Viral di Jepang! OSAKA CREAM PUFF!
Craquelin
Osaka Cream Puffs
Bahan
Pate au choux:
Vla:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Aduk butter suhu ruang bersama gula kastor, garam, dan vanila sampai creamy.
- Masukkan tepung protein sedang lalu aduk sampai menjadi satu adonan.
- Gilas adonan craquelin di antara lembaran baking paper sampai setebal sekitar 1 sampai 1,5 mm.
- Bekukan lembarannya sampai setengah beku, lalu cetak bulatan kecil dengan ring dan bekukan lagi sampai keras.
- Didihkan susu, air, butter, gula, dan garam di panci sampai mendidih heboh.
- Kecilkan apinya, masukkan tepung protein sedang, lalu masak sekitar 1 menit sampai adonannya kering dan lepas dari panci.
- Pindahkan adonan ke mangkuk dan tunggu sampai hangat kuku, lalu masukkan vanila.
- Masukkan 110 gram telur satu per satu sambil diaduk sampai adonannya licin dan bisa mempertahankan bentuknya.
- Pindahkan adonan sus ke plastik segitiga yang sudah dipasang piping tip polos 1 cm.
- Masak corn syrup, butter, gula kastor, dan garam di panci sampai semuanya meleleh, lalu matikan apinya.
- Ayak tepung protein sedang ke dalamnya dan aduk sampai rata, lalu tunggu suhunya turun dan pindahkan ke plastik segitiga.
- Panaskan oven di suhu 180 sampai 190 derajat dan buat tanda lingkaran kecil di silpat dengan tepung.
- Semprotkan adonan sus berbentuk bulatan kecil di atas silpat dengan jarak yang cukup jauh.
- Taruh satu lembar craquelin beku di atas tiap bulatan.
- Semprotkan campuran karamel di atasnya dengan agak banyak supaya nanti meleleh dan menutupi kue susnya.
- Panggang sekitar 25 menit sampai kecoklatan.
- Dinginkan kue sus di atas loyang sampai karamelnya mengeras.
- Kocok whipping cream dingin sampai soft peak.
- Lembutkan pastry cream dingin dengan mixer sampai creamy, lalu campurkan whipping cream dalam dua tahap.
- Pindahkan diplomat cream ke plastik segitiga lalu simpan di kulkas sampai dingin.
- Bolongi bagian bawah tiap kue sus lalu isi dengan krimnya.
Ingredients
Pate au choux:
Custard cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the room temperature butter with the caster sugar, salt, and vanilla until creamy.
- Add the medium protein flour and mix until it forms one dough.
- Roll the craquelin dough out between sheets of baking paper to about 1 to 1.5 mm thick.
- Freeze the sheet until half frozen, then cut out small rounds with a ring and freeze them again until solid.
- Bring the milk, water, butter, sugar, and salt to a rolling boil in a pot.
- Lower the heat, add the medium protein flour, then cook for about a minute until the dough dries and pulls away from the pan.
- Transfer the dough to a bowl and let it cool until only lukewarm, then stir in the vanilla.
- Add 110 g of egg one at a time, mixing until the dough is smooth and holds its shape.
- Transfer the choux dough to a piping bag fitted with a 1 cm plain round tip.
- Cook the corn syrup, butter, caster sugar, and salt in a pot until everything melts, then turn off the heat.
- Sift the medium protein flour into it and stir until combined, then let it cool slightly and transfer it to a piping bag.
- Preheat the oven to 180 to 190 degrees and mark small guide circles on the silicone mat with flour.
- Pipe small mounds of choux dough onto the mat, spacing them well apart.
- Place a frozen craquelin round on top of each mound.
- Pipe the caramel mixture generously over the top so it melts and covers the puff in the oven.
- Bake for about 25 minutes until golden.
- Let the puffs cool completely on the tray so the caramel sets.
- Whip the cold whipping cream to soft peaks.
- Loosen the cold pastry cream with a mixer until creamy, then fold in the whipped cream in two additions.
- Transfer the diplomat cream to a piping bag and chill it until cold.
- Poke a hole in the bottom of each puff and fill it with the cream.
