Cookies & Cream puffs! #CHOUXSERIES
Resep
Cookies and Cream Choux Puffs
Bahan
Adonan sus:
Topping craquelin:
Cookies & cream filling:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 60 gr mentega tawar suhu ruang dengan 50 gr gula caster untuk craquelin.
- Tambahkan sejumput garam dan sedikit vanilla.
- Aduk sampai mentega dan gula menyatu halus tanpa butiran.
- Ayak 50 gr tepung serba guna ke dalam adonan.
- Tambahkan 10 gr black cocoa powder.
- Aduk sampai rata saja.
- Gilas adonan craquelin di antara dua kertas baking sampai setebal 1,5 sampai 2 mm.
- Simpan di freezer sekitar 5 menit sampai setengah mengeras.
- Cetak bulatan craquelin seukuran diameter sus.
- Tutup lalu simpan lagi di freezer sampai benar-benar beku.
- Panaskan oven di suhu 190 derajat.
- Masukkan 65 gr susu cair, 65 gr air, 8 gr gula pasir, 3 gr garam, dan 60 gr mentega tawar ke dalam panci.
- Masak sampai mendidih heboh dan meletup-letup.
- Kecilkan api lalu masukkan 70 gr tepung serba guna sambil diaduk cepat.
- Masak di api kecil 30 detik sampai 1 menit sampai adonan menyatu dan benar-benar kering.
- Pindahkan adonan ke wadah lalu diamkan sampai uapnya hilang dan tidak panas lagi.
- Masukkan telur pertama lalu aduk sampai menyatu.
- Masukkan telur kedua lalu aduk dengan whisk sampai adonan halus.
- Masukkan adonan ke plastik segitiga dengan spuit bulat diameter 1,5 cm.
- Semprotkan adonan bulat di atas loyang beralas silpat dengan jarak antar adonan.
- Ambil craquelin beku lalu letakkan satu di atas tiap bulatan sus.
- Panggang di suhu 190 derajat selama 25 sampai 30 menit.
- Keluarkan, diamkan 15 menit, lalu panggang lagi di suhu 160 derajat selama 10 menit supaya garing.
- Diamkan 275 gr cream cheese di suhu ruang 15 menit sampai lunak.
- Masukkan 50 gr gula halus.
- Masukkan 30 gr isian oreo yang sudah dilembutkan.
- Aduk dengan whisk sampai benar-benar halus tanpa gumpalan.
- Tuang 275 gr whipping cream dingin sedikit demi sedikit sambil terus diaduk.
- Aduk terus sampai adonan mengental seperti mousse.
- Masukkan 8 sampai 10 keping oreo yang sudah dihancurkan lalu folding.
- Simpan isian di kulkas sampai agak firm.
- Pindahkan isian ke plastik segitiga.
- Bolongi bagian bawah sus dengan spuit atau sumpit.
- Isi tiap sus sampai krimnya keluar sedikit dan susnya terasa berat.
Ingredients
Choux pastry:
Craquelin topping:
Cookies & cream filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- For the craquelin, mix 60 g of room temperature unsalted butter with 50 g of caster sugar.
- Add a pinch of salt and a little vanilla.
- Cream until the butter and sugar form a smooth paste with no grains left.
- Sift 50 g of all-purpose flour into the mixture.
- Add 10 g of black cocoa powder.
- Stir only until evenly combined.
- Roll the craquelin between two sheets of baking paper to 1.5 to 2 mm thick.
- Freeze for about 5 minutes until half firm.
- Cut out discs the same diameter as the choux buns.
- Cover and return them to the freezer until fully frozen.
- Preheat the oven to 190C.
- Put 65 g of milk, 65 g of water, 8 g of sugar, 3 g of salt, and 60 g of unsalted butter in a saucepan.
- Bring it to a hard rolling boil.
- Lower the heat, add 70 g of all-purpose flour, and stir quickly.
- Cook over low heat for 30 seconds to 1 minute until the dough comes together and dries out properly.
- Transfer the dough to a bowl and let it sit until the steam is gone and it is no longer hot.
- Add the first egg and stir until incorporated.
- Add the second egg and whisk until the batter is smooth.
- Transfer the batter into a piping bag with a 1.5 cm round tip.
- Pipe rounds onto a tray lined with a silicone mat, leaving space between them.
- Take the frozen craquelin discs and lay one on top of each round.
- Bake at 190C for 25 to 30 minutes.
- Take them out, rest for 15 minutes, then bake again at 160C for 10 minutes so they crisp up.
- Leave 275 g of cream cheese at room temperature for 15 minutes until soft.
- Add 50 g of icing sugar.
- Add 30 g of softened Oreo filling.
- Whisk until completely smooth with no lumps.
- Pour in 275 g of cold whipping cream a little at a time while whisking constantly.
- Keep whisking until the mixture thickens like a mousse.
- Fold in 8 to 10 crushed Oreo biscuits.
- Chill the filling in the fridge until it firms up a little.
- Transfer the filling into a piping bag.
- Make a hole in the bottom of each choux with a piping tip or a chopstick.
- Fill each one until the cream just comes out and the puff feels heavy.
