Choux au Craquelin | Cripsy Cream Puff.

#asmr #asrmcooking #tonyshome How To Make Choux Pastry Cream Puffs Recipe [ASMR] Craquelin: - 30g Room temperature unsalted butter - 20g Icing sugar - 35g Cake flour - Freeze 30 minutes Choux Pastry 55g High protien flour 6g caster sugar 40g milk 45g water 35g unsalted butter 2g salt 2 eggs Cream 400g heavy cream 35g sugar Preheat the oven to 180°C. Bake in 180°C for 15 minutes follow by 165°C for 8 minutes until golden brown. 1. After filling in the cream, the choux gets damp easily. Fill it with cream every time you eat it to get the crispiness . 2. Don’t open the oven during baking. It will collapse. If the baking temperature is not high enough or the dough is too liquid, it will collapse as well. 3. Use perforated baking sheet, this will prevent the bottom concave. Trans 如何制作泡芙糕点奶油泡芙食谱 Choux 생과자 크림 퍼프 조리법을 만드는 방법 シュー生地のシュークリームの作り方 レシピ Cách Làm Choux Pastry Puffs Kem Cara Membuat Choux Pastry Cream Puffs