Choux Au Craquelin / Crunchy Eclairs
Ingredients
- Vanilla cream (I use pandan paste)
- 2 egg yolks
- 60 gr sugar
- 25 gr cornstarch
- 240 ml liquid milk
- 1 tsp vanilla (I use pandan paste)
- 180 gr liquid whip cream
Craquelin
- 50 gr margarine
- 50 gr palm sugar (me: granulated sugar)
- 50 gr wheat flour
- Enough red and green coloring
- Choux pastry
- 130 ml of water
- 50 gr margarine
- 1/4 tsp salt
- 70 gr wheat flour
- 2 eggs
How to Make Cream
- 1. Mix egg yolks and sugar, stir until creamy. Add cornstarch, mix well.
- 2. Put the liquid milk in a saucepan, heat it using low heat, after the liquid milk is hot, remove it and pour it little by little into the egg yolk mixture, while stirring.
- 3. Cook again while stirring until the mixture boils, explodes and thickens.
- 4. Transfer to another container and cover with plastic wrap touching the dough, put in the refrigerator until cold.
- 5. Mixer whipcream until thickened. Mix cream mixture with pandan paste, mixer until smooth. Then mix with whip cream, mixer until smooth. Put it in a plastic triangle, let it cool in the refrigerator.
How to Make Craquelin
- 1. Mix margarine and sugar until smooth. Add flour, mix well. Divide the dough into two, coloring each.
- 2. Roll out each dough about 0.2 cm then put it in the freezer for about 30 minutes.
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