Choux series! PANDAN & CHEESE CHOUX~
Choux Pandan Krim Keju
Pandan Choux Puffs with Cheese Cream
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kuning telur, gula pasir, maizena, vanila, dan garam, lalu aduk sampai rata.
- Tuang susu cair sedikit demi sedikit sambil diaduk sampai benar-benar rata dan tidak ada gumpalan.
- Masukkan keju cedar parut lalu masak di api kecil sambil terus diaduk sampai adonan mengental dan meletup-letup.
- Blender fla dengan hand blender kalau ingin teksturnya benar-benar halus tanpa potongan keju.
- Tutup permukaan fla dengan plastik supaya tidak berkulit, dinginkan, lalu simpan di kulkas.
- Didihkan mentega tawar, susu cair, air, garam, dan gula dalam panci sampai mendidih kuat.
- Kecilkan api, masukkan tepung protein sedang, lalu masak sambil diaduk 45 detik sampai 1 menit sampai adonan menyatu dan kering.
- Angkat adonan dan sebar di wadah supaya cepat dingin, lalu tunggu sampai tidak panas lagi.
- Masukkan vanila dan pasta pandan, lalu aduk sebentar sampai warnanya rata.
- Masukkan telur bertahap sambil diaduk sampai adonan licin, tidak terlalu encer dan tidak terlalu kental.
- Masukkan adonan ke plastik segitiga bermata bintang lalu semprotkan bentuk kue sus di atas loyang.
- Panggang di oven yang sudah dipanaskan 190 derajat selama sekitar 20 menit, lalu turunkan suhunya dan lanjutkan memanggang sampai kering tanpa membuka oven.
- Keluarkan kue sus dan diamkan sampai tidak panas lagi.
- Mixer fla keju yang dingin sampai kembali lembut dan creamy, lalu masukkan ke plastik segitiga.
- Belah kue sus, isi dengan fla keju yang banyak sampai terlihat di pinggirnya, lalu tutup kembali.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the egg yolks, sugar, cornstarch, vanilla and salt and whisk until smooth.
- Pour in the milk a little at a time while whisking until fully combined with no lumps.
- Add the grated cheddar, then cook over low heat, stirring constantly, until the custard thickens and starts to bubble.
- Blitz the pastry cream with a hand blender if you want it perfectly smooth without pieces of cheese.
- Press plastic wrap onto the surface so it does not form a skin, cool it, then chill it in the fridge.
- Bring the unsalted butter, milk, water, salt and sugar to a rolling boil in a pot.
- Lower the heat, add the all-purpose flour, and cook while stirring for 45 seconds to 1 minute until the dough comes together and dries out.
- Take the dough off the heat and spread it out so it cools quickly, then wait until it is no longer hot.
- Add the vanilla and pandan paste and stir briefly until the colour is even.
- Add the eggs gradually while mixing until the dough is smooth, neither too runny nor too stiff.
- Transfer the dough to a piping bag fitted with a star tip and pipe choux shapes onto a tray.
- Bake in an oven preheated to 190C for about 20 minutes, then lower the temperature and keep baking until dry, never opening the oven door.
- Take the choux out and let them cool completely.
- Beat the chilled cheese pastry cream until soft and creamy again, then transfer it to a piping bag.
- Split each choux, fill it generously with the cheese cream so it shows at the edges, and put the lid back on.
Mode Masak
Choux series! PANDAN & CHEESE CHOUX~
Choux series! PANDAN & CHEESE CHOUX~
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kuning telur, gula pasir, maizena, vanila, dan garam, lalu aduk sampai rata.
- Tuang susu cair sedikit demi sedikit sambil diaduk sampai benar-benar rata dan tidak ada gumpalan.
- Masukkan keju cedar parut lalu masak di api kecil sambil terus diaduk sampai adonan mengental dan meletup-letup.
- Blender fla dengan hand blender kalau ingin teksturnya benar-benar halus tanpa potongan keju.
- Tutup permukaan fla dengan plastik supaya tidak berkulit, dinginkan, lalu simpan di kulkas.
- Didihkan mentega tawar, susu cair, air, garam, dan gula dalam panci sampai mendidih kuat.
- Kecilkan api, masukkan tepung protein sedang, lalu masak sambil diaduk 45 detik sampai 1 menit sampai adonan menyatu dan kering.
- Angkat adonan dan sebar di wadah supaya cepat dingin, lalu tunggu sampai tidak panas lagi.
- Masukkan vanila dan pasta pandan, lalu aduk sebentar sampai warnanya rata.
- Masukkan telur bertahap sambil diaduk sampai adonan licin, tidak terlalu encer dan tidak terlalu kental.
- Masukkan adonan ke plastik segitiga bermata bintang lalu semprotkan bentuk kue sus di atas loyang.
- Panggang di oven yang sudah dipanaskan 190 derajat selama sekitar 20 menit, lalu turunkan suhunya dan lanjutkan memanggang sampai kering tanpa membuka oven.
- Keluarkan kue sus dan diamkan sampai tidak panas lagi.
- Mixer fla keju yang dingin sampai kembali lembut dan creamy, lalu masukkan ke plastik segitiga.
- Belah kue sus, isi dengan fla keju yang banyak sampai terlihat di pinggirnya, lalu tutup kembali.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the egg yolks, sugar, cornstarch, vanilla and salt and whisk until smooth.
- Pour in the milk a little at a time while whisking until fully combined with no lumps.
- Add the grated cheddar, then cook over low heat, stirring constantly, until the custard thickens and starts to bubble.
- Blitz the pastry cream with a hand blender if you want it perfectly smooth without pieces of cheese.
- Press plastic wrap onto the surface so it does not form a skin, cool it, then chill it in the fridge.
- Bring the unsalted butter, milk, water, salt and sugar to a rolling boil in a pot.
- Lower the heat, add the all-purpose flour, and cook while stirring for 45 seconds to 1 minute until the dough comes together and dries out.
- Take the dough off the heat and spread it out so it cools quickly, then wait until it is no longer hot.
- Add the vanilla and pandan paste and stir briefly until the colour is even.
- Add the eggs gradually while mixing until the dough is smooth, neither too runny nor too stiff.
- Transfer the dough to a piping bag fitted with a star tip and pipe choux shapes onto a tray.
- Bake in an oven preheated to 190C for about 20 minutes, then lower the temperature and keep baking until dry, never opening the oven door.
- Take the choux out and let them cool completely.
- Beat the chilled cheese pastry cream until soft and creamy again, then transfer it to a piping bag.
- Split each choux, fill it generously with the cheese cream so it shows at the edges, and put the lid back on.
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