Garing & lumer! SUS KERING COKLAT
Resep
Crispy Chocolate Filled Mini Choux
Bahan
Adonan sus:
Filling coklat :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 160 gr air, 60 gr mentega tawar, 3 gr garam, dan 7 gr gula ke dalam panci.
- Panaskan oven di suhu 190 sampai 200 derajat.
- Tambahkan vanilla ekstrak lalu masak sampai campurannya mendidih heboh.
- Kecilkan api sekecil mungkin lalu masukkan 80 gr tepung serba guna sambil diaduk cepat.
- Masak di api kecil kurang lebih 1 menit sampai adonan menggumpal jadi satu dan tidak menempel di panci.
- Pindahkan adonan ke wadah, ratakan, lalu tunggu sampai hangat kuku.
- Masukkan telur pertama sedikit demi sedikit sambil terus diaduk.
- Masukkan 1/2 sdt baking powder lalu aduk sampai rata.
- Masukkan telur kedua dan aduk sampai adonan halus dan tidak terlalu basah.
- Masukkan adonan ke plastik segitiga dengan spuit bintang.
- Semprotkan adonan kecil-kecil di atas loyang atau teflon dengan jarak antar adonan.
- Basahi ujung jari dengan air lalu tekan ujung adonan yang runcing supaya rapi.
- Panggang di suhu 190 sampai 200 derajat selama 15 menit dengan api tinggi.
- Turunkan suhu ke 160 sampai 165 derajat lalu panggang 10 menit lagi.
- Keluarkan lalu diamkan di suhu ruang 10 sampai 15 menit sampai dingin.
- Panggang lagi di suhu 140 sampai 150 derajat selama 5 sampai 8 menit supaya benar-benar garing.
- Taruh 100 gr dark chocolate dan 100 gr whipping cream cair di wadah tahan panas.
- Tim di atas air panas sambil diaduk sampai coklatnya meleleh dan ganache halus.
- Masukkan ganache ke plastik segitiga lalu tunggu sampai tidak panas lagi.
- Semprotkan ganache ke dalam sus kering yang sudah dingin.
Ingredients
Choux pastry:
Chocolate filling :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 160 g of water, 60 g of unsalted butter, 3 g of salt, and 7 g of sugar in a saucepan.
- Preheat the oven to 190 to 200C.
- Add vanilla extract and cook until the mixture comes to a rolling boil.
- Turn the heat right down and add 80 g of all-purpose flour, stirring quickly.
- Cook over low heat for about 1 minute until the dough clumps into one mass and no longer sticks to the pan.
- Transfer the dough to a bowl, spread it out, and wait until it is only lukewarm.
- Add the first egg a little at a time while stirring constantly.
- Add 1/2 tsp of baking powder and stir until combined.
- Add the second egg and mix until the batter is smooth and not too wet.
- Transfer the batter into a piping bag fitted with a star tip.
- Pipe small mounds onto a tray or non-stick pan, leaving space between them.
- Wet your fingertip and press down any sharp peaks so they look neat.
- Bake at 190 to 200C for 15 minutes at high heat.
- Lower the oven to 160 to 165C and bake for another 10 minutes.
- Take them out and leave them at room temperature for 10 to 15 minutes until cool.
- Bake again at 140 to 150C for 5 to 8 minutes so they turn really crisp.
- Put 100 g of dark chocolate and 100 g of liquid whipping cream in a heatproof bowl.
- Melt over hot water, stirring until the chocolate melts and the ganache is smooth.
- Transfer the ganache into a piping bag and let it cool until it is no longer hot.
- Pipe the ganache into the cooled choux shells.
Cook Mode
Garing & lumer! SUS KERING COKLAT
Crispy Chocolate Filled Mini Choux
Garing & lumer! SUS KERING COKLAT
Garing & lumer! SUS KERING COKLAT
Bahan
Adonan sus:
Filling coklat :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 160 gr air, 60 gr mentega tawar, 3 gr garam, dan 7 gr gula ke dalam panci.
- Panaskan oven di suhu 190 sampai 200 derajat.
- Tambahkan vanilla ekstrak lalu masak sampai campurannya mendidih heboh.
- Kecilkan api sekecil mungkin lalu masukkan 80 gr tepung serba guna sambil diaduk cepat.
- Masak di api kecil kurang lebih 1 menit sampai adonan menggumpal jadi satu dan tidak menempel di panci.
- Pindahkan adonan ke wadah, ratakan, lalu tunggu sampai hangat kuku.
- Masukkan telur pertama sedikit demi sedikit sambil terus diaduk.
- Masukkan 1/2 sdt baking powder lalu aduk sampai rata.
- Masukkan telur kedua dan aduk sampai adonan halus dan tidak terlalu basah.
- Masukkan adonan ke plastik segitiga dengan spuit bintang.
- Semprotkan adonan kecil-kecil di atas loyang atau teflon dengan jarak antar adonan.
- Basahi ujung jari dengan air lalu tekan ujung adonan yang runcing supaya rapi.
- Panggang di suhu 190 sampai 200 derajat selama 15 menit dengan api tinggi.
- Turunkan suhu ke 160 sampai 165 derajat lalu panggang 10 menit lagi.
- Keluarkan lalu diamkan di suhu ruang 10 sampai 15 menit sampai dingin.
- Panggang lagi di suhu 140 sampai 150 derajat selama 5 sampai 8 menit supaya benar-benar garing.
- Taruh 100 gr dark chocolate dan 100 gr whipping cream cair di wadah tahan panas.
- Tim di atas air panas sambil diaduk sampai coklatnya meleleh dan ganache halus.
- Masukkan ganache ke plastik segitiga lalu tunggu sampai tidak panas lagi.
- Semprotkan ganache ke dalam sus kering yang sudah dingin.
Ingredients
Choux pastry:
Chocolate filling :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 160 g of water, 60 g of unsalted butter, 3 g of salt, and 7 g of sugar in a saucepan.
- Preheat the oven to 190 to 200C.
- Add vanilla extract and cook until the mixture comes to a rolling boil.
- Turn the heat right down and add 80 g of all-purpose flour, stirring quickly.
- Cook over low heat for about 1 minute until the dough clumps into one mass and no longer sticks to the pan.
- Transfer the dough to a bowl, spread it out, and wait until it is only lukewarm.
- Add the first egg a little at a time while stirring constantly.
- Add 1/2 tsp of baking powder and stir until combined.
- Add the second egg and mix until the batter is smooth and not too wet.
- Transfer the batter into a piping bag fitted with a star tip.
- Pipe small mounds onto a tray or non-stick pan, leaving space between them.
- Wet your fingertip and press down any sharp peaks so they look neat.
- Bake at 190 to 200C for 15 minutes at high heat.
- Lower the oven to 160 to 165C and bake for another 10 minutes.
- Take them out and leave them at room temperature for 10 to 15 minutes until cool.
- Bake again at 140 to 150C for 5 to 8 minutes so they turn really crisp.
- Put 100 g of dark chocolate and 100 g of liquid whipping cream in a heatproof bowl.
- Melt over hot water, stirring until the chocolate melts and the ganache is smooth.
- Transfer the ganache into a piping bag and let it cool until it is no longer hot.
- Pipe the ganache into the cooled choux shells.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
