1 Egg 1/8 ts Salt 1 tb Milk 1 c Flour, all purpose Beat together egg, salt and milk. Add enough flour to make a stiff dough. Stir until blended. Turn out on slightly floured board and roll until as thin as paperl Cover with clean towel adn leave for a half hour to dry. Cut in one and one-half inch squares. Fry in deep fryer until a delicate brown. Drain on paper towels. While hot, sprinkle with confectioners sugar or cinnamon.
How To make Sugar Puffs's Videos
Chouquettes / Sugar Puffs – Bruno Albouze
Chouquettes make a delicious snack or after dinner treat. Here is how to make them right!
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Like, Share, Subscribe, etc if you liked it. Leave feedbacks in the comment section. Stay tuned for more tasty content!! Detailed Recipe: 1. All purpose flour(Maida)- 200 gms 2. Ghee- 2 table spoons 3. Salt- For taste 4. Elaichi- 1to2 pieces 5. Oil (for frying) #cooking #food #foodlove #sugarpuffs #chiroti #taste #sugar # sweet #indian #homemade #authentic #5mins #snacks #yummy #hot #shotoniphone #iphonephotography #iphone #youtube #youtuber . Shot on iPhone XR @Apple Video and sound- iMovie
Chouquettes (French Sugar Puffs)
These Chouquettes, or little Choux Buns topped with Pearl Sugar, are a traditional French treat you will find in every bakery in France. Perfect for afternoon tea or parties, these sugar puffs pastries can be served on their own or filled with cream.
Read the full recipe here:
Ingredients: - 125 ml (1/2 cup) Water - 60 gr (1/4 cup) Unsalted Butter - 15 gr (1 tablespoon) Caster Sugar - or fine white granulated sugar - 75 gr (1/2 cup) Plain / AP Flour - 2 Eggs, at room temperature - see note below - 100 gr (3/4 cup) Pearl Sugar - or to taste
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Sandra’s Sugar Egg Puff - 糖沙翁
Thanks for watching! I hope you had fun making this easy dessert :)
Procedures: 1. Combine water and butter in a heavy bottomed saucepan and heat on medium high. 2. Once the mixture is at a rolling boil, add all of the bread flour at once, reduce the heat to low and start to stir the mixture quickly with a spatula. The mixture should come together into a dough. 3. Remove the saucepan from heat. Add in the eggs one at a time, beat after each egg has been added to incorporate it into the dough. The dough should be very thick and smooth. 4. Heat oil in a heavy bottomed saucepan to 350 F. Carefully drop in a tablespoon of batter in the oil. Do 3-4 puffs at a time. 5. Fry until cooked through and crispy. The puffs should double in size and become golden brown. Remove from the oil and place on a paper towel. 6. Place additional sugar in a bowl. Place puff in sugar and toss lightly to coat. Serve immediately.
Choux Au Craquelin ( Cream Puffs ) !
Choux au crauquelin - Cream Puffs Recipe
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Choux Au Craquelin:
- 70 gr Water ( 5 tbsp) - 50 gr Butter ( 3 1/2 tbsp) - 60 gr Flour ( 8 tbsp ) - 2 Medium Eggs - Pinch of Salt
Cookie Pastry:
- 50 gr Butter ( 3 1/2 tbsp) - 50 gr Flour ( 6 1/2 tbsp) - 50 gr Sugar ( 4 tbsp) - Pinch of Salt
Filling:
- 400 gr Heavy Cream ( 14 ounces) - 100 gr Philadelphia Cream Cheese (4 ounces) - 1 tsp Vanilla - Sugar ( Add to your liking)
NOTE: I made 9 large cream puffs. If you choose to make these smaller, baking time will vary. So check them after 15 min.