Cook Mode
Cookies & Cream puffs! #CHOUXSERIES
Cookies and Cream Choux Puffs
Cookies & Cream puffs! #CHOUXSERIES
Cookies & Cream puffs! #CHOUXSERIES
Bahan
Adonan sus:
Topping craquelin:
Cookies & cream filling:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 60 gr mentega tawar suhu ruang dengan 50 gr gula caster untuk craquelin.
- Tambahkan sejumput garam dan sedikit vanilla.
- Aduk sampai mentega dan gula menyatu halus tanpa butiran.
- Ayak 50 gr tepung serba guna ke dalam adonan.
- Tambahkan 10 gr black cocoa powder.
- Aduk sampai rata saja.
- Gilas adonan craquelin di antara dua kertas baking sampai setebal 1,5 sampai 2 mm.
- Simpan di freezer sekitar 5 menit sampai setengah mengeras.
- Cetak bulatan craquelin seukuran diameter sus.
- Tutup lalu simpan lagi di freezer sampai benar-benar beku.
- Panaskan oven di suhu 190 derajat.
- Masukkan 65 gr susu cair, 65 gr air, 8 gr gula pasir, 3 gr garam, dan 60 gr mentega tawar ke dalam panci.
- Masak sampai mendidih heboh dan meletup-letup.
- Kecilkan api lalu masukkan 70 gr tepung serba guna sambil diaduk cepat.
- Masak di api kecil 30 detik sampai 1 menit sampai adonan menyatu dan benar-benar kering.
- Pindahkan adonan ke wadah lalu diamkan sampai uapnya hilang dan tidak panas lagi.
- Masukkan telur pertama lalu aduk sampai menyatu.
- Masukkan telur kedua lalu aduk dengan whisk sampai adonan halus.
- Masukkan adonan ke plastik segitiga dengan spuit bulat diameter 1,5 cm.
- Semprotkan adonan bulat di atas loyang beralas silpat dengan jarak antar adonan.
- Ambil craquelin beku lalu letakkan satu di atas tiap bulatan sus.
- Panggang di suhu 190 derajat selama 25 sampai 30 menit.
- Keluarkan, diamkan 15 menit, lalu panggang lagi di suhu 160 derajat selama 10 menit supaya garing.
- Diamkan 275 gr cream cheese di suhu ruang 15 menit sampai lunak.
- Masukkan 50 gr gula halus.
- Masukkan 30 gr isian oreo yang sudah dilembutkan.
- Aduk dengan whisk sampai benar-benar halus tanpa gumpalan.
- Tuang 275 gr whipping cream dingin sedikit demi sedikit sambil terus diaduk.
- Aduk terus sampai adonan mengental seperti mousse.
- Masukkan 8 sampai 10 keping oreo yang sudah dihancurkan lalu folding.
- Simpan isian di kulkas sampai agak firm.
- Pindahkan isian ke plastik segitiga.
- Bolongi bagian bawah sus dengan spuit atau sumpit.
- Isi tiap sus sampai krimnya keluar sedikit dan susnya terasa berat.
Ingredients
Choux pastry:
Craquelin topping:
Cookies & cream filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- For the craquelin, mix 60 g of room temperature unsalted butter with 50 g of caster sugar.
- Add a pinch of salt and a little vanilla.
- Cream until the butter and sugar form a smooth paste with no grains left.
- Sift 50 g of all-purpose flour into the mixture.
- Add 10 g of black cocoa powder.
- Stir only until evenly combined.
- Roll the craquelin between two sheets of baking paper to 1.5 to 2 mm thick.
- Freeze for about 5 minutes until half firm.
- Cut out discs the same diameter as the choux buns.
- Cover and return them to the freezer until fully frozen.
- Preheat the oven to 190C.
- Put 65 g of milk, 65 g of water, 8 g of sugar, 3 g of salt, and 60 g of unsalted butter in a saucepan.
- Bring it to a hard rolling boil.
- Lower the heat, add 70 g of all-purpose flour, and stir quickly.
- Cook over low heat for 30 seconds to 1 minute until the dough comes together and dries out properly.
- Transfer the dough to a bowl and let it sit until the steam is gone and it is no longer hot.
- Add the first egg and stir until incorporated.
- Add the second egg and whisk until the batter is smooth.
- Transfer the batter into a piping bag with a 1.5 cm round tip.
- Pipe rounds onto a tray lined with a silicone mat, leaving space between them.
- Take the frozen craquelin discs and lay one on top of each round.
- Bake at 190C for 25 to 30 minutes.
- Take them out, rest for 15 minutes, then bake again at 160C for 10 minutes so they crisp up.
- Leave 275 g of cream cheese at room temperature for 15 minutes until soft.
- Add 50 g of icing sugar.
- Add 30 g of softened Oreo filling.
- Whisk until completely smooth with no lumps.
- Pour in 275 g of cold whipping cream a little at a time while whisking constantly.
- Keep whisking until the mixture thickens like a mousse.
- Fold in 8 to 10 crushed Oreo biscuits.
- Chill the filling in the fridge until it firms up a little.
- Transfer the filling into a piping bag.
- Make a hole in the bottom of each choux with a piping tip or a chopstick.
- Fill each one until the cream just comes out and the puff feels heavy.
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.
