Cream puffs ,Choux Cream | NO Fail Recipe and Custard Cream Filling Recipe
- Should preheat the oven 15-20 minutes before baking
- Baked and then flat indicates that the bake is not cooked, the mixture is too liquid.
- Do not open the oven while baking (it will be flat)
- The process of mixing chicken eggs if it's too liquid. Add more flour but without eggs mixed with liquid flour
- Do not add the eggs while the dough is hot as it will not rise.
- Before adding the eggs, do not let the batter cool too much. will not make it fluffy as well
- mixed flour can be stored in the refrigerator
- Procedure for stir-frying The flour granules should be crushed completely.
- Butter, sugar, salt must be completely dissolved.
- The shell is too broken, not beautiful because the flame is too strong.
- Freshly baked, the crust will be crispy as usual.
- water spray process It's a technique to let the choux expand well, with a crispy crust.
- The shell will soften. when kept in a bag Even with stuffing or not (can be stored both inside and outside the refrigerator)
- Most delicious when filled with custard cream. Chill in the refrigerator overnight. The dough will be fragrant and soft.
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Custard cream filling
● 4 egg yolks ( medium eggs )
● Sugar 95 grams (Adjustable)
● Vanilla flavor 1/2 tsp.
● 1 tablespoon of powdered milk
● 3 tbsp corn starch
● 420 grams of plain milk.
● Unsalted butter or salted butter 30 g.
choux shell
● Water 95 g.
● 36 grams of plain milk.
● Sugar 1/4 tsp.
● 1/8 teaspoon of salt.
● Unsalted butter 45 g.
● All-purpose wheat flour or cake flour 77 g.
● Egg, beaten and weighing 93 g.
● Vanilla flavor 1/4 tsp.
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20 окт 2021
