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Hello friends ! Today we prepare cream puffs, also known as pâte à choux, one of the best classics of Italian and French pastry in the world! This is truly one of my absolute favorite recipes because the goodness of the dessert is accompanied by an incredible lightness, freshness and balance. In this video I will teach you how to make handmade cream puffs, without the use of whisks or planetary mixers, therefore easy and for everyone, even for those who do not have professional equipment. And of course I will teach you how to make the cream: the white Reggio Calabria cream and the hazelnut cream. So it is not a classic custard with eggs but an egg-free milk cream lightened with whipped cream to have a more fluid and velvety texture or, as I have already shown you in the video "Reggio Calabria cream", instead of whipped cream , we can use 200 g of softened margarine to whip with the cream, to have a more stable and firm cream perfect for both pastries and cakes. Today, however, I chose to prepare a softer cream because I prepared large puffs that like a magical casket contain this wonderful super smooth and velvety cream that releases a wonderful freshness! I can assure you that thanks to my detailed tutorial, in which I show you all the steps, even those who have never made cream puffs even once, will have a professional result!
I give you a great suggestion: cooking takes place in a static oven preheated to 200 degrees for about 25 minutes. Never open the oven door before 20 minutes. Since each oven cooks differently, times and temperatures can also change. The secret is not to lose sight of the beignets. Especially if you are a beginner, observe them well all the time. They must be golden, therefore neither too white nor too dark. Before taking them out of the oven, do this: open the door, take a single cream puff and place it on a plate, and wait 1 minute: if it does not go down it means that it is cooked, then take the pan out of the oven and immediately transfer the beignets to a tray. Do not let them cool in the pan otherwise they continue to cook underneath until they burn.
Over time, by dint of preparing them, a glance will suffice to understand when they are ready.
As for the cream, however, cover it with cling film and let it cool to room temperature. When cold, add the whipped cream, or to whip together, or for a more stable cream, softened margarine to whip together with the cream itself.
For the hazelnut cream: just add hazelnut paste, which I recommend, it's not Nutella! It is a hazelnut paste that I do not recommend preparing at home as it will never be smooth enough or concentrated and aromatic enough, therefore good to lose your head, like the one purchased at shops that sell semi-finished products for pastry or easily available online.
In the milk cream I inserted half a vial of rum flavoring.
For the finish I used chopped hazelnuts and chopped sponge cake
Recipe of my sponge cake: • TORTA MIMOSA FATTA IN ...
Cream puffs as good as those bought in pastry shops, easy to prepare at home.
I hope you will enjoy this recipe which is so special to me! If I managed to win you over with these puffs, I kindly ask you to support my channel by leaving a like, a comment, sharing this video with your friends on Facebook and if you are not subscribed, subscribe!
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RECIPE
for the white and hazelnut cream:
1 L milk
110 g corn starch
250 g sugar
vanillin
rum aroma
50 g hazelnut paste
for the cream puffs (pate a choux, cream puff):
5 eggs (250 g)
185 g water
165 g butter
a pinch of salt
175 g flour
1 sponge cake
400 g whipped cream
powdered sugar
-100 g chopped hazelnuts
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