실패없는 쿠키슈 레시피 (바삭한 껍질에 입안 가득 터지는 크림, Cream Puffs, Choux Au Craquelin Recipe)
Updated: November 19, 2024
Summary
The video demonstrates the meticulous process of preparing a delightful dessert using plastic bags, soft butter mixture, and custard cream. You'll learn how to freeze and shape the butter mixture, make a dough using eggs and butter, and bake it to perfection. The final touch involves creating a rich custard cream, filling the choux pastries, and refrigerating them before serving. A step-by-step guide for creating a delectable and visually appealing treat from scratch.
TABLE OF CONTENTS
Making the Butter Dough
Cutting the sides of a plastic bag, preparing a soft butter mixture with sugar and flour, spreading and freezing it, cutting into shapes, and freezing until use.
Preparing Choux Pastry
Mixing eggs with butter, milk, water, salt, and flour, cooking the mixture, determining egg amount by dough consistency, piping the dough onto baking paper, adding frozen butter, and baking at specified temperatures.
Making Custard Cream
Mixing yolks, sugar, cornstarch, milk, and vanilla extract, cooking the custard cream mixture, stirring in heavy cream mechanically, filling the choux with cream, and refrigerating for 2-3 hours before serving.
FAQ
Q: What are the steps involved in preparing a soft butter mixture?
A: The steps involved in preparing a soft butter mixture include cutting the sides of a plastic bag, mixing butter with sugar and flour, spreading and freezing the mixture, cutting it into shapes, and freezing until use.
Q: What ingredients are typically used in mixing choux pastry dough?
A: The typical ingredients used in mixing choux pastry dough include eggs, butter, milk, water, salt, and flour.
Q: What is the process of determining the amount of eggs needed for choux pastry dough?
A: The process of determining the amount of eggs needed for choux pastry dough is by assessing the dough consistency to achieve the right texture.
Q: What are the key components of making custard cream?
A: The key components of making custard cream include yolks, sugar, cornstarch, milk, vanilla extract, and heavy cream.
Q: How is custard cream typically incorporated into choux pastry?
A: Custard cream is typically incorporated into choux pastry by filling the choux pastries with the cream.
Q: How long should the choux pastries be refrigerated before serving?
A: The choux pastries should be refrigerated for 2-3 hours before serving to allow the flavors to meld and set properly.
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