Group A: - 80gr butter - 100ml Milk - 100ml water - 10gr sugar Group B: - 120gr Plain Flour Group C: - 4 eggs
Crunchy crumb top:
- 100gr sugar - 100gr butter - 75gr flour Methods: 1. Mix sugar and butter until soft 2. add Flour 3. Refrigerate for 20 mins
Methods for choux: 1. pre-heat oven at 200C 2. boil group A, reduce heat. 3. add B, stir until the mixture boil and well incorporated.(be careful not to burn the mixture). 4. take off from heat. Cool the mixture until about 60C. 5. add C, one at a time. 6. pipe mixture on a baking tray with plain or star nozzle. 7. Roll a thin layer of Crunchy crumb top and placed it on top of chux pastry. 7. bake in about 15-25mins (depending on the oven).
Salted Caramel Sauce
- 120gr granulated sugar - 100ml cream - 120gr chilled salted butter - 8gr rock salt
Methods: 1. heat 1/3 of sugar in low heat, as soon as the sugar turn brownish add the remaining sugar. 2. swirl the pan, making sure they're not burned. 3. once it turn dark amber color, pour the cream (careful as it will splashed) 4. lastly add the butter, and let it melt. 5. Stir the sauce making sure there's no lump. 6. Refrigerate and use it next day.
yummy look perfectly edible to me, & I like the texture
ReplyDeletethank you :D
Deletethe recipe would be nice thanks Jessica, doesn't look like normal choux paste?
ReplyDeletebruce
it's normal choux pastry recipe, Bruce.
DeleteChoux pastry:
Group A:
- 80gr butter
- 100ml Milk
- 100ml water
- 10gr sugar
Group B:
- 120gr Plain Flour
Group C:
- 4 eggs
Crunchy crumb top:
- 100gr sugar
- 100gr butter
- 75gr flour
Methods:
1. Mix sugar and butter until soft
2. add Flour
3. Refrigerate for 20 mins
Methods for choux:
1. pre-heat oven at 200C
2. boil group A, reduce heat.
3. add B, stir until the mixture boil and well incorporated.(be careful not to burn the mixture).
4. take off from heat. Cool the mixture until about 60C.
5. add C, one at a time.
6. pipe mixture on a baking tray with plain or star nozzle.
7. Roll a thin layer of Crunchy crumb top and placed it on top of chux pastry.
7. bake in about 15-25mins (depending on the oven).
Salted Caramel Sauce
- 120gr granulated sugar
- 100ml cream
- 120gr chilled salted butter
- 8gr rock salt
Methods:
1. heat 1/3 of sugar in low heat, as soon as the sugar turn brownish add the remaining sugar.
2. swirl the pan, making sure they're not burned.
3. once it turn dark amber color, pour the cream (careful as it will splashed)
4. lastly add the butter, and let it melt.
5. Stir the sauce making sure there's no lump.
6. Refrigerate and use it next day.
Salted Caramel cream:
- 300ml Whipped cream
- 125gr icing sugar
- 80ml salted caramel sauce
methods:
1. whipped cream until soft peak
2. add icing sugar and salted caramel sauce
3. whipped it until stiff
Enjoy! and Happy Baking!
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