Cream Puff Craquelin

Please follow me on other SNS 👈 ■ Cookies 20g unsalted butter 30g sugar 30g flour ■Choux Pastry dough 30g unsalted butter 45g water 45g milk Pinch of salt 40g flour About 65-75g of egg ■Pastry cream 200g milk 25g sugar 3 egg yolks 25g sugar 10g cornstarch 10g flour 20g unsalted butter ■Whipped cream 150g whipping cream 18g sugar ➢Cookies 00:00 Mix cold butter, sugar and flour to make dough. Sandwich the dough and roll out for 6 cookies. (6cm each) Freeze it. ➢Pastry cream 01:31 Add 25g sugar to milk and heat it up to 80°C. Mix the egg yolks, sugar, flour and cornstarch in the right order and then add milk. Strain and put it in a pot and stir with a whisk until it’s hot. Add butter and vanilla Wrap to prevent it from drying out and put it in the fridge. ➢Choux Pastry dough 4:11 Sift the flour Heat butter, milk, water and salt in a pot Melt the butter first, then bring to a boil *Do not let the water evaporate unnecessarily Turn off the heat and add the flour When the dough comes together, heat it for 1 minute on medium heat Transfer the dough to a bowl and add the eggs little by little and mix it Put the dough in a pastry bag and put it into 6 pieces on an oven tray Place a 6 cm cookie on top of the dough Bake in an oven Fan oven 190 ℃ (374F) 20 min 160 ℃ (320F) 25 min Conventional 200 ℃ (392F) 20 min 170 ℃ (338F) 25 min ➢Fill with cream Whip pastry cream Make whipped cream Fill choux pastry with cream #emojoie #recipe #creampuff