How To make Biscotti(Actually Some Sort Of Cream Puff)
3 1/2 cups flour
1 cup sugar
1/2 cup butter
softened
2 teaspoons baking powder
1/2 teaspoon lemon rind :
grated
1/2 teaspoon salt
2 eggs
VANILLA CREAM:
2/3 cup sugar
3 tablespoon cornstarch
1/4 teaspoon salt
3 egg yolks
2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon almond extract optional
Blend everything in large bowl and mix. Roll out on floured board and cut with a four inch water glass. Make 12 circles. Line greased cupcake pan with the 12 circles. Fill each cup with pastry cream (below). Top each with another circle cut with a 3 inch glass:
make sure the cake is sealed. Bake 20 to 25 minutes at 375. Let cool completely in pan. This is my mom's cream-puff cream. It's just a sweet, vanilla cornstarch pudding. I'm giving you the microwave recipe, because otherwise it takes an eternity of stirring on the stove, after which your arm will fall off. If you choose to cook it that way, make sure you keep the heat low while you're waiting for the stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish-black flecks throughout your pudding, which will do absolutely nothing for the texture. VANILLA CREAM In microwave bowl, mix: 2/3 C sugar 3 T cornstarch 1/4 t salt add a fraction of 2 C milk, a little at first to make a smooth paste, then the rest until the mixture is smooth. Microwave this at high for 8-9 minutes, stirring every 2 min until the stuff is smooth and thickened. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy.
Add 1 T butter 1 t vanilla extract (And, optionally, for extra flavor) 1 t almond extract Let cream cool before adding to cupcakes or creampuffs... If you're eating it by itself, it's great while it's still warm.
How To make Biscotti(Actually Some Sort Of Cream Puff)'s Videos
Sub)정말 자세해서 실패란 없는 궁극의 쿠키슈 레시피 ｜자도르
▽ 만드는 방법 더 자세히 보기
'좋아요'와 '구독'은 컨텐츠 제작에 큰 힘이 됩니다!
안녕하세요, 자도르입니다 :)
오늘은 바삭한 쿠키 껍질 안에
부드럽고 달콤한 크림이 가득한 쿠키슈를 만들어 봤어요.
저 사실 그동안 집에서 슈를 그렇게 자주 만들지 않았었거든요.
저는 슈가 눅눅해지면 그 식감이 그렇게 별로일 수가 없더라구요.
예전에 제과학교 다닐 때 오후에 만든 슈가 저녁때 벌써 눅눅해져 있는걸 보고
그 뒤로 슈는 손이 잘 안가더라구요.
(그 날이 장마철이라 습도가 유난히 높긴 했어요)
근데 이번에 영상 촬영한다고 오랜만에 각잡고 슈를 만들어 봤는데
세상에 너무 맛있어서…
좀 귀찮더라도 가끔 만들어 먹어야겠다 생각했습니다.
공정이 약간 많은 편이라 번거로우실 수 있지만
그래도 이건 꼭 한번 만들어보셨으면 좋겠어요.
크림을 채우자마자 바삭하게 먹는 슈는 홈베이커만이 누릴 수 있는 특권인 것 같아요.
남은 슈는 냉동실에 얼려두었다가 시원하게 드셔도 맛있어요!
✨Timeline
00:00 Intro
00:30 Craquelin
02:30 Choux
07:45 Baking
08:30 Custard cream
11:45 Diplomat cream
13:45 End result
* 사용한 제품(이 포스팅은 쿠팡 파트너스 활동의 일환으로, 이에 따른 일정액의 수수료를 제공받습니다. )
- 계란 : 미국 라지 사이즈 (껍질제외 50g)
- 버터 : 트레이더조
- 밀가루: King Author Flour
- 설탕 : Domino Sugar
- 각봉 (메탈바) :
- 푸드프로세서 :
- 실리콘 주걱 :
- 유리볼 :
- 타공 매트 :
- 손거품기 :
- 생크림 : 트레이더조
- 바닐라빈 : 코마드 (
- 오븐 : 우녹스 XTF135
▶재료 (지름 약 7.5cm 슈 11개 분량)
[스트로이젤(비스킷)]
45g 중력분
45g 백설탕
38g 무염버터
1) 실온의 부드러운 버터를 주걱으로 가볍게 풀어 주세요.
2) 설탕을 넣고 주걱으로 설탕이 서걱거리지 않을 정도로 잘 섞어 주세요.
3) 중력분을 체 쳐서 넣고 주걱으로 자르듯이 섞어 한 덩어리로 만들어 주세요.
4) 반죽을 2mm로 얇고 균일하게 밀어편 다음 냉동실에서 굳혀 주세요.
5) 단단해진 반죽을 지름 5cm 쿠키커터로 찍어내 사용 전까지 냉동실에서 차갑게 보관해 주세요.
