KUE SUS CRUNCHY! 100 % JADI! | Luvita Ho
VANILLA DIPLOMAT CREAM
Crunchy Craquelin Cream Puffs
Bahan
ADONAN SUS (CHOUX):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan susu cair bersama vanilla extract di api kecil sampai hampir mendidih.
- Di mangkuk lain aduk dua kuning telur dengan gula pasir, pati jagung, dan sedikit garam sampai rata.
- Tuang sedikit susu panas ke campuran telur sambil diaduk, lanjutkan bertahap sampai setengah susu masuk.
- Tuang campuran telur kembali ke panci berisi sisa susu.
- Masak di api kecil sambil terus diaduk sampai kental dan meletup-letup.
- Angkat dan pindahkan pastry cream ke wadah lain.
- Tutup dengan plastic wrap yang menempel langsung ke permukaan krim, lalu dinginkan di kulkas.
- Untuk craquelin, kocok mentega tawar suhu ruang dengan gula pasir sampai tercampur rata.
- Masukkan tepung serba guna dan aduk sampai menyatu.
- Pindahkan adonan craquelin ke antara dua lembar kertas roti.
- Giling setebal 1,5 sampai 2 mm, lalu bekukan di freezer sampai keras.
- Untuk adonan sus, masak susu cair, air, mentega tawar, gula pasir, dan garam sampai benar-benar mendidih.
- Kecilkan api paling kecil, masukkan tepung terigu, dan aduk cepat sampai adonan kering dan tidak lengket di panci.
- Terus masak sambil diaduk 30 detik sampai 1 menit supaya benar-benar kering, lalu angkat.
- Pindahkan adonan ke mangkuk dan lebarkan, tunggu sampai benar-benar tidak panas.
- Kocok lepas telur, lalu masukkan sedikit demi sedikit ke adonan sambil diaduk sampai licin dan mengilap.
- Pindahkan adonan sus ke piping bag yang sudah dipasang spuit bulat.
- Panaskan oven di suhu 190 derajat.
- Semprotkan adonan di loyang dengan jarak antar adonan.
- Potong craquelin beku dengan ring seukuran adonan sus, lalu letakkan satu potong di atas tiap adonan.
- Panggang di suhu 190 derajat selama 20-25 menit sampai matang.
- Keluarkan dan diamkan di suhu ruang 15 menit, lalu panggang lagi di suhu 160 derajat selama 10-15 menit supaya garingnya tahan lama.
- Lembutkan pastry cream yang sudah dingin dengan whisk sampai benar-benar halus.
- Kocok whipping cream dingin sampai kental saja, jangan sampai kaku.
- Masukkan sedikit whipped cream ke pastry cream dan aduk rata, lalu masukkan sisanya dan aduk sampai menyatu jadi diplomat cream.
- Pindahkan diplomat cream ke piping bag dan simpan di kulkas sampai dipakai.
- Setelah sus dingin, lubangi bagian bawahnya lalu isi penuh dengan diplomat cream.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat the milk with the vanilla extract over low heat until almost boiling.
- In another bowl whisk two egg yolks with the sugar, cornstarch, and a pinch of salt until combined.
- Pour a little hot milk into the egg mixture while stirring, continuing gradually until half the milk is incorporated.
- Pour the egg mixture back into the pot with the remaining milk.
- Cook over low heat, stirring constantly, until thick and bubbling.
- Remove from the heat and transfer the pastry cream to another container.
- Cover with plastic wrap pressed directly onto the surface of the cream, then chill in the fridge.
- For the craquelin, beat room temperature unsalted butter with sugar until evenly combined.
- Add the all-purpose flour and mix until it comes together.
- Transfer the craquelin dough between two sheets of baking paper.
- Roll it out 1.5 to 2 mm thick, then freeze until firm.
- For the choux, cook the milk, water, unsalted butter, sugar, and salt until fully boiling.
- Lower the heat to minimum, add the flour, and stir quickly until the dough is dry and no longer sticks to the pot.
- Keep cooking and stirring for 30 seconds to 1 minute so it dries completely, then remove from the heat.
- Transfer the dough to a bowl and spread it out, waiting until it is no longer hot.
- Lightly beat the eggs, then add them to the dough a little at a time, mixing until smooth and glossy.
- Transfer the choux dough to a piping bag fitted with a round tip.
- Preheat the oven to 190 degrees Celsius.
- Pipe the dough onto a baking tray, spacing the mounds apart.
- Cut the frozen craquelin with a ring the same size as the choux mounds and place one disc on each.
- Bake at 190 degrees Celsius for 20 to 25 minutes until done.
- Take them out and rest at room temperature for 15 minutes, then bake again at 160 degrees Celsius for 10 to 15 minutes so the crispness lasts.
- Loosen the chilled pastry cream with a whisk until completely smooth.
- Whip the cold whipping cream just until thickened, not stiff.
- Fold a little whipped cream into the pastry cream to loosen it, then add the rest and mix until it becomes a smooth diplomat cream.
- Transfer the diplomat cream to a piping bag and keep it in the fridge until needed.
- Once the puffs are cool, poke a hole in the bottom of each and fill them with the diplomat cream.
