Choux Au Craquelin - The Gold Standard of French Patisserie 

Thanks! Pretty much what you see is what you get. But practice makes perfect! 🤘

Thank you dude! Much appreciated! I've finally got a set up where long videos are possible again! So they're making a comeback! Might move the shorts to another channel? 🤷‍♂️

Thank you so much 🤘

Merci! 🫡

Il faut que j'essaye 😉

Thanks! It really is a excellent dessert and super light so you could eat like 3 in one sitting!

@@Al.Brady. I could eat more than 3 at one sitting! I inherited my Mother’s sweet tooth.

Thank you dude! 🤘

Much appreciated dude! 🙏

Yeah I'm sure you can I don't use it myself and how much will probably depend brand to brand. Best use their instructions when subbing for leaf gelatine. 🤘

Leaf gelatine comes in different strengths (Blooms). In the US most home cooks use the powdered form as it is more easily accessible. 1 envelope ( @2-1/4 teaspoons--) of powdered gelatine will set 2 cups of liquid - not a soft set or an ultra-firm set, but a medium set. Knox powder gelatine is 225 bloom, leaf gelatine (Gold 2g each leaf) is 200 bloom. (2g powder gelatine is about 3/4 teaspoon) A Kitchen scale is your friend and low cost. He used 2 leafs, so you could try 1-1/2 to 2 teaspoons powdered gelatine. Experiment at your own risk. I’ve had different recipes turn out really well and some were flops. Even flops can taste great.

Thank you for the clarification.

Great explanation! Thanks!

in most good patisseries here in France, they don't use gelatin at all, it helps "holding" the crème au chocolat in shape but it is not tasty !