[기본 슈 반죽] – 양을 너무 줄이시면 제품이 잘 안나올 수 있어요. 중력분 양 기준 40g 정도까지만 줄이시길 추천드려요.
60g 물
60g 우유
55g 무염버터
2g 소금
60g 중력분
110g 계란
1) 냄비에 물, 우유, 버터, 소금을 담아 주세요.
2) 액체가 중앙 부분까지 끓어오르면 불을 끄고 체 친 중력분을 넣어 재빨리 섞어 한 덩어리로 만들어 주세요.
3) 불을 다시 켜서 센불로 잘 저어가면서 볶아 반죽을 완전히 호화시켜 주세요.
4) 호화된 반죽에 계란을 조금씩 넣어가면서 섞어 알맞은 되기의 반죽을 만들어 주세요. (상태 영상 참고)
5) 짤주머니에 반죽을 담아 지름 5cm 정도로 파이핑해 주세요.
6) 얼려둔 비스킷 반죽을 표면에 하나씩 올려 주세요.
7) 섭씨 190도에서 15분 구운 후 온도를 내려서 170도에서 15분 구워 주세요. (우녹스)
* 예열은 필수입니다. 작은 오븐의 경우 30분 정도 충분히 해 주세요.
* 일반 가정용 소형 오븐의 경우 굽는 시간이 더 걸릴 수 있으니 온도를 낮춰서 170도에서 굽는 시간을 조금 더 늘려 주세요. (얼마나 더 구울지는 겉면의 구움색을 보고 판단합니다.)
* 굽는 도중에 절대로 문을 열지 마세요. 슈 안쪽의 뜨거운 공기가 빠져나가면서 슈가 쪼그라듭니다.
8) 구워져 나온 슈는 완전히 식을 때까지 그대로 식히고, 바닥면에 작은 구멍을 내서 크림을 채울 준비를 해 둡니다.
[디플로마트 크림] – 디플로마트크림은 커스터드 크림과 휘핑한 생크림을 섞은 것을 말합니다
472g 우유
120g 계란 노른자
140g 백설탕
40g 박력분
35g 무염버터
200g 생크림
바닐라빈 1개
1) 계란 노른자에 설탕을 넣고 섞어주세요.
2) 체 친 박력분을 넣고 섞어주세요.
3) 우유에 바닐라빈을 넣고 가장자리가 끓어오를 떄까지 데워 주세요.
4) 2에 3을 조금씩 넣어가면서 거품기로 잘 섞어 주세요.
5) 4를 다시 냄비에 전부 옮겨담고 센불에서 잘 저어가며 가열해 주세요.
6) 전분이 호화되어 되직한 질감이 되면 힘차게 저어가며 윤기가 흐르고 다시 약간 묽어질 때까지 가열해 주세요.
7) 불에서 내려 버터를 넣고 섞어 주세요.
8) 완성된 커스터드 크림은 체에 걸러주세요.
9) 얼음물을 아래에 받치고 주걱으로 저어가며 온도를 20도 이하로 떨어뜨려 주세요.
10) 차가운 생크림을 핸드믹서로 단단하게 휘핑해 주세요.
11) 식힌 커스터드 크림 쪽에 생크림을 두번에 나눠 넣어가며 섞어서 디플로마트 크림을 만들어 주세요.
12) 짤주머니에 크림을 담아 구멍을 낸 슈 안쪽에 가득 채워 주세요.
* 보관 : 완성된 슈는 크림을 채운 후 되도록 빠른 시간 내에 먹어야 겉의 슈 부분이 바삭한 식감으로 드실 수 있습니다. 크림을 채운 슈는 냉장보관하며 (이틀 이내 섭취) 더 오래 보관하고 싶다면 냉동보관도 가능합니다. 크림에 계란이 다량 들어있으므로 냉동실에서도 가급적이면 1주일 내로 드시는 것이 좋습니다.
굽지 않은 반죽은 짤주머니 채로 냉장보관(1~2일)이 가능하며 파이핑하여 비스킷을 올린 채로 냉동보관도 가능합니다.(2주)
한번 구워진 슈는 크림을 채우지 않은 채로 냉동보관 했다가, 150도에 10분 정도 구우면 다시 바삭해집니다.
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레시피 사용시 출처를 밝혀주세요.
영상의 2차 편집 및 재 업로드를 금지합니다.
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How to Make Eclairs, Cream Puffs & More | Bake It Up A Notch with Erin McDowell
Get ready to #bakeitupanotch as Erin dives deep into pâte à choux, the incredibly versatile pastry dough that's used to make everything from cream puffs to éclairs to crullers and more. In this #bakingtutorial. she'll walk you through the equipment, ingredients and techniques for making beautiful choux pastries and tell you how to avoid common mistakes. Happy baking!
