i recommend to store the puffs separately to the cream to preserve the shells as much as possible. You can always pop the shells back in the oven for a little bit to re-crisp as well. Thanks for your comment! ♥
Hello there! Making sure it is parchment baking paper and not 'grease-proof' paper. Is it sticking after you bake the shells? another solution is you can buy silicon baking mat. Please let me know how you go :) thank you for writing in!
As long as your tray is able to sit in the middle of the oven it should be fine. If your oven is not fan-forced please adjust cooking time. Perhaps to lower the baking temperature as well. Maybe about 190C. Happy Baking!
Yours look good 🙂 I tried following your recipe (halved the ingredients) but at the adding of egg step, the mixture started to look lumpy (small smooth lumps) and I ended up adding an extra egg in order to get that smooth V texture. Despite that, it was still lumpy and didn't get the smooth V. Do you know what happened?
Hi there! Thank you for your comment 😀. Hmm that is very strange! From what you have described, it seems like there wasnt enough liquid added in. But you did mention you added and extra egg! When you first add the egg in, it will become lumpy, then smooth out, then the batter should become smooth and mixed well as one. Perhaps could there have been some error during the steps when you added the flour into the mixture? Perhaps trying adding more milk + water or less flour. Sorry it didnt seem to work out for you there! Hope you try again with better results! :D
Hi, whats the difference with adding milk to the pastry and with ones without? Also, i was having a problem to all pastry that i made because everytime i peel it off the parchment paper the bottom part (I think cuz it was too thin) would stick to the paper and so would leave a huge hole.
Hello there! I hope ive read your question right, im not quite familiar with choux pastries that dont require milk. As milk gives flavour and fat to the pastry dough. Maybe for dietary reasons? Using my best knowledge i think your choux pastry is getting stuck to the paper it is because it perhaps has been overcooked? Making sure you are using Baking Parchment paper and not grease proof paper (The one that browns super easily and fast is not the good type of paper). Hope this helps you out a little! And thanks for your comment!
Hello there! These are best eaten on the day they are made. You can make the cookies )cut out ready to go), the filling (Sit in the fridge) the day before! :) With the choux batter, you can make it a couple of hours before you want to bake them as well. Just place the batter covered with cling film (touching the surface of the batter) in the fridge and use when ready. Ive tried before once baked the shells, un-piped, left them covered in the fridge and then the next day re-heating them in the oven to warm and crisp up as well. Not as 'fresh' but still passable to eat :) Good luck and thank you for your comment! Let me know how you go! :)
Hi there! perhaps because the temperature change was to rapid. I suggest after baking, turn off the oven, slightly open the door and let it sit there for 5 mins before removing. Another reason is that the batter was too wet hence a lot of steam still trapped inside. I hope this helps! Thanks for the comment!
how do you keep the craquelin stick to the dough? also how to keep it crispy for a long time? mine gets soggy few hours after cooling. your reply would be much appreciated as i'm planning to have this as a product for my business 😊
Hi! By simply placing the cookie on top and press down gently, when it bakes the cookie and dough will stay together. Unfortunately this dessert is best eaten as soon as possible so if you plan to eat it at a later time, i recommend to place unfilled choux to re heat in the oven for a few minutes :) Thanks for your comment and good luck with your business! 😋
Hi! I have been seeing a lot of recipes that ask for either 0,3cm or 0,5cm thickness for the craquelin tops. Are they better and crunchier when thinner or thicker? Thanks!! Love the recipe btw :) :)
Hello there! To me i feel like a thin topping is the way to go! A thicker layer of the cookie topping could be too heavy and make the choux not puff up to its potential! I think i did try a thicker cut before and it resulted it the cookie separating into big chunks and didnt look very nice! But im sure if you are off by a few cms it should matter :) Thank you for your comment!😊
The Cookworm if i’m making choux with a size of 4cm diameter, would u recommend 0,3cm or 0,5cm? and what do you call the two white transparent ruler-looking plastic that ensure same thickness while you roll out the craquelin dough? i wanna get a few for myself too!!
@@sherenchinthialaurentchia Hi sorry for the late reply! I found those bars in a japanese baking store! They are called rolling acrylic guides! Hopefully you can find some online! Regarding the choux size, perhaps the 0.5cm. Make a circular guide by dipping a 4cm cookie cutter in flour and stamping the bottom of the baking sheet :) Goodluck!
Hi again! oh no! :'( There could be many factors that vary from the temperature of the oven to your batter. What i can think on top of my head was perhaps the batter either wasnt cooked out enough when it was in the pot, or too much egg was added in. Did your batter hold its shape when you piped them? I hope you try them again with better results 😭
![ได้เวลา! พาน้องแฝดฉีดวัคซีนครบ 1 เดือน🫣 [cc] แดนแพทตี้ SS2 | EP.52 |](http://i.ytimg.com/vi/IzeLtaXBLNE/mqdefault.jpg)
How do you store these? After 1 day, it always get soggy
i recommend to store the puffs separately to the cream to preserve the shells as much as possible. You can always pop the shells back in the oven for a little bit to re-crisp as well. Thanks for your comment! ♥
@Teemo Cat I think 180C for 3-4 mins first and just take one out to test :D
hello, i tried kaso lagi dumidikit yung ilalim sa baking paper, ano kaya reason? thank you
Hello there! Making sure it is parchment baking paper and not 'grease-proof' paper. Is it sticking after you bake the shells? another solution is you can buy silicon baking mat. Please let me know how you go :) thank you for writing in!
Amazing & thanks for the video.
What kind of cookies are used?
