Choux au Craquelin with Salted Caramel Cream

One of my favorites desserts to eat. This recipe is very technical to make so make sure to follow every steps in the video. The most important thing is DO NOT OPEN THE OVEN DOOR DURING THE FIRST 30 MINUTES! or else the puffs will collapse. This video/recipe has 1 and a half batch so there's around 40 puffs depending on the size too. Enjoy!
choux paste: 354g of water, 172.5g of unsalted butter, 202.5g of all purpose flour, 339g of beaten eggs, 1/2 tsp sea salt, 4+1/2 tsp sugar, 1 tsp vanilla
cookie dough: 115g of unsalted butter, a pinch of salt, 130g of light brown sugar, 130g of all purpose flour
salted caramel pastry cream: 225g of white sugar, 1 tsp of sea salt, 180g of whipping cream (hot), 720g of fresh milk, 45g of cornstarch, 4+1/2 tsp vanilla essence, 4+1/2 egg yolks, 1+1/2 whole eggs, 67.5g of unsalted butter (softened), 360g of whipping cream (cold).
equipment needed: large bowls, 2 inch cookie cutter, rolling pin, spatula, sifter, few pieces of baking paper, silicon mat/baking paper, large pot, hand mixer/whisk, large round piping tip, piping bags, toothpick,

[@2JustJules]

They look delicious! I’ll have to make some soon. Thanks for your video! Happy Holidays! 😊

[@dmtomalta3568]

How long it will stay good when we kept in the chiller?5days?

[@danideni2338]

Hi, will last around 3-4 days in the fridge until the cookie top wont be as crisp. its better if you consume it immediately! :)

[@dmtomalta3568]

@@danideni2338 aahh oke oke thankyou :)

[@emadprince9096]

زززمم.ويمكنك وموووززو موري
ظظط

[@keropoklekor2424]

wahhhh

[@kamilahalberto]

🤤🤤🤤🤤🤤🤤

[@razvi.0465]

Too much egg in the composition of the choix

[@danideni2338]

it is not alot considering how much batter/puffs you are going to make. not all eggs are used up in these video. different eggs (cold/room temp) gives out different results. also eggs are the only leavening agent in the batter so we may need to use up alot of eggs.

[@razvi.0465]

@@danideni2338 i know what you mean, but the composition is a little too fluid then it should be

[@ghinasalma6439]

@@razvi.0465 I think its not, some hotels even put more eggs to it so it will become more runny than in the video , i think the consistency is right cos mine also like that :) as long as the choux puffs up, thats a good consistency

[@razvi.0465]

@@ghinasalma6439 if they are too runny, they won't rise beutifully , they would look like half a ball

[@ghinasalma6439]

@@razvi.0465 well, maybe he liked it that way tho, theres no perfect choux ;)