CHOUX / PIE? Garing & lumer!
Sus/choux
Choux Pastry Fruit Tarts with Diplomat Cream
Bahan
Diplomat cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan kuning telur, gula pasir, maizena, garam dan vanila di dalam panci dalam keadaan api mati, lalu aduk sampai rata.
- Tuang susu cair lalu aduk sampai benar-benar rata termasuk bagian pinggir panci supaya pastry cream-nya mulus.
- Nyalakan api lalu masak sambil terus diaduk sampai adonannya mengental dan meletup-letup, kemudian angkat.
- Tutup permukaan pastry cream dengan plastic wrap yang menempel langsung supaya tidak berembun dan tidak berkulit, lalu simpan di kulkas sampai benar-benar dingin.
- Untuk kulit susnya, masukkan air, susu cair, mentega tawar, gula, garam dan vanila ke dalam panci lalu masak sampai mendidih heboh.
- Kecilkan api lalu masukkan tepung protein sedang sekaligus.
- Masak sambil terus diaduk sampai airnya terserap semua ke tepung, lalu lanjutkan 1 sampai 2 menit lagi di api kecil supaya adonannya benar-benar kering.
- Angkat adonan lalu tunggu sampai tidak panas lagi.
- Masukkan telur satu per satu sambil dikocok dengan mikser sampai adonannya licin dan rata.
- Pindahkan adonan ke plastik segitiga lalu gunting ujungnya kecil saja.
- Olesi setiap lubang loyang muffin dengan mentega supaya adonannya tidak lengket.
- Semprotkan adonan mengikuti bentuk cetakan, tipis-tipis dan hanya sampai setengah tinggi cetakan karena adonannya akan naik.
- Basahi tangan dengan air lalu rapikan dan padatkan adonannya supaya rata dan tidak ada bagian yang menjendol.
- Simpan loyang di kulkas 15 sampai 20 menit supaya adonannya lebih firm, sambil memanaskan oven di suhu 190 sampai 200 derajat.
- Tusuk-tusuk bagian dasar adonan dengan garpu yang dibasahi air supaya tidak terlalu banyak gelembung.
- Panggang 15 menit di suhu tinggi, lalu turunkan suhunya ke 170 derajat dan lanjutkan memanggang sampai warnanya cokelat dan benar-benar kering. Jangan buka tutup oven selama proses ini.
- Selagi masih panas, tekan bagian tengah kulit sus supaya bentuknya rata seperti mangkuk.
- Kocok whipping cream dingin sampai kental saja, jangan sampai kaku.
- Lembutkan pastry cream yang sudah dingin sampai creamy.
- Masukkan setengah bagian whipping cream ke pastry cream sebagai pancingan lalu aduk, kemudian masukkan sisanya dan aduk sampai rata saja sehingga menjadi krim diplomat.
- Pindahkan krim diplomat ke plastik segitiga lalu isi setiap kulit sus sampai penuh.
- Tata buah-buahan seperti stroberi, anggur, kiwi dan blueberry di atas krimnya.
- Encerkan neutral glaze dengan sedikit air lalu panaskan sebentar di microwave, kemudian oleskan ke buah-buahan supaya mengkilap.
Ingredients
Diplomat cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the egg yolks, granulated sugar, cornstarch, salt and vanilla into a saucepan with the heat off and stir until combined.
- Pour in the liquid milk and whisk thoroughly, including around the edges of the pan, so the pastry cream comes out smooth.
- Turn on the heat and cook, stirring constantly, until the cream thickens and starts to bubble and pop, then take it off the heat.
- Cover the surface of the pastry cream with plastic wrap pressed directly onto it so it does not sweat or form a skin, then chill it until completely cold.
- For the choux shells, put the water, liquid milk, unsalted butter, sugar, salt and vanilla in a pan and bring it to a rolling boil.
- Lower the heat and add all of the medium protein flour at once.
- Cook, stirring constantly, until the liquid is fully absorbed into the flour, then keep going for another 1 to 2 minutes over low heat so the dough dries out properly.
- Take the dough off the heat and let it cool until it is no longer hot.
- Add the eggs one at a time, beating with a mixer until the dough is smooth and even.
- Transfer the dough into a piping bag and snip only a small opening.
- Brush each cup of a muffin pan with butter so the dough will not stick.
- Pipe the dough following the shape of the cups, keeping it thin and only halfway up the sides since it will rise.
- Wet your fingers with water and smooth the dough so it is even with no lumpy patches.
- Chill the pan for 15 to 20 minutes so the dough firms up, meanwhile preheating the oven to 190 to 200 C.
- Prick the base of each shell with a fork dipped in water so it does not bubble up too much.
- Bake for 15 minutes at the high temperature, then lower it to 170 C and keep baking until the shells are brown and completely dry. Do not open the oven during this time.
- While they are still hot, press down the centre of each shell so it forms an even bowl shape.
- Whip the cold whipping cream only until thick, never until stiff.
- Loosen the chilled pastry cream until it is creamy again.
- Stir half of the whipped cream into the pastry cream to bring the textures together, then add the rest and fold just until combined to make the diplomat cream.
- Transfer the diplomat cream into a piping bag and fill each choux shell.
- Arrange fruit such as strawberries, grapes, kiwi and blueberries on top of the cream.
- Thin the neutral glaze with a little water and warm it briefly in the microwave, then brush it over the fruit so it shines.
