Taro Craquelin Cream Puffs скачать в хорошем качестве

Taro Craquelin Cream Puffs

Still had leftover taro lying around. I've also upgraded my lens! The sharpness makes such a difference. → Subscribe for more videos!    / @thesugarhideout   → Follow me on Instagram:   / thesugarhideout   email: thesugarhideoutinquiry@gmail.com Music: Epidemic Sound Breakfast on the Balcony - Franz Gordon Renew, Fresh Perspective - Megan Wofford Free 30 day trial https://www.epidemicsound.com/referra... Equipment I use: Camera: Canon 80D Lens: Sigma Art 35mm f/1.4 Microphone: Deity D3 Pro Tripod: Geekoto 191cm Aluminum Alloy Tripod Neewer Portable 5 in 1 Reflector (120cm x 180cm) Software: Premiere Pro CS6 ----- Makes 11-12 jumbo sized cream puffs Ingredients: Craquelin 50g butter, softened 40g sugar ¼ tsp. ube extract 50g flour Cream butter and sugar. Add ube extract. Stir in flour. Roll on parchment, 4mm thick. Chill 1 hour. Cut 5cm diameter circles. Choux Pastry 120g water 60g butter Pinch salt 70g flour 2 eggs On low medium heat, heat water, butter and salt and bring to boil. Turn heat low, add flour. Stir until mixture becomes a dough. Allow to cool for 15 minutes. In a large bowl, beat the mixture to release steam. Add 1 egg, then beat until smooth. Add 2nd egg and beat until smooth. Pipe 4cm diameter circles, add chilled craquelin circles on top of piped choux. Bake in a preheated 375F oven 20-25 minutes. After baking, allow to cool in the oven slightly open for 20 minutes. Taro Cream 400g taro, raw 90g sugar 10g vanilla 480g cream Steam raw taro 20 minutes. Mash taro while still warm. (Use a food processor if you want extra smooth cream.) Add sugar and vanilla. Allow to cool. In another bowl, beat cream to medium peaks. Add mashed cooled taro and beat until smooth. Fill piping bag and fill completely cooled choux puffs. Garnish Leftover Taro Cream Leftover craquelin (roll 4mm thick, bake 350 for 8 minutes)