READ Erin's article, How to Master Pâte à Choux (For Éclairs, Gougères & Cute Little Cream Puffs) ►►
Also featured in this video
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
Five Two Essential Kitchen Knives:
GIR Silicone Spatulas:
VIDEO CHAPTERS:
00:00:00 Intro
00:01:52 Your Handy Toolkit
00:06:39 Ingredients, Assemble!
00:11:04 What Choux Gotta Do
00:21:28 Piping Like a Pro
00:31:13 Crispy-Chewy Crullers
00:34:08 Let's Get Baking
00:43:48 It's Frying Time
00:48:00 The Finishing Touches
00:51:45 Mistakes Happen
GET THE RECIPES:
Pâte à Choux:
Choux au Craquelin (Crisp, Cookie-Covered Cream Puffs):
Chouquettes:
Berry-Glazed Cream Puffs:
Pistachio Cream Puffs:
Crullers:
Black & White Éclairs:
Strawberries & Cream Éclairs:
Yossy Arefi's Meyer Lemon Eclairs:
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Cream Puff Craquelin
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■ 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
How to make Cream Puffs | Choux Pastry Recipe | Eclairs & Profiteroles
How to make Cream Puffs | Choux Pastry Recipe | Eclairs & Profiteroles
Hi Guys !!!
I must firstly apologize for the late video, I had a crazy summer with family and it was so difficult to post a video.
I really hope you like this recipe, this is one of my most favorite recipes. Up till a few years ago I didn't share this with anyone !!
Choux Pastry
There are so many different names for this pastry but originally its a Choux pastry, the eclairs and profiteroles are more names give to the shapes you make.
Also I forgot to mention this recipe easily yields around 30 small eclairs, so that's a great amount. Probably the size of golf balls.
Ingredients :
All Purpose Flour ( Plain flour ) - 150 grams
Butter – 80 grams
Water – 300 ml
Eggs – 4
Baking times 20mins at 420F
further 7mins at 400F ( You want a golden brown finish)
Larger pastries may take longer so add a few more minutes.
Some tips -
Sift your flour to avoid lumps
Use a large saucepan the larger surface area will be easier to work on when mixing in the flour
Use a electric whisk or stand mixer on the lowest setting. You don't want to add air into the batter, so a stirring motion is best.
Add your eggs very gradually, take your time and do it slowly.
Know your oven, sometimes we need to keep an eye on whats being baked, some ovens are hotter or brown very easily.
Place your tray in the middle of the oven.
Allow to brown nicely, a slightly darker brown is good too for the pastry this will ensure a stronger shell.
Chocolate flower tutorial :
Items I used :
Nordic Cookie Tray :
Non Stick Foil :
Amazon Basics Silicone Mats ( LOVE THESE ) -
Parchment Paper :
Vanila bean paste :
Crisp & Crunchy Biscotti - Everyday Food with Sarah Carey
Watch and learn how Sarah Carey makes this Italian Classic Biscotti recipe in no time flat. Ingredients like anise and almond create a cookie that’s not too sweet and one that’s full of comforting flavors. Enjoy with a shot of expresso for a crunchy and delicious treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Italian Twist Cookies - Nonna's famous recipe for holidays.
Italian Twist Cookies - Nonna’s famous recipe (Yields 32 to 34 large cookies)
Perfect for Thanksgivings and Holidays. See the recipe and directions below.
To print the recipe and directions:
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Ingredients:
2 sticks 8 ounces very soft butter (223 gr)
5 large eggs
1 1/2 cups granulated sugar (300 gr)
6 1/2 cups all purpose flour (850 grams)
3 tsp vanilla or 1 Pane degli Angeli vanilla packet
5 tsp baking powder(26 grams)
1/2 tsp salt or 1 tsp if you’re using sweet butter
Eggs and butter must be at room temperature.
Directions:
Step#1- In a large bowl using a whisk cream the butter and sugar until light and fluffy. About 2 minutes.
Step#2- Add the eggs one at a time and continue whisking. Add vanilla and salt.
Step#3- Mix baking powder in the flour and add it to the butter mixture.
Step#4- Fold in gently using a spatula. Move to a work surface and work gently until you have a smooth dough. Don’t overwork it.
Step#5- Cover in plastic wrap and let it rest in the fridge for at least 1 1/2 hours.
Step#6- Cut dough in 6 pieces, Roll each piece about 1/2 thick and 6 inches long.
Step#7- Twist to create shape.
Step#8- Bake at 350 degrees Fahrenheit (180 Celsius)on a parchment paper lined cookie sheet.
(8 to 10 minutes depending on your oven until slightly golden underneath)
For smaller cookies:-
Step#1- Just roll to 1/4 inch thickness and 6 inches long.
(If you have dough left over you can roll it out and cut circles using a Mason jar lid or round cookie cutter).
Step#2- Place in a small tart pan.
Step#3- Fill with a tsp of your favorite jam or Nutella. Bake at 350 degrees Fahrenheit until golden.
Enjoy!