Cook Mode
CHOUX / PIE? Garing & lumer!
CHOUX / PIE? Garing & lumer!
Bahan
Diplomat cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan kuning telur, gula pasir, maizena, garam dan vanila di dalam panci dalam keadaan api mati, lalu aduk sampai rata.
- Tuang susu cair lalu aduk sampai benar-benar rata termasuk bagian pinggir panci supaya pastry cream-nya mulus.
- Nyalakan api lalu masak sambil terus diaduk sampai adonannya mengental dan meletup-letup, kemudian angkat.
- Tutup permukaan pastry cream dengan plastic wrap yang menempel langsung supaya tidak berembun dan tidak berkulit, lalu simpan di kulkas sampai benar-benar dingin.
- Untuk kulit susnya, masukkan air, susu cair, mentega tawar, gula, garam dan vanila ke dalam panci lalu masak sampai mendidih heboh.
- Kecilkan api lalu masukkan tepung protein sedang sekaligus.
- Masak sambil terus diaduk sampai airnya terserap semua ke tepung, lalu lanjutkan 1 sampai 2 menit lagi di api kecil supaya adonannya benar-benar kering.
- Angkat adonan lalu tunggu sampai tidak panas lagi.
- Masukkan telur satu per satu sambil dikocok dengan mikser sampai adonannya licin dan rata.
- Pindahkan adonan ke plastik segitiga lalu gunting ujungnya kecil saja.
- Olesi setiap lubang loyang muffin dengan mentega supaya adonannya tidak lengket.
- Semprotkan adonan mengikuti bentuk cetakan, tipis-tipis dan hanya sampai setengah tinggi cetakan karena adonannya akan naik.
- Basahi tangan dengan air lalu rapikan dan padatkan adonannya supaya rata dan tidak ada bagian yang menjendol.
- Simpan loyang di kulkas 15 sampai 20 menit supaya adonannya lebih firm, sambil memanaskan oven di suhu 190 sampai 200 derajat.
- Tusuk-tusuk bagian dasar adonan dengan garpu yang dibasahi air supaya tidak terlalu banyak gelembung.
- Panggang 15 menit di suhu tinggi, lalu turunkan suhunya ke 170 derajat dan lanjutkan memanggang sampai warnanya cokelat dan benar-benar kering. Jangan buka tutup oven selama proses ini.
- Selagi masih panas, tekan bagian tengah kulit sus supaya bentuknya rata seperti mangkuk.
- Kocok whipping cream dingin sampai kental saja, jangan sampai kaku.
- Lembutkan pastry cream yang sudah dingin sampai creamy.
- Masukkan setengah bagian whipping cream ke pastry cream sebagai pancingan lalu aduk, kemudian masukkan sisanya dan aduk sampai rata saja sehingga menjadi krim diplomat.
- Pindahkan krim diplomat ke plastik segitiga lalu isi setiap kulit sus sampai penuh.
- Tata buah-buahan seperti stroberi, anggur, kiwi dan blueberry di atas krimnya.
- Encerkan neutral glaze dengan sedikit air lalu panaskan sebentar di microwave, kemudian oleskan ke buah-buahan supaya mengkilap.
Ingredients
Diplomat cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the egg yolks, granulated sugar, cornstarch, salt and vanilla into a saucepan with the heat off and stir until combined.
- Pour in the liquid milk and whisk thoroughly, including around the edges of the pan, so the pastry cream comes out smooth.
- Turn on the heat and cook, stirring constantly, until the cream thickens and starts to bubble and pop, then take it off the heat.
- Cover the surface of the pastry cream with plastic wrap pressed directly onto it so it does not sweat or form a skin, then chill it until completely cold.
- For the choux shells, put the water, liquid milk, unsalted butter, sugar, salt and vanilla in a pan and bring it to a rolling boil.
- Lower the heat and add all of the medium protein flour at once.
- Cook, stirring constantly, until the liquid is fully absorbed into the flour, then keep going for another 1 to 2 minutes over low heat so the dough dries out properly.
- Take the dough off the heat and let it cool until it is no longer hot.
- Add the eggs one at a time, beating with a mixer until the dough is smooth and even.
- Transfer the dough into a piping bag and snip only a small opening.
- Brush each cup of a muffin pan with butter so the dough will not stick.
- Pipe the dough following the shape of the cups, keeping it thin and only halfway up the sides since it will rise.
- Wet your fingers with water and smooth the dough so it is even with no lumpy patches.
- Chill the pan for 15 to 20 minutes so the dough firms up, meanwhile preheating the oven to 190 to 200 C.
- Prick the base of each shell with a fork dipped in water so it does not bubble up too much.
- Bake for 15 minutes at the high temperature, then lower it to 170 C and keep baking until the shells are brown and completely dry. Do not open the oven during this time.
- While they are still hot, press down the centre of each shell so it forms an even bowl shape.
- Whip the cold whipping cream only until thick, never until stiff.
- Loosen the chilled pastry cream until it is creamy again.
- Stir half of the whipped cream into the pastry cream to bring the textures together, then add the rest and fold just until combined to make the diplomat cream.
- Transfer the diplomat cream into a piping bag and fill each choux shell.
- Arrange fruit such as strawberries, grapes, kiwi and blueberries on top of the cream.
- Thin the neutral glaze with a little water and warm it briefly in the microwave, then brush it over the fruit so it shines.
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