Chouquette | mini puffs | pearl sugar | French Snack|choux
Hi everyone, today we're making a quick and easy snack that is very popular in French boulangeries. These bite sized choux are topped with pearl sugar and are highly addictive. They are best eaten fresh out of the oven, and they never seem to last very long ;)
Remember to turn on the CAPTION for baking tips! Thanks for watching and make sure to LIKE and subscribe ???? to my channel for more pastry videos ????
#chouxpastry #asmrbaking #pastry
????Before you start baking, read this for a more successful project :
Ingredients
milk 52g
water 52g
salt 2g
sugar 2g
butter 47g
AP flour 57g
egg 80g
pearl sugar to decorate
1. Sift the flour and set aside. Preheated oven at 160°C.
2. In a small pot, bring milk, water, sugar, salt, butter to a boil, and turn off the heat. Add flour and stir until the flour is incorporated. Turn the heat back on to medium and cook the dough until a thin layer of dough forms on the bottom of the pot. Make sure to stir the dough constantly so it’s cooked evenly.
3. Transfer the cooked dough into a mixing bowl and add 3/4 of the egg, and mix until all the egg is incorporated. Add the rest of the egg little by little until the dough reaches desired consistency. The dough should form a triangle when pulled up with a spatula.
4. Pipe dough on a baking tray lined with a silicon mat. Sprinkle with pearl sugar. Bake in preheated oven 160°C for 11min, then open the oven door slightly to release the steam and bake for another 16min. Enjoy while it’s warm!
????More French pastry????
brioche loaf with pearl sugar
lime madeleines
mini madeleines
✨ Instagram : instagram.com/pastrynotes
Choux Au Craquelin | Cream Puffs
How To Make Choux Pastry Cream Puffs Recipe [ASMR]
クッキーシュー の作り方 [Eating sound]
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●● Recipe (レシピ):
●Vanilla Cream:
- 2 Egg yolks
(卵黄)
- 60g Sugar
(グラニュー糖)
- 25g Corn starch
(コーンスターチ)
- 240ml Milk
(牛乳)
- Refrigerate for 2 hours
(冷蔵庫で2時)
- 180g Whipping Cream
(生クリーム)
- 1Tsp Vanilla extract
(バニラエッセンス)
- Refrigerate for 1 hours
(冷蔵庫で1時)
●Craquelin:
- 60g Unsalted butter
(無塩バター)
- 50g Sugar
(グラニュー糖)
- 60g All purpose flour
(中力粉)
- Freeze 20 minutes
(冷凍 20分)
●Choux Pastry:
- 130ml Water
(水)
- 50g Unsalted butter
(無塩バター)
- 1/4tsp Salt
(塩)
- 70g All purpose flour
(中力粉)
- Medium heat 90 seconds
(中火 90秒)
- Wait for 15 minutes
(15分待つ)
- 2 Eggs
(卵)
- Bake at 190℃ for 20 minutes
(190℃ - 20分焼く)
#ASMR #OhNino #NinosHome #Chouxcraquelin
Trans:
1. 쿠키슈 만들기 슈크림
2. Su Kem Giòn nhân Kem Béo thơm NGON kinh khủngggg, thề luôn á
3. Resep Kue Sus Crunchy
4. คุกกี้ชูครีม
5. 脆皮泡芙完美出爐
6. طريقة عمل عجينة الشو ناجحة 100100
7. Perfect Choux au Craquelin क्रीम पफ कुरकुरे
French Chouquettes Recipe | French Sugar Puffs | French Recipes
Ingredients
Hot Water - 1 cup (250ml )
All-purpose flour - 125gm
Unsalted butter - 60gm
Salt - 1 pinch
Sugar - 50gm
Eggs - 4
For the finishing touch:
Pearl Sugar - 100g
Egg yolk - 1 (for glaze optional)
Method
Preheat oven at 170°C for about 10mins.
In a pan, add hot water, butter, salt, and sugar. Stir with a wooden spatula. Bring to boil.
Add flour and stir vigorously with a wooden spoon, until dough is smooth and pulls away from the sides of the pan.
Cool for 2 mins.
In a stand mixer, add cooked dough and eggs. Whisk until shiny and smooth.
Transfer the dough mix into the piping bag.
Pipe the dough into the prepared baking sheet.
Tap the surface of the dough with an oiled spoon so that it doesn't stick OR you can use an egg wash.
Sprinkle some pearl sugar on top.
Bake at 170°C for about 15 to 20 mins OR until golden brown.
#frenchchouquettes #frenchpuffs #frenchrecipes
Cinnamon Sugar Breakfast Puffs
These puffs are like the best doughnut holes you've ever eaten. Cakey and light, with crisp edges and a crunchy blanket of cinnamon sugar. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Makes 12 puffs)
The Breakfast Puffs:
1/3 cup unsalted butter
1/2 cup sugar
1 large egg, at room temperature
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 pinch ground cloves
1 pinch ground ginger
1 teaspoon orange zest
1/2 cup whole milk, at room temperature
Cinnamon-sugar coating:
6 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
FULL RECIPE HERE ►►
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ABOUT FOOD52
As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Cream Cheese Sugar-Free Cream Puffs Recipe : Diabetic Recipes
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Cream cheese sugar-free cream puffs are a delicious way to cap off a great meal. Get a cream cheese sugar-free cream puffs recipe with help from a professor at the University of Idaho in Coeur d'Alene and Boise, Idaho in this free video clip.
Expert: SeAnne Safaii, Ph.D., R.D.
Bio: SeAnne Safaii is a professor at the University of Idaho in Coeur d'Alene and Boise, Idaho.
Filmmaker: Jeff Goodey
Series Description: Cooking for a diabetic requires a few special considerations, but what it most certainly won't result in is a dip in quality or taste of any kind. Get tips on a wide variety of different recipes for someone with diabetes with help from a professor at the University of Idaho in Coeur d'Alene and Boise, Idaho in this free video series.
[ Snack ] [ Hong Kong] 懷舊小食 - 冰花蛋球 Chinese Sugar Egg Puffs
More Recipes????️
Whole Egg .................... 3 Pcs
Egg Yolk ........... 1 Pcs
Butter .............. 60g
Water ............. 190ml
All Purpose Flour......1 Cup
Glutinous Rice Flour ...... 1 tsp
Baking Powder ............. 1/2 tsp
Sea Salt .......... 1/4 tsp
Condensed Milk.........1 tsp
Sugar ........... as much as suffices
Method
1. Whip the whole egg and egg yolk in a bowl.
2. Place water and butter into a sauce pan and warm with low heat. Turn off the heat once bubbling starts.
3. Place all purpose flour, glutinous rice flour, baking powder, salt and condensed milk into the sauce pan and mix until well blended.
4. Remove from stove and let it cool down a bit.
5. Divide the egg mixture into 4 portions. Add 1 portion each time and mix it all up with the dough.
6. Make a sphere shaped dough and deep fry on low heat.
7. Turn the dough from time to time, deep fry evenly.
8. Take it out once the dough expands and nicely brown.
9. When they are still warm, roll the puffs in sugar bed.
中文食譜 :