Cook Mode
Craquelin
Osaka Cream Puffs
Viral di Jepang! OSAKA CREAM PUFF!
Viral di Jepang! OSAKA CREAM PUFF!
Bahan
Pate au choux:
Vla:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Aduk butter suhu ruang bersama gula kastor, garam, dan vanila sampai creamy.
- Masukkan tepung protein sedang lalu aduk sampai menjadi satu adonan.
- Gilas adonan craquelin di antara lembaran baking paper sampai setebal sekitar 1 sampai 1,5 mm.
- Bekukan lembarannya sampai setengah beku, lalu cetak bulatan kecil dengan ring dan bekukan lagi sampai keras.
- Didihkan susu, air, butter, gula, dan garam di panci sampai mendidih heboh.
- Kecilkan apinya, masukkan tepung protein sedang, lalu masak sekitar 1 menit sampai adonannya kering dan lepas dari panci.
- Pindahkan adonan ke mangkuk dan tunggu sampai hangat kuku, lalu masukkan vanila.
- Masukkan 110 gram telur satu per satu sambil diaduk sampai adonannya licin dan bisa mempertahankan bentuknya.
- Pindahkan adonan sus ke plastik segitiga yang sudah dipasang piping tip polos 1 cm.
- Masak corn syrup, butter, gula kastor, dan garam di panci sampai semuanya meleleh, lalu matikan apinya.
- Ayak tepung protein sedang ke dalamnya dan aduk sampai rata, lalu tunggu suhunya turun dan pindahkan ke plastik segitiga.
- Panaskan oven di suhu 180 sampai 190 derajat dan buat tanda lingkaran kecil di silpat dengan tepung.
- Semprotkan adonan sus berbentuk bulatan kecil di atas silpat dengan jarak yang cukup jauh.
- Taruh satu lembar craquelin beku di atas tiap bulatan.
- Semprotkan campuran karamel di atasnya dengan agak banyak supaya nanti meleleh dan menutupi kue susnya.
- Panggang sekitar 25 menit sampai kecoklatan.
- Dinginkan kue sus di atas loyang sampai karamelnya mengeras.
- Kocok whipping cream dingin sampai soft peak.
- Lembutkan pastry cream dingin dengan mixer sampai creamy, lalu campurkan whipping cream dalam dua tahap.
- Pindahkan diplomat cream ke plastik segitiga lalu simpan di kulkas sampai dingin.
- Bolongi bagian bawah tiap kue sus lalu isi dengan krimnya.
Ingredients
Pate au choux:
Custard cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the room temperature butter with the caster sugar, salt, and vanilla until creamy.
- Add the medium protein flour and mix until it forms one dough.
- Roll the craquelin dough out between sheets of baking paper to about 1 to 1.5 mm thick.
- Freeze the sheet until half frozen, then cut out small rounds with a ring and freeze them again until solid.
- Bring the milk, water, butter, sugar, and salt to a rolling boil in a pot.
- Lower the heat, add the medium protein flour, then cook for about a minute until the dough dries and pulls away from the pan.
- Transfer the dough to a bowl and let it cool until only lukewarm, then stir in the vanilla.
- Add 110 g of egg one at a time, mixing until the dough is smooth and holds its shape.
- Transfer the choux dough to a piping bag fitted with a 1 cm plain round tip.
- Cook the corn syrup, butter, caster sugar, and salt in a pot until everything melts, then turn off the heat.
- Sift the medium protein flour into it and stir until combined, then let it cool slightly and transfer it to a piping bag.
- Preheat the oven to 180 to 190 degrees and mark small guide circles on the silicone mat with flour.
- Pipe small mounds of choux dough onto the mat, spacing them well apart.
- Place a frozen craquelin round on top of each mound.
- Pipe the caramel mixture generously over the top so it melts and covers the puff in the oven.
- Bake for about 25 minutes until golden.
- Let the puffs cool completely on the tray so the caramel sets.
- Whip the cold whipping cream to soft peaks.
- Loosen the cold pastry cream with a mixer until creamy, then fold in the whipped cream in two additions.
- Transfer the diplomat cream to a piping bag and chill it until cold.
- Poke a hole in the bottom of each puff and fill it with the cream.
Cook Notes
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