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.
Mode Masak
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.
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