Strawberry Choux au Craquelin Recipe скачать в хорошем качестве

Strawberry Choux au Craquelin Recipe

▽ Learn more about how to make it ‘Like’ and ‘Subscribe’ are a great help in creating content! Hello everyone, This week's video is Strawberry Choux Au Craquelin. The crispy choux is filled with soft milk cream, refreshing strawberry compote, and rich strawberry cream. It is a high-quality dessert that not only looks good but tastes really delicious :) Be sure to make this when strawberries are in season! It's the Lunar New Year holiday in Korea starting today haha. I hope you have a safe trip home and a bountiful Lunar New Year holiday❤️ ✨Timeline 00:00 Intro 00:52 Craquelin 02:05 Choux 05:08 Baking 05:27 Strawberry compote 06:47 Strawberry cream 08:14 Milk cream 08:49 Assembly 09:36 End result ▶Ingredients (11 choux about 7.5cm in diameter) [Craqueline] 38g Unsalted butter 45g granulated sugar 45g all-purpose flour 1) Lightly loosen room temperature soft butter with a spatula. 2) Add sugar and mix well with a spatula until the sugar does not feel grainy. 3) Add all-purpose flour and mix with a spatula to form a lump. 4) Roll out the dough to 2mm and harden it in the freezer. 5) Cut out the hardened dough with a 5cm diameter round cutter and keep it cold in the freezer until use. [Choux pastry] -60g Water -60g Whole milk -55g Unsalted butter -2g Salt -60g all-purpose flour -110g Whole eggs 1) Put water, milk, butter, and salt in a pot. 2) When the liquid boils to the center, turn off the heat and mix in the sifted flour to form a lump. 3) Turn the heat back on and fry over high heat while stirring well to completely gelatinize the dough. 4) Add eggs to the gelatinized dough little by little while mixing to make a dough of appropriate consistency. 5) Put the dough in a piping bag and pipe into a 5cm diameter 6) Place the frozen cookie dough on the surface. 7) Bake in a preheated oven at 190 degrees Celsius for 15 minutes, then lower the temperature and bake for another 15 minutes at 170 degrees Celsius. (Wiswell Lumi Oven/Top/bottom heating + convection) For small household ovens, baking time may take much longer. Never open the door while baking. As the hot air inside the choux escapes, the choux shrinks. 8) Cool the baked choux until it cools completely and then cut off the top. [Milky Whipped Cream] 340g Heavy cream 20g Sweet condensed milk -10g granulated sugar 1) Whip all ingredients until stiff. 2) Put it in a piping bag and fill the inside of the choux about 90%. [Strawberry compote] 100g Strawberry puree 100g diced strawberries 20g Granulated sugar 20g Corn syrup -5g Lemon juice -2g NH Pectin : Can be omitted - If pectin is omitted, increase the amount of sugar to 60g and simmer longer until the desired consistency is reached. 1) Put strawberry puree, finely chopped strawberries, and corn syrup in a pot and heat to 40-50 degrees Celcius. 2) Add the pre-mixed sugar and pectin little by little and mix without lumps. 3) Turn on the heat again and boil while stirring until the strawberries become soft. 4) After adding lemon juice, cool it in the refrigerator. 5) Put it in a piping bag and pipe a little bit into the inside of the cream-filled choux. [Strawberry whipped ganache] 60g Heavy cream(A) 60g Strawberry chocolate (Valrhona) 1g Gelatin sheet 140g Heavy cream (B) 1) Heat the heavy cream (A) until 80 degree Celcius. 2) Add strawberry chocolate and soaked gelatin to 1) and wait for 3 minutes to completely melt. 3) Make ganache by stirring slowly from the center with a spatula. 4) Add cold heavy cream (B) and mix evenly without lumps. 5) After maturing in the refrigerator for at least 8 hours (up to 2-3 days), whip. 6) Finish by piping the top of the choux using an 8-point star tip. *Storage: Cream-filled choux is the most delicious right after it is made as it gets soggy as time goes. It can be stored in the refrigerator for up to 3 days. Choux without cream can be stored frozen for about 3 weeks, and it becomes crispy when re-baked at 150 degrees Celcius for 10 minutes. Instagram:   / jadore________   -------------------------------------------------- -------------------------------------------------- - Please indicate the source when using a recipe. Secondary editing and re-uploading of the video is prohibited. -------------------------------------------------- -------------------------------------------------- ---