Cookies & Cream puffs! #CHOUXSERIES
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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.
Mode Masak
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.
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