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Learn how to make perfect cream puffs from scratch with this video! I am sharing all the tips and tricks so that you can make it successful at home. The thin crispy choux crust and melty luxurious creme diplomat taste incredibly delicious… happiness overload in a month!! I LOVE it!
📝The ingredients:
Pate choux:
The step-by-step pastry cream/custard cream tutorial:
Pastry cream/custard cream (to make diplomat cream):
Diplomat cream:
מצרכים
- Water: 100g | 3.5oz
- Milk: 100g | 3.5oz
- Salt: 3.0g | 0.1oz
- Granulated sugar: 5g | 0.18oz
- Unsalted butter: 90g | 3.17oz
- Cake flour: 120g | 4.2oz
- Egg: 205-220g | 7.2-7.76oz (Set aside about 1 Tbsp from 220g and add more if needed.) About 4 large eggs
- Egg wash: some (I mixed egg and water. 1:1)
- Diced almond (topping): some
- Granulated sugar (topping): some
- 1. Bake(Preheated) at 395F | 201C for about 20 minutes until it puffs enough and you see dark caramelization on the surface.
- 2. And lower it to 365F | 185C and bake for another 10-15 minutes until the caramelization gets darker and even.
- 3. Turn off the heat and leave them in the oven for another 15 minutes or more to make them crispier as an option.
- This is 1.5 batches of the original recipe in the tutorial.
- Whole milk: 600g (21.1oz)
- Vanilla beans: 1 stick * I like to add a lot of it for cream puffs!
- Granulated sugar: 180g (6.3oz)
- Egg yolks: 6
- Corn starch: 30g (1oz)
- All-purpose flour: 30g (1oz)
- Salt: A few pinch
- Butter (Unsalted): 45g (1.6oz)
- Pastry crea
הסרטון באדיבות הערוץ Pastry Living with Aya. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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