Mode Masak
KUE SUS CRUNCHY! 100 % JADI! | Luvita Ho
KUE SUS CRUNCHY! 100 % JADI! | Luvita Ho
Bahan
ADONAN SUS (CHOUX):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan susu cair bersama vanilla extract di api kecil sampai hampir mendidih.
- Di mangkuk lain aduk dua kuning telur dengan gula pasir, pati jagung, dan sedikit garam sampai rata.
- Tuang sedikit susu panas ke campuran telur sambil diaduk, lanjutkan bertahap sampai setengah susu masuk.
- Tuang campuran telur kembali ke panci berisi sisa susu.
- Masak di api kecil sambil terus diaduk sampai kental dan meletup-letup.
- Angkat dan pindahkan pastry cream ke wadah lain.
- Tutup dengan plastic wrap yang menempel langsung ke permukaan krim, lalu dinginkan di kulkas.
- Untuk craquelin, kocok mentega tawar suhu ruang dengan gula pasir sampai tercampur rata.
- Masukkan tepung serba guna dan aduk sampai menyatu.
- Pindahkan adonan craquelin ke antara dua lembar kertas roti.
- Giling setebal 1,5 sampai 2 mm, lalu bekukan di freezer sampai keras.
- Untuk adonan sus, masak susu cair, air, mentega tawar, gula pasir, dan garam sampai benar-benar mendidih.
- Kecilkan api paling kecil, masukkan tepung terigu, dan aduk cepat sampai adonan kering dan tidak lengket di panci.
- Terus masak sambil diaduk 30 detik sampai 1 menit supaya benar-benar kering, lalu angkat.
- Pindahkan adonan ke mangkuk dan lebarkan, tunggu sampai benar-benar tidak panas.
- Kocok lepas telur, lalu masukkan sedikit demi sedikit ke adonan sambil diaduk sampai licin dan mengilap.
- Pindahkan adonan sus ke piping bag yang sudah dipasang spuit bulat.
- Panaskan oven di suhu 190 derajat.
- Semprotkan adonan di loyang dengan jarak antar adonan.
- Potong craquelin beku dengan ring seukuran adonan sus, lalu letakkan satu potong di atas tiap adonan.
- Panggang di suhu 190 derajat selama 20-25 menit sampai matang.
- Keluarkan dan diamkan di suhu ruang 15 menit, lalu panggang lagi di suhu 160 derajat selama 10-15 menit supaya garingnya tahan lama.
- Lembutkan pastry cream yang sudah dingin dengan whisk sampai benar-benar halus.
- Kocok whipping cream dingin sampai kental saja, jangan sampai kaku.
- Masukkan sedikit whipped cream ke pastry cream dan aduk rata, lalu masukkan sisanya dan aduk sampai menyatu jadi diplomat cream.
- Pindahkan diplomat cream ke piping bag dan simpan di kulkas sampai dipakai.
- Setelah sus dingin, lubangi bagian bawahnya lalu isi penuh dengan diplomat cream.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat the milk with the vanilla extract over low heat until almost boiling.
- In another bowl whisk two egg yolks with the sugar, cornstarch, and a pinch of salt until combined.
- Pour a little hot milk into the egg mixture while stirring, continuing gradually until half the milk is incorporated.
- Pour the egg mixture back into the pot with the remaining milk.
- Cook over low heat, stirring constantly, until thick and bubbling.
- Remove from the heat and transfer the pastry cream to another container.
- Cover with plastic wrap pressed directly onto the surface of the cream, then chill in the fridge.
- For the craquelin, beat room temperature unsalted butter with sugar until evenly combined.
- Add the all-purpose flour and mix until it comes together.
- Transfer the craquelin dough between two sheets of baking paper.
- Roll it out 1.5 to 2 mm thick, then freeze until firm.
- For the choux, cook the milk, water, unsalted butter, sugar, and salt until fully boiling.
- Lower the heat to minimum, add the flour, and stir quickly until the dough is dry and no longer sticks to the pot.
- Keep cooking and stirring for 30 seconds to 1 minute so it dries completely, then remove from the heat.
- Transfer the dough to a bowl and spread it out, waiting until it is no longer hot.
- Lightly beat the eggs, then add them to the dough a little at a time, mixing until smooth and glossy.
- Transfer the choux dough to a piping bag fitted with a round tip.
- Preheat the oven to 190 degrees Celsius.
- Pipe the dough onto a baking tray, spacing the mounds apart.
- Cut the frozen craquelin with a ring the same size as the choux mounds and place one disc on each.
- Bake at 190 degrees Celsius for 20 to 25 minutes until done.
- Take them out and rest at room temperature for 15 minutes, then bake again at 160 degrees Celsius for 10 to 15 minutes so the crispness lasts.
- Loosen the chilled pastry cream with a whisk until completely smooth.
- Whip the cold whipping cream just until thickened, not stiff.
- Fold a little whipped cream into the pastry cream to loosen it, then add the rest and mix until it becomes a smooth diplomat cream.
- Transfer the diplomat cream to a piping bag and keep it in the fridge until needed.
- Once the puffs are cool, poke a hole in the bottom of each and fill them with the diplomat cream.
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