Рет қаралды 13,060
One of my favorites desserts to eat. This recipe is very technical to make so make sure to follow every steps in the video. The most important thing is DO NOT OPEN THE OVEN DOOR DURING THE FIRST 30 MINUTES! or else the puffs will collapse. This video/recipe has 1 and a half batch so there's around 40 puffs depending on the size too. Enjoy!
choux paste: 354g of water, 172.5g of unsalted butter, 202.5g of all purpose flour, 339g of beaten eggs, 1/2 tsp sea salt, 4+1/2 tsp sugar, 1 tsp vanilla
cookie dough: 115g of unsalted butter, a pinch of salt, 130g of light brown sugar, 130g of all purpose flour
salted caramel pastry cream: 225g of white sugar, 1 tsp of sea salt, 180g of whipping cream (hot), 720g of fresh milk, 45g of cornstarch, 4+1/2 tsp vanilla essence, 4+1/2 egg yolks, 1+1/2 whole eggs, 67.5g of unsalted butter (softened), 360g of whipping cream (cold).
equipment needed: large bowls, 2 inch cookie cutter, rolling pin, spatula, sifter, few pieces of baking paper, silicon mat/baking paper, large pot, hand mixer/whisk, large round piping tip, piping bags, toothpick,