Choux au Craquelin / Cripsy Cream Puff, no fail recipe
#酥皮泡芙 #泡芙 #creampuff #chouxpastry #chouxaucanquelin

The sweet and crunchy Choux au Craquelin makes the most delicious dessert bites for afternoon tea or parties. The most common problem with making puff pastry is that it collapses as soon as it comes out of the oven or it can't rise at all, or it's not hollow inside. After watching this video, I believe you will make a perfect crispy puff pastry.

Cream patisserie :    • 闪电泡芙外酥内软超成功配方好吃到爆 Superb Eclair R...  

Reasons that my Choux are not rising :
the dough wasn't dehydrated enough on the stove
the dough didn't mix well with eggs
craquelin dough is too thick
the baking temperature is not high enough

Reasons that my cream puff collapses
didn't cook for long enough
the baking temperature is not high enough
the dough is too liquid
open the oven during baking

INGREDIENTS
☘This recipe is to make 1920 choux au craquelin
Craquelin Dough
Cake flour 35g
Unsalted butter (softened) 30g
Icing sugar 20g

Choux dough
Unsalted butter 35g
Caster sugar 6g
Salt 1g
Bakers flour 55g
Egg 90100g 2 small egg with 5055g each
Water 45g
Milk 40g

Cream Fillings
Cream 400g
Vanilla extract 5g
Icing sugar 35g

☘ ** Preheat the oven to 195C/385F
** Bake at 195C/385F for 18 minutes, then adjust to 170C/340F for 8 minutes until golden brown

☘ Please adjust the baking temperature and baking time according to the oven and the pan you use.

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這個酥皮泡芙個個蓬松酥脆實在是太好吃了。做酥皮泡芙最常見的問題就是一出爐回縮或者根本膨脹不起來裡面也不是空心的有時還會出現凹底的現象。今天的視頻會為大家一一解答。

卡仕達餡制作視頻   • 闪电泡芙外酥内软超成功配方好吃到爆 Superb Eclair R...  

導致泡芙長不高有以下幾點原因
泡芙面團糊化不足水分較多
雞蛋和面團沒有充分混合均勻
酥皮面團太厚
烤箱溫度不夠高

導致泡芙塌陷回縮有以下幾點原因
烤制時間不足或者烤箱溫度不夠高
泡芙面團太稀
烤制期間打開烤箱

原料
☘此配方可制作1920個酥皮小泡芙
酥皮部分
低筋面粉 35克
無鹽黃油 (軟化) 30克
糖粉 20克

泡芙部分
無鹽黃油 35克
細砂糖 6克
鹽 1克
高筋面粉 55克
雞蛋液 90100克大約2個5055克雞蛋
水 45克
牛奶 40克

奶油餡
奶油 400克
香草精華 5克
糖粉 35克

☘**預熱烤箱至195C/385F
** 195C/385F烤18分鐘調至170C/340F繼續烤8分鐘至上色

☘請根據您用的模具和自己烤箱來適當調整溫度和時間。