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Choux au craquelin is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step
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1. Mix softened butter at room temperature with a spatula, add sugar, and mix. 2. Sift the flour and mix it into a lump.
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3. Put the dough between parchment paper and roll it out to a thickness of about 4-5mm. 4. Harden in the refrigerator.
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1. Put butter, salt, water, and milk in a pot and boil until bubbles rise. 2. Remove the pot from the heat, sift the flour and mix. 3. Heat again over low heat and stir-fry. (About 1-2 minutes)
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4. Put in a bowl, cool slightly, divide eggs into 3 times, and mix. 5. Pour into a piping bag fitted with a round tip (I used a 17mm) and squeeze into an oven pan.
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6. Cut the hardened cookies with a circular cutter (5cm) and place them on top of the choux dough.
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7. Bake for 17 minutes in a 190-degree oven, then lower the temperature to 165 degrees and bake for another 20 minutes. (Preheat 210 degrees, *Never open the oven door while baking. The sugar will be crushed.) Making milk-flavored cream (all ingredients are cold)
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8. Add about 50g of whipped cream to the mascarpone cheese and whip at low speed so that there are no lumps.
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9. Add the rest of the fresh cream, sugar, and condensed milk and whip it on an ice ball to make firm cream.
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10. Cut the bottom of the cookie choux (not all the way) and fill it with cream. 11. Finish by sprinkling powdered sugar.
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