[Eng Sub] The Best Croissant Danish with French Halzelnut Praline Creme Patissiere at Home | ASMR

#croissant​ #danish​ #patisserie​ #tart #dessert​ #ASMR #pastry #French​ #fruit #cream #viennoiserie #mousse #甜点 #可颂 #丹麦 #法式 #面包 #千层酥 #牛角包
【Innovation】How to bring a traditional dessert to the next level? The dessert is inspired by the shape of danishes. The shell is inspired by croissants. The filling is creamy and tasty french praline mousseline / creme patissiere. You can't go wrong with this dessert!!!
【Utra Detailed Recipe】It is not only a food ASMR, but also a detailed recipe that you can follow at home! How to make a croissant danish shell? How to make the most famous French praline mousseline? How to make Halzelnut Praline?
✔If you have any questions, comment below and I will answer.
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/ betida
😃Steps and Ingredients🥐
1️⃣Step1: 1st time fermentation & shape butter
【Croissant Danish Dough】
Dough layer:
500g all purpose flour
65g sugar
5g salt
10g instant dry yeast
20g softened unsalted butter
Butter layer:
239g softened unsalted butter
2️⃣Step 2: Make the Hazelnut Praline Creme Patissiere (Mousseline Cream)
【Hazelnut Praline Creme Patissiere (Mousseline Cream)】
4 egg yolks
70g sugar
30g cornstarch
20g all purpose flour
2 cups (500ml) whole milk
1 tsp (5g) vanila extract
1 TBSP （15g) unsalted butter
1/2 cup (100g) hazelnut praline powder*
2/3 cup (150g) unsalted butter
*【Hazelnut Praline Powder/Paste】
60g raw hazelnuts
40g roasted almonds
130g sugar
10g water
【Raspberry sauce】
2 TBSP raspberry jam
0.5 TBSP water
【Raspberry glaze】
2 TBSP raspberry jam
0.5 TBSP water
0.5 TBSP brandy
3️⃣Step 3: Lamination
Some flour for folding
4️⃣Step 4: Shape, 2nd time fermentation, and bake
1 egg
Some milk
5️⃣Step 5: Assembly and decoration
Strawberries, blueberries, raspberries
powered sugar
Musics:
Relaxing Ballad (Alexander Nakarada)
Minumalism (Dar Golan)
Shining Stars
Lovely Piano Song
Isolation Waltz (Bryan Teoh)
The Celebrated Minuet (Rafael Krux)
【经典与创意的碰撞】本菜谱创新之处在于型似丹麦酥，口感是牛角包（可颂），馅竟然是清甜可口的榛子卡仕达酱！全世界最好吃的丹麦酥。高颜值好吃不腻的法式甜品在家也能做！
【满满干货】可颂千层酥皮的发酵开酥全过程 + 最经典法式甜点焦糖榛果慕斯林馅（榛子卡仕达酱）制作全过程 + 焦糖榛果制作 = 精确配比与心得！
#Frenchdessert #croissant #danishes #pralinecremepatissiere #pralinemousseline #法式甜点 #可颂 #牛角包 #丹麦酥皮面包 #焦糖榛果 #法式慕斯林奶油馅 #穆斯林奶油馅 #卡仕达酱 #ASMR
✔如有问题，请在下方评论，我会一一解答。
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😃步骤与原材料🥐
1️⃣第一步：第一次发酵和黄油整形
【千层酥皮】
水油皮：
500克高筋面粉
65克白糖
5克盐
10克高活性酵母
20克无盐黄油（室温软化）
油皮：
230克无盐黄油（室温软化）
第二步：做焦糖榛果卡仕达酱
2️⃣【焦糖榛果卡仕达酱】
4个鸡蛋黄
70克白糖
30克玉米淀粉
20克普通面粉
2杯（500毫升）全脂牛奶
1茶匙（5克）香草精
1汤匙（15克）无盐黄油
1/2杯（100克）焦糖榛果粉*
2/3杯（150克）无盐黄油
*【焦糖榛果粉】
60克生榛子
40克烤熟杏仁
130克糖
10克水
【覆盆子酱】
2汤匙覆盆子果酱
0.5汤匙水
【覆盆子涂层】
2汤匙覆盆子
0.45汤匙水
0.5汤匙白兰地酒
3️⃣第三步：压出千层
少许面粉
4️⃣第四步：整形、第二次发酵和烤制
1个鸡蛋
少许牛奶
5️⃣第五步：组合与装饰
草莓、蓝莓、覆盆子
糖粉

[@marvinm8446]

The Croissant Danish with Praline Mousse is very good 😋😋😋.

[@xiqingliu9780]

更新啦！这个丹麦酥太厉害了!

[@Tangerineinthekitchen]

哈哈哈谢谢你哟

[@xiqingliu9780]

@@Tangerineinthekitchen 良心博主

[@jimmytan650]

多多更新，非常棒，很有创意

[@Tangerineinthekitchen]

😄感谢！

[@jennywu4546]

好漂亮喔

[@stepbystepbaking1470]

Yum!!! Love from UK 🇬🇧💞

[@Tangerineinthekitchen]

Thanks!!! Love from US!!

[@kimberlythompson1134]

This looks delicious! You are an amazing chef!

[@Tangerineinthekitchen]

Oh Thank you Kim!!

[@adaz822]

OMG, that looks amazing!

[@Tangerineinthekitchen]

It was!

[@ellishih1239]

你好 ～ 建議一下，您的配方表沒有注明牛奶🥛和雞蛋🥚的量

[@summerxia7474]

我觉得以我的能力，估计只能做一个榛果糖！！！

[@Tangerineinthekitchen]

哈哈哈哈 不过榛果糖也很好吃 我一边做一边吃了一堆。。。

[@brandonschmuck602]

So delicious! How long did that take?

[@Tangerineinthekitchen]

It can be finished in a day if you can manage the fermentation time with other process at the some time. If not, 2 days is a recommendation.

[@kikoboboappletea6585]

請問棒果粉可以用杏仁粉代替嗎？

[@Tangerineinthekitchen]

榛果粉是焦糖榛果磨成的粉，杏仁粉的话，是不同的口味，没有焦糖的口味