cup = 125 g would not fly for this recipe because in ATK land 1 cup AP flour = 5 oz. = 142 g. (but yeah, a good portion of the time "You're on the Internet" is the correct response to people using such technology to get their answers from TH-cam, Facebook, etc.)
Cups of flour!?!? Weights please!
Gilding the lily!
I feel as if there's room for each.
as a seasoned pastry chef will venture to say this is too far removed from the core competency elements predicated upon ones own local periodic table in each kitchen. working with chocolate for example requires a meat-locker environment in order to keep everything from melting before anything happens at all.
choux dough is exponentially treacherous depending upon the room or table working from.
baking & pastry is far more challenging than this well meaning demonstration folks, save your expensive ingredients & make something sensible to our place as well as budgets called apple pie or brownies the same way our elders have here.
fancy test kitchens are nice to watch but personally would encourage a simple meringue if urged to play with eggs that way.
every kitchen should maintain the kiss method in terms of kissing the chef sure but every dime is crucial as well as sin of potential gluttony so
K = keep
I - it
S = simple
S = Sweetheart
in the kitchen
& in life
~xoxo
I'm a home baker and I've been making choux since I was 10. I've made this recipe and it's not that hard. You just need to follow the directions.
@@kelleyforeman be that as it may, my point being that it is unfair to most if not all that it is socially socially unacceptable unregulated [measured] ai themselves rattling this off without the elements to describe such as dry in the southwest, soggy air hangs up north.
-my point being only this. the dough itself is a joke to me honestly, "oui" & fair warning most everyone just wondering how to make a freakin decent biscuit in their own climate as will itself predicate crumbs or lack there & of if any nor other fascinating textures for the blessing of tasting our basic human pleasures as they each may be, native or not;)
Such high expectations you have of the food nerds gathered here. People who complain about x x x ruining their creation need to up their game and learn the work arounds.
@@blondeenotsomuch fair enough, point being; disclaimer in terms of "sharing" truth here as we all lose what's left of humanity, by virtue of rich kids hosting some "word of mouth" [online]
@@blondeenotsomuch nice being rich enough to sit & play with food online
ya greasy yuppie!!
&please dont bring classy nerds into ur mishegaz here or anywhere else>_<
-you don;t own the internet nor other peoples human response fyi big baby!
(506) Too "foo-foo" for me. I'll just stick to cream puffs.
My blood sugar went up after the fi4st four minutes
Too many steps for me, good luck to those who love baking.
Interesting choice to have Bridget, one of the quintessential mainstays of ATK, act like Dan is explaining to her what craquelin is as if it’s her first time hearing about it. Because if it indeed IS her first time hearing of this, then my entire concept of what ATK represents needs to be reexamined.
You have got to start giving baking ingredient quantities by weight and not volume. Absolutely ridiculous that you're still doing that.
'Murica
Look it up on the internet.
A key problem is that you can't reliably convert the measurements for many dry ingredients because of packing differences.
You could, of course, simply Google “recipe for Choux au Craquelin measured by weight”. Turns out there are literally dozens and all you need to do write or print out the ingredient list, then follow the ATK instructions.
It also works for any other recipe you’d prefer measured by weight.
@@EastSider48215 That's not a conversion at all. That's just looking up a different recipe.
The pastry cream recipe is garbage. I try to be meticulous when baking since little things make a difference. A sample of this and you can sort of taste flour. It is clearly too heavy. It is not nearly flavorful enough and I doubled the vanilla (I often do). Not really enough sugar to make it taste like a dessert. Could be that I am new to this recipe but if you have to make something a dozen times to get it to come out right, it just isn't a good recipe. America's Test Kitchen being the gold standard of cooking took a hit in my view. I made a batch, tasted it and threw it all out.
What's wrong with plastic wrap? That's what I use.
Did anyone say there was something wrong with plastic wrap? Or are you asking why they're using parchment paper instead of plastic wrap?
i think if you use the parchement paper with grease the filling wont stick up as much as if you used plastic.
The only reason I can think of for using parchment instead of plastic for the pastry cream is an attempt to be more environmentally conscious?
@@bondfool: I prefer parchment greased parchment paper because not as much of the pastry cream sticks to it when remove it. I’ll use plastic wrap or waxed paper if that’s all I have on hand, but I much prefer parchment paper.
Traditionally, plastic wraps were made with PVC or PVDC and plasticizers which had the potential to migrate into warm, fatty foods like puddings or pastry cream they came into contact with. Health concerns associated with these components and the plasticizers led many manufacturers to switch to polyethylene which requires no plasticizers (but with a loss of some clinginess). While there's no evidence that newer formulations of plastic wrap leach potentially harmful compounds into food, it's a good idea to keep them at least an inch away from the food surface.
This is for everyone, and not everyone has a kitchen scale. Get over yourself.
They’re $10
Your filling is way to liquid unfortunately
Hey cw936...., your abrasive attitude is sure to find a solution; to avoid your kitchen at any cost
That's not how replies work, grandpa.
I used this dough to make gnocchi, substituted salmon oil for the butter, it turned out horribly. Terrible recipe, do not recommend.
You should have tried cod liver oil
First
Life way too short to spend hours to fart about making yet another sugar and fat pudding. If one wants to give in to a craving have a few chocolate hobnobs, simples
Sometimes life is too long so you just have to shorten it by spending hours making a sugar and fat pudding.
Just when i start to slowly warm my cold heart to Dan, he goes and wastes all that flour like that. Ugggggg!
I'm going back to despising him lol. His recipes are so obnoxiously over-complicated, obsessive-compulsive, super fussy pains in the @$$.
It's Dan's colleague Andrea Geary who is responsible for this obnoxiously over-complicated, obsessive-compulsive, super fussy PITA of a recipe.
Yes, they look fantastic, but way too time consuming and finicky for me. Plus, not exactly heart-smart. I'd buy one at a patisserie if I ever saw them though.