You can find the cookie recipe in the video and also listed in the description. :D Thank you for your comment!
Can I be able to cook this by using Oven Toaster?
As long as your tray is able to sit in the middle of the oven it should be fine. If your oven is not fan-forced please adjust cooking time. Perhaps to lower the baking temperature as well. Maybe about 190C. Happy Baking!
Thank you for the recipe
Thank YOU for watching! 😀
Yours look good 🙂 I tried following your recipe (halved the ingredients) but at the adding of egg step, the mixture started to look lumpy (small smooth lumps) and I ended up adding an extra egg in order to get that smooth V texture. Despite that, it was still lumpy and didn't get the smooth V. Do you know what happened?
Hi there! Thank you for your comment 😀. Hmm that is very strange! From what you have described, it seems like there wasnt enough liquid added in. But you did mention you added and extra egg! When you first add the egg in, it will become lumpy, then smooth out, then the batter should become smooth and mixed well as one. Perhaps could there have been some error during the steps when you added the flour into the mixture? Perhaps trying adding more milk + water or less flour.
Sorry it didnt seem to work out for you there! Hope you try again with better results! :D
When I first tried, it also got lumpy. But when I sifted the flour slowing while stiring. It helped a lot!!
You make have cooked your eggs.
Hi, whats the difference with adding milk to the pastry and with ones without? Also, i was having a problem to all pastry that i made because everytime i peel it off the parchment paper the bottom part (I think cuz it was too thin) would stick to the paper and so would leave a huge hole.
Hello there! I hope ive read your question right, im not quite familiar with choux pastries that dont require milk. As milk gives flavour and fat to the pastry dough. Maybe for dietary reasons? Using my best knowledge i think your choux pastry is getting stuck to the paper it is because it perhaps has been overcooked? Making sure you are using Baking Parchment paper and not grease proof paper (The one that browns super easily and fast is not the good type of paper). Hope this helps you out a little! And thanks for your comment!
Wow,bravo👏👏👏
How many did you make with that recipe?
Hello! about 22-24 depending on how big you pipe the pastry! Thanks for writing in! 😀
@@TheCookworm Awesome Thanks.
hi! can i make this the day before and store in the fridge and serve the next day? will it be soggy? how many days beforehand i can make?
Hello there! These are best eaten on the day they are made. You can make the cookies )cut out ready to go), the filling (Sit in the fridge) the day before! :) With the choux batter, you can make it a couple of hours before you want to bake them as well. Just place the batter covered with cling film (touching the surface of the batter) in the fridge and use when ready.
Ive tried before once baked the shells, un-piped, left them covered in the fridge and then the next day re-heating them in the oven to warm and crisp up as well. Not as 'fresh' but still passable to eat :)
Good luck and thank you for your comment! Let me know how you go! :)
How do you cook these?
These look so good!
Thank you! :3
Hi! Everytime i bake the top will shrink after takeout from the oven, do u know why?
Hi there! perhaps because the temperature change was to rapid. I suggest after baking, turn off the oven, slightly open the door and let it sit there for 5 mins before removing.
Another reason is that the batter was too wet hence a lot of steam still trapped inside.
I hope this helps! Thanks for the comment!
@@TheCookworm thankyou so much!
how do you keep the craquelin stick to the dough? also how to keep it crispy for a long time? mine gets soggy few hours after cooling. your reply would be much appreciated as i'm planning to have this as a product for my business 😊
Hi! By simply placing the cookie on top and press down gently, when it bakes the cookie and dough will stay together. Unfortunately this dessert is best eaten as soon as possible so if you plan to eat it at a later time, i recommend to place unfilled choux to re heat in the oven for a few minutes :)
Thanks for your comment and good luck with your business! 😋
@@TheCookworm 1fff
Hi. Do you use a fan for the oven?
Hi there! Yes the oven is set at fan-forced. :) Thank you for your comment!
AHHH okay. Thank you! Will try it out this weekend hehe ❤️
Hi! I have been seeing a lot of recipes that ask for either 0,3cm or 0,5cm thickness for the craquelin tops. Are they better and crunchier when thinner or thicker? Thanks!! Love the recipe btw :) :)
Hello there! To me i feel like a thin topping is the way to go! A thicker layer of the cookie topping could be too heavy and make the choux not puff up to its potential! I think i did try a thicker cut before and it resulted it the cookie separating into big chunks and didnt look very nice! But im sure if you are off by a few cms it should matter :)
Thank you for your comment!😊
The Cookworm if i’m making choux with a size of 4cm diameter, would u recommend 0,3cm or 0,5cm? and what do you call the two white transparent ruler-looking plastic that ensure same thickness while you roll out the craquelin dough? i wanna get a few for myself too!!
@@sherenchinthialaurentchia Hi sorry for the late reply! I found those bars in a japanese baking store! They are called rolling acrylic guides! Hopefully you can find some online! Regarding the choux size, perhaps the 0.5cm. Make a circular guide by dipping a 4cm cookie cutter in flour and stamping the bottom of the baking sheet :) Goodluck!
hi i know this video was a while now but how many servings does this recipe make?
Hi there! Depending on how big you pipe them. With the size of the ones in the video, i got about 18-20 choux! Thanks for commenting! 😀
The Cookworm when I made them they didn’t puff up what do you think I’d the problem?
Hi again! oh no! :'( There could be many factors that vary from the temperature of the oven to your batter. What i can think on top of my head was perhaps the batter either wasnt cooked out enough when it was in the pot, or too much egg was added in. Did your batter hold its shape when you piped them? I hope you try them again with better results 😭
It looks so delicious! 🤩
Thank you!! 🤗